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Hi, I'm currently working on building a brewstand for an electric rig. One goal of this project is to allow for future expansion. So it becomes important to know the dimensions of Blichmann Boilermaker pots, particularly the 30 and 55 gal. Diameter is most important, but height would be...

Too bad we didn't have a photographer to snap action shots of us swinging that mighty beam into place! Also, the central post idea has great expandability to the semi-circle.

As far as I'm aware, there is no homebrew club in my home town. I would like to start one. I have run into several people near me who homebrew, but there is no formal organization. What does your local homebrew club do for you? what kind of organizational structure does it have? Do you have...

Your statement shows a lack of understanding of physical chemistry. Check out references to Henry's Law. In any fermenter situation, carboy or otherwise, gases exist in equilibrium between two phases, gaseous (headspace) and dissolved gas in solution. the rate of transfer in this equilibrium...

Ah! It's not a matter of disliking your explanation! I certainly did not mean to offend. I was just looking for a bit more of a scientific explanation than "Oxidized beer is not yummy" I was merely conjecturing and offering my thoughts on the situation

Further, with a given headspace volume, the initial volume of o2 is quantifiable (roughly). Also, couldn't you CO2 purge the fermenter to eliminate the gaseous oxygen anyway?

But a fermenter is (usually) a closed system with a one-way airlock, so the quantity of oxygen in the system is finite. As the yeast utilize the dissolved oxygen in growth, doesn't more O2 dissolve into the solution in equilibrium with the O2 partial pressure?

So when making a yeast starter, a stir plate is standard equipment. Why then wouldn't we use a stir bar to agitate the wort during fermentation? at least, during the colony growth phase? I understand the desire to have solids settle out of suspension toward the end of fermentation, but...