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Nothing yet! Both beers are pretty clear. I usually bottle my small English ales after 10-12 days, but I was thinking about giving these a full two weeks just to make sure the comparison isn't skewed if the control tastes young. Anyone have thoughts on that test? Should I cold condition for a...

Interesting prospect. I'm not actualy convinced that permeability is the limiting factor so much as plain old stratification. But, I haven't yet figured out an easy way to test this. On my next batch, I've considered using a stirplate throughout.

I'm a bit confused, though. Elsewhere in the description they're described as "Styrene Butadiene Rubber". IANAPolymerChemist, but I'd double check to make sure which is what.

Huh, weird. Glad it worked in the end! :mug:

Did you check the section in the OP labeled Parts? ;)

Though alcohol will distort the reading, it shouldn't make it impossible to get a reading. With my refractometer, I have no problem getting a sharp line with wort, both before and after fermentation. If you're consistently getting a blurry line like this, it's likely caused by solids in the...

The measurements look good, but man-oh-man, that ain't cheap. If we could figure out the type of rubber in the other stuff, I'd feel more confident.

I'm really intrigued by the grommet idea. I love all the various directions people have run, but I'm personally still very attached to the 30-bottles-in-a-milkcrate design. Being able to go seamlessly from storage to washing is key to my needs. But, the one part I'm still unhappy with is the...

Oh right. That's definitely true. I strongly suspect that there is yeast in suspension even under ideal circumstances. The no-pasteurize thing is a very cool idea and fully worth exploring, but I'm skeptical that it will work.

Hmm...interesting. Why do you think there's more of a risk with the beads than with regular yeast?

Depends what you mean. I don't think I'm tasting yeast in suspension, but certainly there's a lot that still needs to breakdown further and drop out. That's actually what I've been speculating. I didn't rinse the beads particularly well after I made them for the beer batch, though I did for...

Alright, just for you passedpawn: This isn't the beer, but I made up another batch of the beads to test a notion I had that didn't end up going anywhere. So, I mixed up a 15 Brix sugar solution about four days ago to test out some other properties of the beads. My refractometer now reads 5...

Update! When I got home yesterday, the mysterious krausen had already dropped and the beer was bright again. There's not much sediment in the bead sample jar (especially compared to the control sample), so if renegade yeast broke free from their containment and attempted to repopulate, it was...

It doesn't really matter what temp the CO2 tank is, though hopefully your beer is colder than 55-60ºF. I usually start low, around 3psi, and then ramp up to 5-8 until I start getting significant foam.

Great idea about the grommets! I have no idea about the food safety. If you could find pure silicon grommets, that would certainly be good, but we'd have to know more about the kind of rubber to really guess about food safety.

You should read more broadly then. ;) This relationship is extensively explored in the brewing literature, and virtually every review article discusses the experimental findings. See, for example, "Control of Ester Synthesis During Brewery Fermentation" (Smart 2008). I understand that it is a...

Strange twist! I promised a photo to MrNatural yesterday and failed to post one. I got home late and checked the beer, which in all honestly looked exactly the same as it did the day I pitched. This morning, still exactly the same. At lunch, I swang by the house to get something I had...