Recent content by dmaxweb

Perfect. Thank you very much

I have a dedicated walk-in insulated fermentation closet in my basement. I use 2 ink bird controllers. My 5,000 btu window AC control is electronic so it does not automatically turn on when power is restored so I needed to get creative I moved the A/C temp probe and taped it to the side of the...

Thank you. Would it be possible to get sketch of the hopper with the dimensions?

How is the hopper attached to the board on top of the mill?

According to CHI Company website, his stainless steel ones are made by A.E.B. Italy, not China. I'd venture to say the $2 ones on Amazon are Chinese. They may be just as good but I avoid products from that country of origin if possible. There are some other vendors that sell the Italian made...

These are manufactured by AEB-Cornelius so they are either new old stock USA or high quality made in Italy. Either way they are not Chinese crap. Check with him if you need lids. https://www.chicompany.net/lids-parts-c-376_1_495/oval-pull-ring-prvalve-type-p-562.html

I know. That's why I referred to it as the pull ring style ("New" in OP) in case someone is looking for those.

If you're looking for "new" pull ring style, CHI Company is the place to go. The plastic threads on the ones I had were worn. I had to be very careful not to crossthread and even then, some leaked. The new ones are stainless steel. The cost of 10 of these is about the same as a lost cylinder...

Planned Beer: Bier de Garde 11.25 gallons OG 1.072 SRM 12.45 Due to some unforseen personal circumstances, the yeast will be 66 days old when I make the starter. Using a modifed version of dads yeast starter, the required cell count is 746 billion cells. Considering the age of the harvested...

New thread started: Repitching Yeast Cell Count Moved to New thread: Repitching Yeast Cell Count

Assuming the 16 oz jar is the slurry and the bottom 8 oz layer (50%) is yeast solids, using the Wyeast formula below, I get an estimate of 284 billion yeast cells. 8oz = 237ml 237ml yeast solids x 1.2 billion = 284 billion cells (at harvest date) Using Homebrew Dad's Yeast Starter Calculator...

Assuming the 16 oz jar is the slurry and the bottom 8 oz layer (50%) is yeast solids, using the Wyeast formula below, I get an estimate of 284 billion yeast cells. 8oz = 237ml 237ml yeast solids x 1.2 billion = 284 billion cells (at harvest date) Using Homebrew Dad's Yeast Starter Calculator...

I decanted and filled 2 pint jars. I'm getting ready to brew the biere de garde and would like to do a rough estimate yeast cell count of the harvested Wyeast 1007. I've been doing some reading and there are variety of formulas out there. My basic question is what is difference between yeast...

What about a floating dip tube connected to a hose barb on the racking arm? I should add that I only use whole leaf hops.

Thanks to all for your advice and recommendations! I'll post my results.