Recent content by Bad Bubba

Jacketing the cone would be a significant fabrication cost increase. Plus any penetrations through jacketed area would be costly. Has anyone bought these yet.

Good point. I had a 200 micron bag and when I started recirculating during the mash I had flow issues. I got a 400 micron bag and that solved the issue. I might get an 800 micron for brews with a lot of corn.

I would not mess with Nitric acid at home. Citric acid will work just fine.

What mill are you using? How did you motorize it?

Steam condenser should have no impact on Oxygen uptake. Boiling basically deoxygenates the wort. Linear velocity is more for capture efficiency of droplets, larger droplets require higher velocity. Unless I am missing something we really are more interested in capturing vapors than droplets...

Hopzoil Hazy - Juicy Fruitbomb Hopzoil Hazy - 3 C's Hopzoil Hazy - Ambrosia Hopzoil Majik - Citrus Fruitbomb Hopzoil Majik - Citrone

You definitely have a leak. I use a spray bottle with a few drops of Dawn dish soap and spray it on all connections when looking for a CO2 leak. You will find it quickly as it will foam at the leak point. I have started doing this whenever I put a new keg in the keezer because I find that the...

Hopzoil Hazy - Juicy Fruitbomb Hopzoil Hazy - West Coast Fusion Hopzoil Hazy - Ambrosia Hopzoil - Citrus Fruitbomb Hopzoil - Citrone Thanks for the give away.

Have you done any DO measurements with the Santoprene?

Following up on this, how do you find the Santoprene to work with as far as flexibility and tightening around barbs? What wall thickness did you get?

In your video on your 4 batches on LODO brewing, was that Santoprene that was hooked up to your Anvil Foundry.

I want to thank everyone who participated in this. I contacted most of the manufacturers of the different tubings. I heard back from Saint-Gobain Performance Plastics who makes the Tygon tubing and other plastics brands. While they did not give me exact permeability data they said that both...

Well put. I have been somewhat skeptical of some of the LODO HSA stuff. But as a process engineer I have always been interested in process improvements. I have implemented some of the LODO techniques and have noticed an improvement in my Lagers, so I just want to implement a few more things...

Yes, it does. But that is getting to the cold side of things. The reason to prevent oxygen during the mash according to the LODO methodology is explained in this post . The oxygen in wort is quickly consumed by the fermenting yeast. The idea is to cold crash, oxygenate and pitch yeast in quick...

I did get a reply from Stout tanks who carries Santoprene -