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I'm trying to be as active as I can with the simplistic notion that calories in gotta equal calories out. I'm trying to exercise at least 3 times a week. I've always been skinny but I've started lifting weights with the idea that carrying more muscle I'll burn more calories. When I don't...

Weigh out your desired whole leaf hops Mix with liquid nitrogen in a safe container. Muddle the hops to thoroughly mix and lightly crush the hops Strain the hops from the LN. Pulverize the hops with a food processor into hop dust Pass the dust through a sieve to remove the less friable plant...

Guys, this is somewhat contradictory. I'm wondering at the rate at which thiobarbituric acid is formed. Will a temporary temperature spike, say +5˚C for 10 seconds (passing through a RIMS tube and back into the mash) be long enough to form TBA at a significant level.

Where can I learn more about heat stress and TBI? Cheers

I wouldn't BIAB with it but use it as a dedicated mash tun. Offers temperature control with gentle heat and without pumping wort. But ... better just cash in like @ischiavo says. :rock:$$$.

Use it as a mash tun ... could be an upgrade on HERMS/RIMS. Got a photo of the top?

Hey couch, care to elaborate on this? Cheers.

I'll quote this just to give it emphasis. Adding hops post fermentation will introduce oxygen which will dull the hop aroma and flavor. In fact, maximizing hop flavor and aroma is real gauntlet.

My understanding is that hops contain a bunch of different aromatic oils, some more volatile than others. Adding hops during the boil will drive off the more volatile compounds but some will remain and contribute a flavor -- a different flavor to those boiled off. Adding hops late in the boil...

Often people double dry hop. Once during active fermentation and once after it's complete (or almost complete). Experiment ... try it out for yourself.

Can't find my notes on this but I recall there being an issue with grounding. Sorry, that's not very helpful. @Lmiller1708 ran into this over here: https://www.homebrewtalk.com/forum/threads/avantco-ic3500-induction-burner-hacked-by-an-arduino.643805/ .

I looked pretty hard at this (for what that’s worth) and the Adcraft was only one I found. And even then I wonder how durable it would be flashing on and off so frequently. Also, you don’t want to mess around trying to hack an induction cooker unless you know what you are doing. It’s dangerous.

I had foaming issues with those flowmeters and Intertap flow control faucets. After futzing with them for a while I gave up.

This thread should probably be in a different forum. Brew Science is supposed to be "In depth technical threads related to the biology and chemistry of home brewing." I would suggest one of the following: - General Homebrew Discussion - Drunken Ramblings and Mindless Mumbling

My "estimates" are rarely what I pay ... maybe I look like a sucker.

Wasn't meant as a criticism. No one is into process for the sake of it alone. The distinction has something to do with a patience for abstraction. As soon I as read your first post I knew that some people are definitely not going to see the point. Myself, I'm a process guy and applaud your...

I'm chuckling along to this thread. It's a simplification but you tend to get two types of people: process oriented people and results oriented people. Showing a step in a process to a results type is frustrating for them ... and you.

Consensus is ... there is no consensus. :D

Cheers.

I'm not saying I like oxidized beer or that it is desired in the style. I'm saying that after you siphon the beer out of the carboy ... and transfer it to a wide open bottling bucket with minimal (some) splashing ... then take your merry time putting it into bottles ... and cap on foam (mostly)...