Search results

Yeah, I added that "common" to hedge my bets. I didn't want a reply of "What are you talking about? Adding x is standard practice when making a Lilliputian pale ale." As for other compounds, that's why I mentioned mallow. The roots of one bog-loving species were traditionally used to make a...

Shower thought: Why doesn't anyone use mucilaginous plants to add body to a beer? If fermenting a style that demands body but using a highly attenuating yeast, couldn't you just add something from the mallow family to add mouthfeel? Why isn't this more common?

Shower thought: Why hasn't anyone created a submersible oxygen absorber? All you'd need is to put iron powder or some other oxygen reactive substance in a container that readily lets o2 pass but doesn't let the iron. It could be like the Guiness nitro balls. Million dollar invention.

So, I asked the seller how much pressure these could hold and the response was it's untested. The bottles themselves are .7 mm thick aluminum. Considering soda cans are about .1mm thick and can hold 6 bar, I don't think it'll be a problem there. However, I'm more worried about the tops popping off.

They come with some sort of stoppers for the cap. Maybe I could even add a little bag of some iron powder or something at the top to further prevent oxidation.

Has anyone used these bottles before? Are they good at preventing oxygen spoilage?

Going on week three. haha I did "brew" some wine once, but that was just throwing cabernet sauvignon grapes in a 19l water bottle and letting them rot. They weren't even pressed. Though the wine was actually pretty good, I don't think it counts as brewing.

Going on week three.

So, this is looking funky as hell. The lack of clarity in the headshot is because of all the sugars that stuck to the inside of the vessel. It's still uncovered save a cloth banded with a cord. I'm not at home, but my kids told me the whole room smells like cherries because of this thing. I...

So, it's been sealed for a bit, but still needs burped thrice daily. My boys took the photos as I'm out of town. It's looking pretty sexy IMO.

That's what I'm thinking after reading this: https://www.brewingnordic.com/farmhouse-ales/norwegian-farmhouse-ale-hornindal/ "Although this kveik is known to contain bacteria, I didn’t sense any sourness in the fresh ales. One several months old maltøl, which was brought just to educate me...

Shower thought: Were all historic beers more or less what we now call sours? Was all leavened bread sourdough? How could they not be? Are modern traditionally made farmhouse ales all a bit sour? Are maltøl and kaimiškas sour? hmmm edit - historic meaning before the 19th century.

Vikeman, AlexKay, thank you both tremendously. I was just trying to find whether permeability of PET would require pores or could work like a liquid and then AlexKay gave an answer. Then, I wanted to use Vikeman's argument on there being oxygen in the headspace as a possible rebuttal to the...

The brownian motion would be caused by the collision of escaping co2 and the ambient outside air which is exactly the point being made. *facepalm.

I'd disagree with one point in particular: why wouldn't it be directionally precise? If you fill a balloon with water or air and then prick a hole, the air is very much unidirectional in its movement out of the balloon. In-fact, the smaller the hole and the larger the pressure, the more precise...

From the Dolium Keg website. It doesn't say what the medium is which is troublesome, but let's assume it's not a live medium, such as unpasteurized beer, actively creating antioxidants. So... why is the oxygen dropping? If the effusion, and attempted effusion, of co2 through the microscopic...

Wouldn't the attempted effusion of the pressurized CO2 be capable of clogging the channels the oxygen travels through? Wouldn't the oxygen ends of the molecule lead to this? For the second issue, all beer is infected with unwanted organisms. There is no side of the spectrum that is sterile save...

So, I read Dalton's partial pressure gas laws, but can't find where they relate as to how pressure asymmetry affects permeability. You're saying that only the partial pressure of oxygen affects whether oxygen is drawn or repelled from the vessel and not the total pressure? If that's the case...

Some random thoughts: Everywhere says the pressure of an active fermentation keeps oxygen and infections from getting in during brewing, but why wouldn't the carbonation pressure also prevent oxidation in plastic PET bottles? Is there any evidence at all that carbonated PET bottles get...

So, I looked at the recipe and this is what it looks like it is saying to me: 1. Prepare the strike water - Raise ~3.75 gallons of water to 152f (the strike or "infusion" temperature). (there are 11.93 lbs of grain total and it says to mash 1.25 quarts of water per lb. for the "mash thickness"...