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I just use Inkscape, its free and opensource, there are literally hundreds of youtube tutorials to help you get started.

lol it would help if I could spell Mosaic! man I so dumb!

Done on Inkscape

Done on inkscape

you are missing the best thing about owning a Fermentasuarus, the ability to spund out your beer under pressure, self carbonate and serving from the Fermentasuarus or doing a completely closed transfer to a keg. Yeast is our best friend, it will consume all the oxygen it can get. If I was you...

ok, well that helps, I was unaware, I'll come back in about a thousand years and we shall talk then!

Hi aj its a concept I am completely unfamiliar with and even if you explained it to me for a thousand years I don't have enough understanding to grasp it, cations and anions I am familiar with and I thought this was what the author was referring to.

LOL you guys are 2 funny. Hopjuice its a bit beyond my understanding at present even after reading it numerous times, clearly I am way out of my depth but I really do appreciate the effort. I am familiar with the idea of 'donating' electrons, but protons, I have never even come across! so far...

great discussion guys, really. The pH of a solution is a logarithmic measure of the freely available H+ions. The concentration of these ions affects the enzymes in various ways. A change in pH leads to changes in the charges on the enzyme due to the reaction of the H+ ions with the carboxyl or...

it seems that the science for the optimal pH range for beta amylase is quite broad, some reporting as low as pH 4.0 others as high as pH 5.5 http://www.worthington-biochem.com/BA/default.html

Its meant to be that you get better hop utilisation in the kettle with a slightly higher kettle pH according to German brewing scientist Kunze. Protein and break precipitation are also said to be better with slightly lower kettle pH, again according to Kunze. For these reasons I wait until near...

I use a Milwaukee ph55, its awesome, you need to care for it though by making sure its kept moist. Compared to the cheap Chinese manufactured pH pens its night and day, a lab grade instrument I believe. i measure not only mash pH but kettle pH too and adjust it using a small portion of...

Actually its super interesting. The fascinating thing is that it has in my opinion a LODO approach has a profound effect on the taste perception of other styles of beers too, not just German styles. I brew mainly Pale Ales myself and I have found that as I applied the techniques my ales became...

PET is quite impermeable to oxygen I believe. Someone conducted a study and cited it but I cannot find it. Yes that's what I use an orange cap on a glass FV (I prefer glass to anything else) a tube, an acrylic 4mm straw that acts like the liquid out tube in a keg (my fermentation fridge isn't...

I haven’t purchased any specialist equipment and only slightly modified my kegs and glass FV. What specialist equipment are you referring to? The only thing I've really had to buy is a spunding valve.

Yes that makes perfect sense to me. I am not a biochemist but I wish I was! Infact I have been spending my free time reading up an all kinds of basic chemistry and it kind of blew my mind to be honest. The idea that even the smallest structural rearrangement of atoms can have a profound...

Its really interesting. Mostly the Low Oxygen techniques have been published and promulgated by brewers brewing predominately German style Lagers as they attempted to emulate the awesome fresh taste of top notch European Lagers and Pilsners whose emphasis is predominately on malt. It appears...

Probably the most vociferous critics of LODO are the ones who have never studied the literature. Lets get some scientific facts straight. Oxygen has the second-highest electronegativity of all reactive elements, second only to fluorine. It wants all the electrons, and it will take them...

yes because when i looked up the specs for Brewtan B it was only like 1% gallic acid, thanks Scotty you're a gem!

The dosage rate for commercial Antioxian SBT is 5-10g/hl or ,.05 - 0.1g/litre of treated water. If we take the highest dose of 10g/hl for a typical 23litre batch with a total liquor of say 36 liters we will need 3.6g of SBT. At such a dose utilizing the ratio of 45/45/10 of SMB, ascorbic acid...