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I've run into this situation at work before. A very smart person in an adjacent technical field gets introduced to a new idea that doesn't mesh with their theoretical knowledge. Instead of listening with an open mind to the experts with years of experience, they continue digging themselves...

You should writeup a white paper with your gas calculations and send it off to MillerCoors, Sam Adams and Budweiser to explain to those rookies why the expensive nitrogen dosing systems they've been using for decades can't possibly work. They might even send you a free case of beer for saving...

So your hypothesis is that VBC have managed to dupe their clients, the largest breweries in the world, with a billions of dollars in market share, an army of PhD chemists, biologists, and process control engineers on staff, into spending tens of thousands of dollars on LN2 dosing equipment for...

the next one.

I found this article and wonder if it explains the disconnect. Your equilibrium calculations are at 25C, but they are using cryogenic nitrogen, which is something like -200C https://www.vacuumbarrier.com/videos-articles/ " You must use cryogenic liquid nitrogen to achieve a pressurized...

yes, agreed that "close enough is good enough" and here I am using a digital thermometer and pH meter I'm just wondering if I'm not pitching enough active kefir if the acidification is slow. I have no idea how many colony-forming-units are in 1/4 cup of my kefir, compared to a packet of flora...

thanks for the clarification thanks for the clarification it does sound like they are getting more adventurous lately and I wonder how far back your inside conversation occurred? to pursue another tangent, how "different" does a yeast strain need to be, to allow it to be sold as a new...

thanks for the comment. I recall reading somewhere that the optimal pH for adding rennet was around 6.0. I inoculated a batch of milk at 90F with 1/4 cup of kefir and monitored pH over the next hour or so. It only dropped a few 0.1's and was getting late and I needed to get some sleep so I...

well I learned something new today. This article doesn't mention Duvel, but it talks about all the ways nitrogen is used in the beer packaging process. I assumed that cans and bottles were purged with CO2, but apparently it's more common to use nitrogen for that purpose. They also mention an...

I've been making milk kefir and also using it as a starter to make a fromage blanc soft cheese. I notice if I let the kefir sit too long the whey will separate. Seems I'm partway to fromage blanc already, without the extra steps of heating/adding CaCl2 / adding rennet/ keeping warm overnight...

can anyone cite a source regarding the oft-repeated fact that Mangrove Jack simply repackages yeast from Lallemand/Danstar? I've heard it repeated enough but never quite sure where it came from As a counterpoint, here is a podcast featuring the head brewer at Mangrove Jack's: Mangrove Jack’s –...

Kegland Blowtie for the win

seeing recipes for spent-grain bread and other baked goods. Came across a granola recipe that was 50/50 rolled oats and spent grain, plus nuts, fruit etc. I always though that the husk of a barley seed was indigestible? Isn't it a bit like eating a shell of a walnut? I'm all in favor of...

that is hideous and beautiful at the same time I ferment in kegs rather than buckets - I tried using a paint strainer bag in the mouth of the keg but it clogged with 4 oz of pellet hops and wouldn't drain through so the wort was left sitting in the kettle until I could yank the bag free...

so you reckon I'd be hoisting a bag full of wort due to clogged material? I've failed miserably at creating a whirlpool. I have an ULWD wavy-bend electric element in the base of my keggle, and it just doesn't allow any sort of organized whirlpool vortex. Maybe I'll just drain all the sludge...

I'm struggling with getting clear wort out of my keggle into the fermentor. I have a March Pump 809 which is rated to 250F max fluid temperature. Was thinking of putting the BIAB bag back into the kettle after removing the wort chiller. Then recirculating all the wort from below the bag, back...

I've made some fresh cheeses but deferred any aged cheeses due to lack of a chamber and unwilling to build one my basement is naturally at 55F this time of year - could I just use a simple Tupperware "ripening box" to provide the humidity?

If both brews can be set to the same pressure, you can share the Blowtie valve by using a tee fitting. That's what's I do on all my double batches.

did you fill them to the top with 5 gallons of wort? I only put 4 gallons in a keg to leave some headspace

I have a similar tee setup-works great. I ferment two 4-gallon batches every brew day. No check valves. Liquid can't climb out of the keg because the fittings are on the gas side, not liquid fitting