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I did pretty well in chemistry (no organic, though). I've been brewing in my current location for about 8 years now. With pretty good success. My municipal water report indicates 80 mg/L of Ca and 127 mg/L alkalinity. So, the alkalinity number explains why I have to acidify nearly every brew...

While Starsan is phosphoric acid based (50%), it also contains dodecylbenzenesulfonic acid (15%). This component is in the family known as 'sulfonimides', and, thus, is a powerful anti-life agent. There is much more to its killing power than simply low pH, unlike phosphoric acid. Using it to...

So, I've recently discovered this thread. I, too, have had an interest in freezing yeast and am assembling the gear to do it. But the knowledge... that's been a little trickier. This thread has been a gold mine of data for me and I'd like to throw in something I came across as it seems relevant...

I haven't taken the plunge and ordered from AU yet. I generally just let time take care of any initial haze issues. Drops out after 4 weeks or so at 40 degF. But there are those times when I brew to serve an event and I procrastinate and have to serve with a little haze. That's the primary...

Nope. Sure haven't. Still available from AU. Couple of spanish language sites. General Filtration, in CAN, lists it. But the link takes you to Ashland's site, the big distributor, where it's available in 55 lb quantity (yikes!). Probably an FDA thing. Much cheaper to market overseas without the...

I may just have to order some of this stuff from aussieland and have it sent here to the states. Rediculous. 'Buy American' can bite me.

That'll be the Polyclar-10. Pure PVPP. Designed to go into the finished beer post fermentation to drop haze. I'm interested in Polyclar Brewbrite. PVPP+the active ingredient in irish moss. An engineered combo package, if you will. Designed to go into wort 10 min before boil end--just like irish...

Anyone know why Polyclar Brewbrite is not available from internet brew stores here in the U.S.? I've noted several folks using it that say it's something to get your hands on--most overseas. It's available in 90 and 100 gram increments from brew stores in Aus and UK. But not in any U.S. brew...

Thought I'd share my setup that's evolved over the years, getting ever more efficient with use of ice. Pic 1 is the overall setup. Bottom is 2" XPS foam with foil facing. The foil facing is important because XPS absorbs water and loses its insulation value when waterlogged. If you can afford EPS...

Any bubbleage?

Yeah, you're right. I agree. But I'd have treated a photo of that dual frankenchiller, 3 pump set-up actually operating in pasteurization mode like a brewing centerfold shot. I think my gadgetitus was flaring up. Sorry.

Copy that. I'm merely suggesting that *if* major unfermentables are present, a *massive* dose of beano would reveal that, instead of a low dose producing an unauthoritative trickle of activity. By pulling a sample and massively dosing *that*, if no significant activity occurrs, then you haven't...

So this is where I'm at so far. Before ya'll go crazy on me on account of unnecessary complexity, keep in mind I already have a have simpler design in play that's operating in a system with 82%-87% efficiency numbers; it's just harder to implement because it doesn't self-evacuate its air. This...

If you do have an asston of unfermentables... Pull a sample. Dose it massively with beano. If it comes back to life, dose the main batch accordingly and then dump the active sample back in. It wouldn't be quite a 'starter', maybe just a 'bumper'. If nothing really happens, you're still...

Having read all 56 pages... are we still the little beer that could... or is she finally on the ropes? I brewed a 9% stout once, before I really knew very much, and mashed at 156 F. Yep, sweet as kool-aid. I kept it around for a year or so, pushing a half glass on folks every now and then. I...

If you've ever made a slotted lauter tun manifold then you probably know of several ways to cut the slots. Anyone ever run across a tool to deburr the inside of those slots? I'm building a manifold with curved sections of tubing and its not obvious to me how I'm going to inside deburr. Because...

I'd cut a nice bottom plate out of stainless steel for it, maybe an inch larger all the way around than the outer cross section of the tower. Use the existing screws to mount the bottom plate to the tower. Then mount the bottom plate to yer fridge or bar.

"I think they're called grants" I don't believe so. I believe the grant is the small vessel that the lauter tun outlets flow into before moving on to the boil kettle. It's an intermediate vessel between the two. I actually use one. It's automated. "There are multiple capture points and the...

Wow. pH 9.1. I've never seen that before anywhere I've lived. It's not really all that relevent though without the akalinity numbers, which would have to be pretty low with a carbonate count like 21. Think of it like this: pH (in brewing water chemistry) is a measure of the balance between...

Dang it, Asterix, I wanted to see if that (only) 50% wheat malt DME recipe would convert all those starches. Come on, man, it might. It's not an experiment that I would run, probably, but it might. Just kidding. I'm not that dastardly. If this would have occurred to me on posting, I would have...