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surely if we fill it with perlite we shall have a rather large surface area? it has a diameter of 4.5cm and a height of 50 cm making a cubit capacity of 795 cubic centimetres if my maths is correct

maybe one of these filled with perlite? 50cm (20") stainless filter column. https://tinyurl.com/ya333rx9

Oxygen is bad for beer, this fact is incontrovertible. Why should we not be taking a holistic approach to this is a question not easily answered?

Yes I have the malt sheets but rather interestingly the Weyerman malt sheet includes this value, Hartong Index VZ 45°C. That is a small sample is taken, mashed at 45C and measured against a 'congress', mash. The importance of this is that there is a correlation between the VZ 45°C malt...

Please forgive my ignorance but whats a grant?

yes i think we would need a large surface area. a 10" stainless cannister filter would be good.

yes kind of, it looks almost like a dishwasher filter, interesting.

Actually i think it does make a difference for numerous reasons but i don't want to go into it here. All i want is a DIY trub filter for trub free fermentation. Preferably stainless steel.

I have found this not to be the case, infact i refrigerated my kettle over night and although the break had dropped it was still being picked up when i transfered to fermenter. I'd like to know how you measured the 85% and why your trub drops faster in ten minutes than mines did in 24 hours at 6C

I use a hop spider so hops are not really a concern, just when i use pellets i get some little debris. I need a break filter. I have in the past used a ten micron wound filter cartridge and pushed it through with Co2 but it gets clogged really easily, I thought of a fine stainless steel mesh...

how can i make one to filter hop debris, hot and cold break, proteins etc from the boil kettle

I was amazed at how effective Lactobacillus infused wort was in reducing mash and wort pH. I simply made a 1 litre starter with some DME, used 125g of pale malt, was super easy. My mash pH was 5.5 and my post boil pH 5.2. The great thing about it is being able to control the pH at any stage...

really, how do you get gelatinisation temps from a malt sheet. If this post is removed for being off topic can you please pm me -

I was a LODO skeptic until I read Kunze, now I am completely paranoid about oxygen getting anywhere near my beer. Nah seriously its just good science thats all and should be good fun!

Pure natural Co2 is better than industrial food grade Co2 but sometimes we need to make compromises. Spunding is awesome in my opinion, but tricky to just catch it right. As we gain experience though these things will surely become simply a matter of fact.

Biological mash acidification has a positive effect on flavour stability. By reducing the pH value of the mash to 5.2, fewer ageing components are formed. The mash acidification should only be used with well modified malts at temperatures above 60 °(otherwise only moderately, because protein...

Hi Charles, I think it was pretty close to the stated 1056 and 1017. It could possibly be a little drier I suspect. :)

cheers funkedout, will do

ok thanks, i just wondered. sometimes we over think these things :D

At present I sparge but will soon be doing full volume BIAB (brew in a basket) for simplicity sake and to see if it makes any discernible difference. Calculating water volumes is not very difficult but I was wondering about mineral additions. If anyone uses bru n water as I do, how do you...