Recent content by barleyfreak

Thanks for posting that. I agree yeastcalc is much easier to use than mrmalty.

I've been using a 2 micron stone, a medical regulator set at 3 LPM for 30-60 seconds, depending on type, gravity, etc. According to your formula, time = (0.00265 * ppm * volume) / flowrate if I want 10ppm, for 5 gallons, at 3 LPM i'd flow for .044 minutes, or 2.65 seconds. That can't be right.

Great idea. I'm going to try it with my next vial tomorrow. Is there any particular reason the final decant is into a 1/2 pint jar? Would there be a drawback to using pint jars for the final with air space? I possess way more pint than 1/2 pint.

Great idea. I'm going to try it with my next vial tomorrow. Is there any particular reason the final decant is into a 1/2 pint jar? Would there be a drawback to using pint jars for the final with air space? I possess way more pint than 1/2 pint.

I get that it takes longer. I can choose to lower it in 24 hrs or in 7 days. My question is is there an advantage to a quick drop versus a gradual drop.

Crashing from a diacetyl rest of 70 to 34 degrees in 24 hrs, or lowering gradually over about a week. For an ale that has already had 10 days in ferment temp/diacetyl rest temp range, what's the diff?

Hey Goldiggie -- the two links you listed for the regulators -- they both fit a standard welding o2 tank? The 0-4 one looks like it would but 0-8 one I couldn't tell. I just bought an o2 tank and want to pick the right regulator.--thanks!

Turns out I have been under pitching my lagers for about 15 years (one vial, 1.6L, shaken, not stirred – about 176 billion cells). I would pitch at 70 then cool down to ferment temps. It would take a full 2 weeks to ferment out. Now, since getting a stir plate and stepping up the...

Thanks for the links, but they don't answer my question. I'll rephrase it. I'm trying to find a formula for the temperature change of beer equalizing to ambient temp. Take 5 gallons of fermented beer at 60 degrees and put it in a room at 75. How long does it take for the beer to stabilize at...

Does anyone know how to calculate how long it takes 5 gallons to adjust to changes in ambient temperature? It is cold in the winter here and my sole source of heat is a woodstove. My last ale ferment had temp swings of 74 at one end and 62 the other. Assuming that the ambient temp was equally...

Does anyone know how to calculate how long it takes 5 gallons to adjust to changes in ambient temperature? It is cold in the winter here and my sole source of heat is a woodstove. My last ale ferment had temp swings of 74 at one end and 62 the other. Assuming that the ambient temp was equally...