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Any word on how these game bags did?

I am interested in testing out a few methods to see what can be done to increase efficiency on a keggle. I wonder what a combination of a few of these could do? Heat Shroud: http://www.beersyndicate.com/learning_resources/beer_tutorials_view.asp?id=43 Deflector...

I was curious how an electric stove controlled the heating elements because I am interested in finding the most efficient way to control a heating element. Stove controls do not use a heatsink and therefore seem to have a greater efficiency. Maybe it is just pennies but have others used...

Where did you get your heatsink and box?

Can you post a photo of the build with links? Would most of these work on a 120v system? From what I have gathered, you can safely downsize if your amperage is in check.

I am looking into using this setup but I am seeing mixed reviews about the effectiveness of a Potentiometer and Solid State Relay. It seems people think it only turns it on and off and does not actually give you the "precise heater control" they claim on this product. Anybody using this...

Any updates on this controller? I am curious how it ended up working out.

Would you mind posting some numbers along with the method of aeration?

Yes, wort is very different than water. The higher the concentration of sugar the less dissolvable oxygen is. Read the earlier posts.

This study is referenced in this thread a few times. They did not use PPM nor did they provide Oxygen comparison. We need to have a test using PPM to be accurate.

Here is the response to the deviation from Chris White, the author of the "Yeast" book. Turns out he is fairly easy to get a hold of. It would be great if we could get a full explanation of this method to clear up some of the confusion around these numbers. Does anybody have a Dissolved...

What is the attenuation you achieve on these hundreds of brews using this method?

This is why I am looking for actual methods with measured results in PPM. The study done in the "Yeast" book was conducted by White Labs. I suppose the answer is in how they conducted the "Shaken" wort. Here is a snippet from their website:

These seem like great methods although I am primarily concerned with what ppm these methods can produce, can anyone measure these methods at a specific gravity/temp so that we can compare? Here is a quote from the book "Yeast": White, Chris, and Jamil Zainasheff. Yeast: The Practical Guide to...

Thanks for this link very helpful. I am interested in those that are able to provide measurement to the different methods. "It is generally safe to assume that you need at least 10ppm of oxygen." Aquarium Pump w/ stone - 8 ppm for 5 min Pure Oxygen w/ stone - 12ppm for 60 sec This...

It seems that there is a general consensus that having enough dissolved oxygen in your wort for healthy yeast growth is beneficial for a healthy fermentation. What I find missing is a guideline for different methods and actual ppm results for different times using those methods on a certain...

Did you ever try this recipe? Have you found others?