effeffe's latest activity

I wholeheartedly agree on p-values and statistical buzzwords being used in a very misleading way, considering the target audience. The...

No, I think the P-values are probably honest. I think they are misleading people (intentionally or unintentionally) by not explaining...

Delete the whitespace from this: https://www.themodern brewhouse.com/foam/

I do not deny these accusations. But I am pretty certain that a good deal of people on this forum do not know a whole lot about Mathilde...

If anyone is using a 'pro style' jacketed unitank fermenter please drop us a DM. We're collecting some market research on them. Please...

The potential problem is not cooling per se, but cooling without reintroducing oxygen, especially with basic equipment. You may have to...

YOS Downside: I need to actually clean my HLT (with its 50' 1/2" hex coil) instead of simply rinsing and wiping it dry... Cheers!

Some hydrogen sulfide is surely retained, but I don't know how much. Also, the low oxygen brewing process includes spunding, which I...

Sulfites increase the production of hydrogen sulfide by yeast, and since it can cause nasty off-flavors, it's considered worse than a...

If you were replying to me, I'm not sure I follow. I was just saying that, when using sulfites as antioxidants, some oxygenation is...

While it's true that dry yeast doesn't need oxygen, if you're using sulfites as antioxidants you still have to oxygenate the wort to...

You know, that's interesting. I've had the feeling for a while that my lag times between pitch and visual signs of fermentation were...

If by traditional, you mean oxidized beer, then OK. Dry hopping is not the only time oxygen might be introduced. That would be a...

Hops were used for their antimicrobial activity though, it has nothing to do with oxygen. Besides, I don't see the point of using...

Boiling is easy, cooling without reintroducing oxygen can be less easy, depending on process, equipment, antioxidants...