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Looking to add a RIMS system to my setup. Open to voltage and wattage options.

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“The chemistry shows that over 99.97% of the sulfite in wort is ionized and therefore not volatile (using a pKa2 of 1.81).” That’s exactly right. There’s a resource I posted a few posts previously discussing sulfites in wine making which is dealing with other a much more acidic environment in...

So far it sounds like you are just too close to the amp rating. A couple of points worth addressing, voltage is a pretty steady input. I’m not sure what measuring outlet voltage means in the example but the mains voltage to ground is going to be the same although measuring across the resistance...

Good catch. Yes. Acidic / low pH.

Yooper - Thank you for the links. A lot closer to what I am looking for versus you’re wrong and and a troll. I wonder why they weren’t posted sooner during my rambling phase. I really am trying to keep learning and if something isn’t making sense I’m going to keep pushing until I get it figured...

Just to clarify, in case it’s become unclear - chlorine should definitely be dealt with. It’s pretty easy too. You can do so though letting water sit, boiling, carbon filtration, or chemical treatment. I don’t agree with the sentiment persistent in home brewing to chemically treat your water...

What textbooks are you referring to specifically? It should be very easy for you to confirm your assertions with actual evidence. Acceptance or practice does not mean correct or good science. Homebrewers do a lot of strange things that don’t really do anything and are based on false...

I’m really not following you on this. Not sure how science is more correct in brewing textbooks than in technical science documents prepared for water management and industry professionals, chemistry textbook and articles. Phenols don’t preferentially react only to brewing. So I’ve shown...

http://inchem.org/documents/ehc/ehc/ehc216.htm Section 2.1 states it directly.

Chlorine gas (Cl2) reacts with Oxygen to form hypochlorous acid which then reacts with a ton of stuff. (Hypochlorous acid - Wikipedia) That’s how everything gets destroyed. This reacts with amines NH2, to form a vastly less potent reactor but one that still has antimicrobial action without as...

Sulfate or sulfites don’t boil off. If you insist on treating the chloroamines, which I doubt the need to do so because they are nonreactive anyway (unless in sufficient quantity to smell them, then I would trade off that for the added sulfates), please check out the link from Wisconsin dnr for...

Sodium metabisulfite is basically a sulfide SO2and a sulfite SO3 Not after you are doing a chlorine quenching process. It forms hydrochloric acid and sulfates. https://dnr.wi.gov/regulations/opcert/documents/WWSGDisinfectionADV.pdf Let me add though that the SO2 component is not real world. When...

ok- I get it. I just joined the forum. A lot of idiots out there who do the same and know very little. Maybe I’m one of those. Or maybe I have literally years of training on the subject and many others in brewing, biology, microbiology, general, organic, and analytical chemistry with actual...

I would imagine on an industrial scale it is packaged in food grade and sanitary conditions. But it’s not sterile and the end product is good for a certain shelf life. Syrups and powders tend to have long lives on account of too low water content. Another point, if they are boiled, they won’t be...

There’s not much to boil for conversion of dme to something else like cold or hot break. Although with some starters I canned there was break after the process so maybe it’s not perfect. I’d be more concerned on the biological side of the potential for infection. Boiling is a great way to...

Apologies to Vikeman- my response of Chemistry was only to the second part of the reply. The first part is buried in the quote where I went into much more detail. I imagine that seems a bit harsh Challenging some dogmas here. Here are some articles that aren’t crazy deep into the organic...

Chemistry

Extended boiling such as what is done during the boil removes chlorine and choramines from tap water. Chlorine has no impact on amylases It’s a waste to add metabisulfate to tap water prior to mash etc. if you are topping up after the boil or something then it might be more applicable. But then...

I know you are hoping to off load all at once. But I might be interested in a lot, if not all, of the brewing equipment as well as some kegging equipment. I would have to travel a few hundred miles (Chicago) so the keezers are out unfortunately.