Recent content by JohnB

Certainly a lot of ideas :) which I will try and report back :)

Wow ! Thank you so much for the info ! This will help a lot ! Would you say a 400G is needed or should I stop at a lower one ? I wasn't aware of the bellow disc(s) . Please correct me if I am wrong but the arbor (also available on the website) is to be used with a drill and not with an M14 angle...

The more I think of what aeviaanah wrote and posted, the more I get the blue tape ! Regarding the inside I was also thinking of custom made device to hold a grinder accurately in place and then turn it 360 while touching the weld. Tricky stuff :-) ! How would you see though inside the tank is...

Really? I wouldn't have thought about the blue tape as I 'd think the flapped disc would easily destroy it. I will test this method on a round piece and will report results. Generally speaking I 'd say I am good with the angle grinder but without some special method/trick I have no way...

Greetings to all! I am looking to experiment with building a conical custom made fermentation tank (1BBL). For a limited period I will have hands on an automatic TIG wire feeder and Tig machine, a turntable and a pair of rollers. Since I have access to super mirror polished sheets from my local...

Greetings to all! Please have a look at these samples of Wyeast 1318 under the microscope. They are 2 times built from an unopened bag (10 months old in the fridge). I was able to propagate it to 200B and it looks (plain eye) and smells fine. I built it up in sterilized Sodium Chloride 0.9%...

The problem being that I do not keep them in small quantities and freezing them with Glycerine doesn't make sense . I do keep them in the fridge at 2C and still they swell...

I will keep researching and post any new findings here. Maybe the solution is to "stop" somehow the cells from using glycogen reserves? (If that's what's causing the production of CO2?)

Yes that's exactly what's happening :) and am looking for ways to avoid that... Happy to hear that :) Well, I can't think of anything else how they do it, other than what mentioned... I even thought they probably use some permeable to CO2 pouches to relief excess Co2 inside (or some kind of...

Indeed, but how can it wake up when stored in the fridge at 2C? Besides that, is it safe to assume that the glycogen present is enough to cause the pouches to swell? How do the big guys avoid that? One thing (please correct me if I 'm wrong) is if yeast is stored under CO2 (therefore...

Reading into this article, regarding pyruvate: (I read from other sources) : When the yeast cell grows under anaerobic conditions, the pyruvate is converted into carbon dioxide and acetaldehyde. From there, during normal brewery fermentations, acetaldehyde will be converted to ethanol. So...

Hmmmm...only a couple of times it has happened to receive a swollen pouch (with Wyeast) . With Omega , WhiteLabs and Imperial I have never received one...(so far I have received about 60-70 total) . That's why I was so curious how they do it :-)

Correct about the saline ! I completely discard the wort (of at least 98%) then I use 0.9% saline to store it (1 part saline - 2 parts yeast). I also flush with CO2 the pouches prior to filling them. I could use Nitrogen but I don't think it will do much of a difference (or will it?) . The only...