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According to Peter Mitham, a professional in wine production: "The elliptical shape allows the jacket to better control tank temperature and reduce hot spots during fermentation, because a greater volume of wine is closer to the jacket thanks to the elliptical shape. Standard cylindrical tanks...

I have been doing some modeling and simulation for my design project at school (food engineering, final semester), and I was modeling how geometry would effect the cooling of a fermentation vessel. By geometry I am referring to the cross sectional (parallel to the floor) shape. For example, when...

I have been doing some modeling and simulation for my design project at school (food engineering, final semester), and I was modeling how geometry would effect the cooling of a fermentation vessel. By geometry I am referring to the cross sectional (parallel to the floor) shape. For example, when...

Thank you Ajdelange! I was going to ask what book you got this from, so I will be ordering that book asap, my current book has left too many unanswered questions. Seems obvious but a hard resin would precipitate out and leave no off flavors correct? PS: I chose "goaty" because Dr Fix does in...

I've been stumped on this section of brewing chemistry and can't seem to find answers. If anyone can help me figure this one out I'd be quite grateful. There are several parts of these alpha acid reactions which leave me confused, so I apologize for all the question. Iso-alpha acids can...

well 60 to 65 F works slower but great in my opinion (seems like the acid taste is less harsh). Seems like 55-60 wouldn't be too too bad, and if it's real slow it might make that acidity really nice. but this is really based on experience. Let us know though!

Yeast settle to the bottom in somewhat of an "order" - the least attenuating guys will settle first (the laziest), and the most attenuating last (the hungriest if you will). So if you pulled the very first yeast to fall out, then your next beer will be slightly sweeter, or vice versa.

Nothing made up, not sure why you'd say that... So here's an example to hopefully clear it up: my bucket is 14in diamter, that's 154 sq in. Applying 50lbs across that surface is 50lbs/154sq.in. = 0.3 psi. So your lid will hold whatever it's seal can hold plus 0.3psi. Looking at a few threads it...

If you can check the pressure inside your barrel when it stabilizes you can quickly calculate the the dissolved CO2 at a given temperature. The pressure your cap will hold will be the weight (50lbs) divided by the surface area (pi*0.25*diameter of bucket). That could also give you an idea. Post...

brewing microbiology runs costs 225$?!

Even if the SG has gone down to a finished value any yeast in suspension still maintain the ability to reabsorb byproducts and by products may still be there (ie: there is still a lot of work occuring after fermenting and before settling). The question really is all about those byproducts as far...

short of soaking in really hot caustic and a really really good rinse? nope.... protein is usually slightly acidic so the strong alkalinity is great on it, and it tends to dissolve hops pretty good. I just find it a little chemical intensive to do every time I brew.

you want to make sure your yeast have reabsorbed the diacetyl. cold crashing too early can make a beer undesirably buttery. easy way to check, take a sample (like a 1/2 cup so it's quick) and boil it. the precursors to the diacetyl (which the yeast should reabsorb) will oxidize and become...

I guess I'll just tag my question onto this thread. I find the belgian yeasts for trippels to be really phenolic (which can be a good thing), and I am wondering how aging might impact that. I can imagine it decreases, as does esters, right? I tried an old Westmalle and found it not as exciting...

Yea it's a question of amperage. But I'd assume that you could, I run 4 elements (7.4kW total) on a 50amps, so that could most likely do both the burner and the pump, maybe even so if your on a 30A.

I think if you decant the liquid off the starter, much of the less floculant (and higher attentuation) yeast will be separated from the rest. This changes the characteristics of your yeast population, especially over several generations. I'd say take a cell count of the liquid you wish to...

I think the best way to see this is through the graph and a small example. For the graph: http://www.engineeringtoolbox.com/arithmetic-logarithmic-mean-temperature-d_436.html Just looking at the graph, notice how the counter flow will continuously cool the wort because it is exposed to...

it's a touchy conecpt, but here's what I know about it. Irish moss at the boil is great, it can take care of alot of haze making proteins, yet it does very little to get the less floculant yeast out of suspension. in contrast, bentonite will do well in getting proteins and yeast out of...