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  1. C

    Where To Make Cuts - Finishing Run - Small Volume Beer

    Late reply, but I thought I'd give my 2 cents anyway. I never do a discrete foreshot cut in most of my distilling. Most of my batches are feint free so I don't have any build up to worry about. I think the foreshot is also tied into the myth of removing the methanol to keep distilling safe -...
  2. C

    Bourbon Cubes - Mold inside mason jar on lid

    That doesn't look like mould to me, it looks like degradation of the plastisol coating plus rust of the base metal. I don't use mason type jars because of this plastic coating, but I doubt there is anything really harmful in there.
  3. C

    Blow-off tubes: water or sanitizer

    Are you filling through your blow off tube?
  4. C

    Separating ethanol from methanol

    Pure methanol - you are going to have to buy it, you can't produce enough or at high enough concentration easily. Simple distillation may get you pure enough ethanol for some purposes but that depends on your tolerance to other compounds.
  5. C

    Separating ethanol from methanol

    Not really, if you have a 50% mix of Ethanol/methanol simple distillation may get you part of the way but will never give you something safe to drink. In distillation it's generally the other congeners that we really care about removing/balancing. For a natural ferment without adulterants...
  6. C

    fermenting at low 60's with US-04

    I like S-04 at those sort of temps, it wont slow it down much though!
  7. C

    Announcing 'Mash Made Easy', a mash pH adjustment assistant

    This is interesting, I'm looking forward to trying it out. Thank you for putting this together. One functional request is to have control over the concentration of lactic acid used - I use 80%. Another minor niggle is I'd prefer to input the metric document with lovibond malt specs and...
  8. C

    Commercial brewing: why feeding the grist to mash vessel from the top is a "problem"?

    Hot side aeration (HSA) is heavily controlled by commercial breweries. There isn't clear consensus on hobby scale but chemically it does make sense. Theses are the precursor molecules to the staling reaction.
  9. C

    RTD PT100 Auber vs. OEM

    I have two of these on order. http://www.ebay.com/itm/PT100-RTD-Temperature-50-500-2m-Stainless-Steel-Sensor-Probe-1-2-NPT-SH-/252592519736?hash=item3acfaffa38:g:EgUAAOSwh2xYBsaC Not sure how well they'll work but it was cheap
  10. C

    Yeast starter - sterile filter

    For tiny quantities you could if you had filters on hand. But its expensive, slow and they will clog up quickly running wort through them. Get a pressure cooker and some canning jars and a few small jars for 50-100ml sterile wort volume.
  11. C

    Using Dry Ice to Drop Temperature of Fermentation FAST

    Sounds like you are asking for contamination. Frozen bottles of water in some sort of enclosed chamber is the low tech option, add or remove as needed. Leave the fermentation bucket closed
  12. C

    Cheap compact wort pump

    With my current cheap pump I clean after every brew by taking the head off and removing the impeller, I always get hop gunk there that wont flush out and needs manual cleaning. I have one of these tan pumps that I'm looking to use but I'm curious about cleaning. The impeller looks to be...
  13. C

    Peracetic (peroxyacetic) acid

    Its what I use. Never noticed any negative effects.
  14. C

    continous heating no step mash

    Would make reproducibility difficult between batches. Also rest temperatures are usually chosen to target a specific enzymes optimum temperature - by ramping slowly you'll be sitting at inefficient temps where activity is unnecessarily slow. For the proteolytic enzymes there is greater enzyme...
  15. C

    Trub separation for Largering.

    Seems a nice way to get any contaminants a head start on the yeast.
  16. C

    "Understanding Efficiency" on Braukaiser

    I had a very similar problem recently, I believe the answer is the same in your case. https://www.homebrewtalk.com/showthread.php?t=540961
  17. C

    Metric vs Imperial OG calculations

    Cheers mate! That really is helpful
  18. C

    Metric vs Imperial OG calculations

    I've been building a spreadsheet to help predict OG for my brewdays. I know there are programs that can do the job but I like knowing the details behind the calculations. This brings me to a problem I've been having with calculating OG - When I use the ppg method my results align nicely to...
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