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That is not what I'm trying to do. I'm afraid that even after rinsing, even if I think I've rinsed enough, there is residue.

Ah, gotcha. Head retention was not in issue in any of these beers so that sounds like a good sign. Thanks again for the info.

I sent an email to PBW. Hopefully they can shed some light on this. Fingers crossed.

According to Wikipedia (which can be trusted 100% of the time), when mixed with water it breaks down into hydrogen peroxide, which is an oxidizer. And according to H2O2.com..."Hydrogen Peroxide is one of the most powerful oxidizers known -- stronger than chlorine, chlorine dioxide, and potassium...

I appreciate you taking the time link the post. However, I'm having difficulty finding any connection within the post you linked and my question. The post seems to be about head retention and not oxidation. Can you summarize why I should or should not worry about residual PBW or Oxiclean causing...

It's very possible it's simply O2. I have no way of measuring the amount of O2 in my beer, so I need to assume that I'm not doing a great job of transferring without significant oxygen. I think the best thing for me to do is to contact PBW to find out the answer. I would like to have this...

I've been wondering this for quite some time and I can't find any discussion on this online. Everyone talks about oxidation and most brewers use PBW or Oxiclean. From what I understand Oxiclean is an oxidizer. So my question is if you don't fully rinse the oxiclean off of your equipment, do you...

A little more pressure? Geez, I thought the pressure of these were high already. I may pass on the google search, but it does make me realize how lucky I am.

Hey folks. I haven't been on here in a couple of years. I got back on just to post about this to see if anyone else has stories about this. I was in the kitchen brewing, and I heard the loudest hiss/white noise sound I've ever heard in my life. I had no idea what was going on. In the other room...

That is correct. The second round did not include the same adjuncts, but has developed the same off-flavor. I've never had this occur in any other beer I've made, even other high ABV beers meant for aging. Also, as far as only 1/3 from the first batch developing the flavor, it isn't really fair...

Even if you do not know what the reason is, if you have experienced this off-flavor, I would love to hear about your experience. The grain bill inluded: Munich German pilsner Caramel 60 Flaked barley Chocolate malt (350) Roasted barley (525) Black patent (500)

A few years ago, I bottled some imperial stouts and dipped them in wax, made from crayon and glue sticks. Not sure if anyone has tried doing that. I'll say right up front that this isn't the source of the flavor. I think it's one hell of a coincidence... So I did the homemade bottling wax thing...

The sample port on my fermentor is both a blessing and a course, as those who have them probably know. I love taking samples regularly to see how the flavor changes. I have been brewing an extra 1/2 to 1 gal more lately to account for random losses of beer, including my liberal sampling. Well...

I think for the reasons mentioned by Vale71 and ScrewyBrewer, maybe not the best option considering the accuracy. I went with the ph60 because it has +-0.01 accuracy (not just resolution), and the probe can be replaced for about $30 bucks. With the Hanna pHep+, if you, for example, have a...

I decided on the Apera ph60. I'll report back after I've used it for some time.

I have never struggled so much deciding on a piece of equipment for brewing. I have spent the past 3 days looking at the pros and cons of different pH meters and have not settled on one. Although expensive, the cost of my time is adding up to be much more than the meters themselves! I guess I...

Ah, I just noticed that the accuracy of the sx610 is +-0.1, while the accuracies of both the pH60 and sx620 are +-0.01

I did a forum search and didn't find anything. Does anyone have experience with this tester? This one has a single point calibration at 7.0. The Apera pH60 has a three-point calibration. It's nice that there is only one calibration pH needed, but I imagine the calibration is not as effective...

I decided to try aging sour beers on fruit puree from Vintner's Harvest. Seemed like a great idea, allowing all of the fruit to be exposed to the microbes. The cans come in 48 oz, and this seemed like a decent amount of fruit. (It wasn't really enough, but that's not the really the point of this...

Hello all. I have been using a conical fermentor for a little over a year now. What I have been doing for my beers that undergo two dry hops is the following: First dry hop occurs toward the end of fermentation. I figure, although I am allowing oxygen in when I add the dry hops, there is still...