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Thanks for the great guide. Control is much improved over what I had been using (stc-1000)

CO2 must cost a lot where you live if the expense is comparable to importing water at $5 a litre. Per the chart posted how is it overkill to purge your keg 5 times to reduce O2? It's practically free.

Thanks for posting the charts. Am I going to notice the difference if I purge 5-10 times instead of pushing sanitizer out of the keg then trying to quickly get a bag in? Maybe not but it's just $0.50 of co2. I'd bet the entire headspace becomes ambient air in 10 seconds of dropping hops in.

It's hard to do that method when dry hopping.

I've read that due to diffusion if I pressurize an empty keg 5 times to 15psi I will effectively remove all oxygen. What do other people do? Also, I have access to an oxygen analyzer so I could do tests.

Disregarding my specific example even with a healthy starter and with the proper amount of yeast active fermentation won't start for many hours. Oxygen is not going to stay in solution for very long if not under pressure, less than a few hours I'd think. So what is the point of oxygenating at...

No opinions on this?

At what point do yeast unilize oxygen? For example using dry lager yeast in my last batch fermentation didn't get going for 36 hours. I can't imagine all the oxygen wasn't out of solution by that time. Does it make more sense to oxygenate later into the processes or does yeast bind oxygen...

Thanks for the responses. The person who told me about this study implied it was definitive proof sulfate levels in hoppy beers dont matter. Hardly seems to be all that definitive and I also wonder what other variables were in play. I've done what Martin B suggested, putting a pinch of...

Is anyone a member of this site and able to read this article. It seems like they collected data on sulfate levels and hops additions: http://www.mbaa.com/publications/tq/tqPastIssues/2010/Abstracts/TQ-47-2-0623-01.htm "We were able to show that process variables in terms of time and...

So http://www.theelectricbrewery.com/ is fibbing when they say the new elements are all ss?

Camco 02965 is all stainless too right?

I'm using a GS2 drive from automation direct. One phase input, three phase output.

If you watch ebay long enough you can probably find a decent motor with a gear reduction. The one I'm using is 3 phase and luckily I already had a drive laying around. I think it would crush just about anything I put in it. Definitely overkill but you won't catch me throwing out my drinking...

I measured a ph 5.8 at the end of my last mash. I don't trust my ph meter all the much and I'd guess it's += 0.1. I'll shoot for lower next time.

On my current beer using wyeast 1332 with a decanted starter fermentation slowed down significantly after 3 days. OG was 1.063. I let it go 2 weeks in my basement at 62F. At this point I was getting maybe a bubble every 30 seconds in my blow off tube. This one I fermented in a bucket and moved...

Still had the off flavor after decanting/cold crashing the starter. It is kind of a grainy after taste. I ferment at 60F in my basement. I used 1332 last time. Is it possible fermentation isn't finishing up at this lower temp?

I oxygenate with an oxygen tank. I get that the yeast need it. In a lot of basic brewing how to's I see warnings to avoid agitation because of hot side aeration. Has this been debunked more or less? I hadn't decanted my starter because many people say they don't bother but I haven't...

I've been fermenting in kegs and pushing to secondary or serving keg with co2. I try to purge the keg of air with co2. The last thing I made I never moved out of primary and tasted some after a 2 weeks. There's no way it was exposed to air and I still taste the off flavor. This was an ipa...

It tastes what I imagine wet paper tastes like but I've never tasted wet paper. Is the taste of oxidation really like wet paper? I can't see what I'm doing differently than any other BIABer. I thought maybe it could be stale grain but I've tried a few different sources of grain with the...