Recent content by jdebonth

So, we are almost a year past the initial publishing of the guidelines. Have the authors had a chance to substantiate their subjective claims with scientific data? DO measurements during the full process of normal vs. lodo techniques prescribed, double blind triangle tests of final beers, etc? I...

O2 pick-up per 6 months is <0.2 or 0.3 mg / l (ppm) depending on the size. Materials Inner bag = Alufoil laminate, 69 &#956; thickness Container = PET https://www.keykeg.com/uploads/files/technical%20properties%20combined%20ENG.pdf The bag is fully evacuated by pressurizing surrounding keg...

Guys, would the use of these new generation disposable kegs (keykegs, ecofass, etc) help our lodo cause? - No co2 purging concerns as you are filling into an empty bag - No DO pickup from o2 within dispense co2 gas - there is no contact between the dispense gas and the beer - No DO pickup from...

Not with the co2-in post... yes that would happen with liquid-out but there this would not need to be done.

Stored warm. It was an ale so I dry hopped, cold crashed and then added dextrose. This might explain the additional time needed.

Absolutely... I always push the valve inside the QD to flush out the gas lines and fill the little air pocket inside the QD with co2, but undoubtedly a small volume of air enters the keg with every connection. You could however unscrew the top QD valve mechanism, attach QD to keg, run co2 at a...

Here in Belgium the purer, low o2 grades of CO2 (4.5, 4.8) are easy to find and costs the same as the lower grades (3.0, 3.5, 4.0). I would be surprised if this is any different in the US as these are presumably international standards. Could you look up where you have heard about the...

I brewed a 40L (10gal) hoppy APA and split in 2 kegs 4 weeks ago (following all the recommendations for flushing o2 and closed transfer, etc). One of the kegs I let carb with high purity instrument grade CO2 (<2ppm o2), and to the other I added 120g of dextrose dissolved in a small amount of...

What I have found is this: http://atlas-scientific.com/product_pages/kits/do_kit.html This can be controlled pretty easily by a raspberry pi and there are plenty of how-to guides, wiring and code samples available. They also sell a DO probe with the following specs...

Thanks to the authors and everyone who has contributed - fascinating stuff and well worth exploring. I have read the 55 pages of this thread and have noted a few thoughts/questions. Measuring final DO - how is this done in a repeatable and accurate way with a handheld meter like the Extech...

Has anyone found a better way to do this then in the attached picture? The tubing around the liquid out post is not fully sealed due to the thread spiral (could easily suck in some o2), and the hose on the 1/2" tri clamp nipple barely fits. There must be a "right" way to do it, but I haven't...

Thanks a lot, I'm getting the correct numbers now. P.s. The email address on your website is bouncing back. I got the error: 550 5.1.1 Recipient not found.

The r1 and r2 are using the same formulae as in your post. Appreciate if you could have a look at my calculations as I am doing something wrong. I have emailed you an XLS as I cannot attach this file type here.

Interestingly, Palmer seems to be using your equation in his sheet. Looks like something is going wrong somewhere though.

I guess this is the best approximation brewers can make in the planning/recipe design stage. Once the brewing water mixes with the malt bill, pH measurements can then be taken to see how close the predictions were, and then fine adjustments can be made via acid, if needed. Is this the...