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The red sparkler appear obvious to me. It has a tip with a spring on the other end. It's a valve, which works like the valve on the bottling wand. If you fit that sparkler, the beer will flow only while you keep the bottom of the glass pressed against the sparkler. As soon as you lower the...

Found this: Negative Oxygen Ions Production by Superamphiphobic and Antibacterial TiO2/Cu2O Composite Film Anchored on Wooden Substrates It seems that it is a real thing. People with illnesses know better because they feel the difference on themselves, it's not just paranoia.

Wine naturally contains less than 10 mg / litre. Addition as a preservative is admitted in wine according to a set of rules which differentiates white, red, sweet wine. Up to 200 mg/l are allowed for white wine (40 times the natural occurrence, more or less), and more for sweet wine. A medical...

Besides adverse reactions, in general sulphites are very nasty substances that wise people avoid. People rightly worry about "preservatives" and anything with an Exxx code, but in fact the two seriously toxic things are nitrites & nitrates, and sulphites. The rest is more or less not something I...

I see. It's probably the scarce dosing that it is the reason as it appears that, below a certain unknown threshold, ascorbic acid can act as a "superoxidizer" - post #106 by @Silver_Is_Money - and the remedy is either to add a little bit of sulphides or increase the ascorbic acid dose...

Every time!

I am re-reading this and I realized I read it the opposite way the first time. Do you really mean that shaking the wine produced oxidation with the ascorbic acid and did not produce oxidation without it? You probably meant the opposite.

It's interesting, because the dose of ascorbic acid that it seems it is appropriate to use to avoid the superoxidizer effect is about that, or slightly below (5 grams on a 20 litres batch, or something less, probably not less than 3 grams is appropriate). I don't think this degree of...

Nothing. As this trick came into the conversation, I mentioned another practical use so that homebrewers could maybe find it definitely worth a try.

Yes, but you can save the noise and the cold (if the engine is cold and it is winter), one can also open the window but, again, it's not nice if it's cold outside. This method, if it works, is just more practical. You don't notice it being there, and the windscreen just doesn't get fogged in the...

You fill a socket with the material, and you put the socket at the base of the windscreen, there certainly is some space where you can put it. While you are in the car, and you breath, talk, or sing or whatever, slowly the windscreen becomes clouded. The sock should prevent this.

Some people use this trick to avoid windscreen condensation in the car. I am tempted to try it next winter (in the car, I don't have a keezer).

@Orval, thanks, finally a recipe as it should be given, with mash pH, sparging water, volume of carbonation, suggested aging time and temperature. And thanks also for the link to that labrowar blogspot site, that's very interesting (I also read/speak French in fact).

Truth be told, Brettanomyces bruxellensis is the "species". A strain is a sub-species. There are 4000 known domesticated strains of Saccharomyces cerevisiae, and 2000 known wild strains of Saccharomices cerevisiae, but all 6000 strains belong to the species Saccharomyces cerevisiae. I would...

I can suggest an experiment. You need a dynamometer (one of those cheap suitcase weight scale I think would do). Put your grist inside your bag, you know its weight. Mix water. Mash. Extract the bag but keep the dynamometer hooked to the hoist, so that it measures the weight. When you extract...

Besides just noting the deviation from the right value in known conditions, one can actually "calibrate" a hydrometer. Prepare a syrup which is somehow halfway of the normal density range. E.g. 100g sucrose in 1 litre total volume will give you a liter with a density of 1,0382. Put your...

The reason why people take density measurements is not limited to ABV estimation. I as an example take intermediate readings with a refractometer and I "confirm" the final reading with a hydrometer. Knowing where to make the reading is important or one has too different answers to the same...

Read the instructions of the manufacturer. My hydrometer's instructions specifically say to read on top of the meniscus. If you lost the instructions, just measure pure distilled water at 20°C (again, this is true if the hydrometer is calibrated at 20°C. Some are calibrated at 15°C) and see...

I suppose you want to do something of this kind: https://www.polsinelli.it/agitatore-per-ammostamento-35-P1418.htm I never saw this kind of setup with a bag, because I suppose the bag might end up in the paddles, you'll have to fix it very carefully. I agree conceptually it is better than a...

That's my usual way to do dry hopping: a hop maceration in grappa or vodka. I use 2-3 hours. I then separate the hops from the macerate with a cloth (next I will be using coffee filters) and put the resulting extract (I don't know if that can be called extract technically, an extract to me is...