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I don't come here much anymore because useful information seems to be getting less and less. Now I see people talking about how beer goes bad because of bottle caps letting in oxygen? I have some old beers that still go 'psssst' when I open them. If they are holding carbonation then how the...

Or does it just let the existing yeast function better in the presense of ethanol? Or both? Ethanol Tolerance in the Yeast Saccharomyces cerevisiae Is Dependent on Cellular Oleic Acid Content http://aem.asm.org/content/69/3/1499.abstract

How long does it take to raise boiled water, reportedly oxygen deprived, up to the the theoretical maximum of 8ppm?

Just looking at the burners, has anyone converted something similar? I've seen this style burner on other products. I just don't know if anyone has been able to convert them to NG...

Seems like a good idea. Put up pints that can be diluted with boiled water when you do a starter. Then you double (or more) your productivity when you brew up and can a batch of starter wort. It would seem that his would really pay off when doing large starters. If your already doing...

My city water report gives 'typical' readings for a year. pH 10.81 http://meanderwater.com/Portals/MeanderWater/Typical%20Water%20Analysis%20-%20January%202012.pdf This is the best information I've been able to find on high pH and RO. Anyone have better they can point me too...

The short. According to this article the model of permeate pump affects the TDS in you RO system. Is this the experience of people here? Supposedly the 'better' model pump leads to "TDS creep". http://www.uswatersystems.com/blog/2011/11/the-truth-about-permeate-pump-reverse-osmosis-systems/

My city water is quite flavorless. That is a good thing. It also has a high pH. Try the 10.8 range. I'm guessing they do this to keep from corroding pipes? The calcium is also on the low side compared to the sulfates and chlorides. That makes it a challenge to drive the calcium levels up...

I'm still confused by this issue. Yeast seem pretty hardy and seem to eat all available sugar. My second extract was a sweet stout that finished WAY to high yet every time I have a brew that doesn't finish as low as I think it should the yeast still eat the priming sugar. I know the higher...

I don't do true BIAB. I kept the mash thick, about 1.25 qt/lb. Know your pH. I didn't ruin my beer. I added cold water to bring it down to 168f and then moved to my sparge pot. Now that I have a pH meter and appropriate means of controlling pH I may even do a boiling sparge and see how that...

Maybe nits or maybe I'm flat out wrong but terms seem to be getting confusing here. I though washing yeast was a process of 'cleaning it' with an acid bath and not simply harvesting yeast via decanting it. It gets very confusing then when you see a thread titled...

This thread is just to help others if they do a search. The city of Youngstown pretty much ignored me but I finally followed a hunch/lead and the 'district' keeps its own website. http://meanderwater.org/Home.aspx The report is old and a composite at this time but it got me pretty close...

I have a recipe I normally add raw sugar and Irish moss to at the 10 minute mark before I put my chiller into the brew pot. I just got a pH meter and started to take the water chemistry more seriously and it seems my water is a little calcium deficient. This is the second time I have done...

I'll be in Columbus tomorrow. I'm looking for brewpubs or places with a good selection. On tap is nice but bottles welcome too. Thanks.

Reservoir water so it will vary. I always thought the white build up in things like my toilet tank were calcium deposits yet this seems to indicate low calcium? I live in an area where my Starsan turns while from the water hardness. I have a PH meter on the way later this week but I guess I'm...

If it works for wasps, I'm sure it works for me. That's my story and I'm sticking to it.:rockin: http://www.msnbc.msn.com/id/46416513/ns/technology_and_science-science/#.Tz3MT5_UG_4 "The results showed that drunk fruit-fly larvae turned the tables by killing wasp parasites in their...

This idea came to me tonight when talking to someone. Boil down a specific hop weight in a specific volume of distilled water and measure the PH. We are talking acids after all. It only needs to get a number close enough so that home brewers growing hops can be close enough to use them in...

Second batch in a row. Using the 'old' Notty. After shaking the carboy some I draw the sample and put it aside. The tube is open to the air and the carboy is lightly covered with foil. The carboy is a five gallon with 3.5 gallons of beer so there is enough head space and air that I don't...

The problem, as far as stouts are concerned, is that the low concentration of dissolved nitrogen means the process works at only a 15th of the rate seen in ales and lagers. But Dr Lee has an answer to that: more cellulose. He and his team spiked their beer with extra fibres from a cut-up coffee...

I just saw a cooking show where they said adding baking soda to a corn meal dish they were making improved the gelatinization and reduced the need to stir with reduced risk of clumping because the sodium ions were replacing the magnesium and other ions. This supposedly allowed the cells to...