Search results

There would be this design (see .pdf), also: the 'non-inverted' cone, pointy end down, stood off the vessel bottom. I would think that this design would more effectively collect the precipitating solids on the center of the vessel bottom (where I like them), 'sweeping the corners' as it were...

I use a counterflow chiller in my operation but I had this idea for a more efficient 'self flowing' (on the wort side) immersion chiller. Instead of a simple helix, it's a helical formed into a cone shape, pointy end up. This shape should present coil surface area in a parallel wort flow pattern...

I've begun weighing the refrigerated compacted yeast sediment for my stir plate starters as well, and I'm coming up with numbers that seem much larger than possible. As I don't have hemocytometers and microscopes and such, at this point it is simply a mystery for me. For instance, for a 10 gal...

I take it back, then. He probably shouldn't talk to a bank about a loan. They have even less tolerance of bad attitudes then forums do. And they can wind up with your house.

Glycerin: No find at the Walgreens where I live. Walmart has it. I assume it's the animal fat sourced version. Nutrition stores have the vegetable sourced version, which is slightly more pure, and more expensive. They're chemically identical, so I doubt the source matters. Interestingly, the...

Yeast S. cerevisiae (brewers yeast) is used to produce alcohol for fuel. Study of bioreactors that are used to continously produce alcohol focus on maintaining yeast health to maintain high productivity. There are a varieity of stress factors. Of those tested, pH=3.7 is the number one bad one...

I'll will be performing the stability test on my new (unused, as yet) MW102, per AJ's recommendation. I just can't yet, because I want fresh buffer solutions (mine are 8 years old), I didn't buy any with the meter, and I want to save the little buffer solution packets that came with the meter...

I found my 'net references for pH in fermentation. It originates in Kai Troester's Braukaiser series. Link: http://braukaiser.com/wiki/index.php?title=How_pH_affects_brewing Scroll to section 'Nutrient Uptake By Yeast'. He solidly references this text in this section: [Briggs, 2004]...

The OG part of the question is easy: no. OG appears to have a sweet spot. Most references say between 1.030 and 1.040 for non-stressed yeast. The BrewersFriend Yeast Calculator pin points it at 1.036. 'Yeast', White and Zainasheff, references 1.030 to 1.040 for non-stressed yeast and 1.020...

To develop this idea further, I researched mead fermentations. It seems that sluggish fermentations are often a result of must pH becoming out of bounds for the yeast. Ideal pH window: 3.7 to 4.6. So, for instance, if you add ingrediants that are very acidic like, say, raspberries, to the must...

I've been researching the limitations of yeast starters. In particular, why a starter, innoculated with a given amount of yeast cells, has an upper limit to it's size. Thus, the whole step-up thang. So, it appears that yeast health suffers when you pitch a small innoculation into a large...

Just bought the MW102. It has ATC and is spec'd up to 70 deg C (that's not a typo). For the first time I have a pH meter in my hands that I could, in theory, measure mash pH w/out cooling samples. I know you've stated not to do this as 'it shortens the life of the probe'. And I never have with...

Cheesefood, this thread has 227,327 views. You should talk to a bank about a loan.

Having read through all of the posts on this thread, I now see that Forkhead's ideal glycerol%concentration was amended from 7.5% to 15% for the long term viability experiment. The 7.5% number came from a short term test where the sample was frozen and then a short time later, thawed. Since the...

Regarding the 'why store in the fridge for some time' question. I believe it is to give the yeast time to uptake the glycerol into the cell. Remember, since the vial contents is freezing, despite having the cryoprotectant in it, what saves the cell is having the cryoprotectant inside of it...

Ah, I never thought about doing it that way. While I do acifify the sparge water, I don't do any pH adjustment regarding the mash/water until it sets up at mash temp and stands about 10 mins or so. So, I allow the intrinsic pathway to execute then add acid to continue pH reduction. Use a pH...

I think I get that. What I meant by 'the mash' was before you add acid. At that point, the H+ ion in this: HCO3- + H+ --> H2CO3 --> H2O + CO2 is coming from a Ca reaction in the mash. And is therefore limited by Ca. Once the Ca completely goes to calcium phospate, no more H+ ion, no more...

I thank you folks for your knowledgeable input on this subject. My basic question is well answered. I've only just secured the Water book 3 days ago, so it's clear I have much more to absorb out of it. But it does look like going the RO route and building water will be very instructive both in...

ajdelange: Now that's an informed reply. Oopsey, missed that, didn't I? So that makes sense. The mash converts carbonates to end products that take the carbonates out of the alkaline game, reducing pH. As the reaction is limited by the amount of Ca (and this must be the core reason for Ca...

O.K. So this is a valid direction. I'm comforted. The water calculator still shows an acid addition to be necessary to hit mash pH=5.4 without carbonates. But its pretty small. The mash DI is 5.655 or so (for this amber), so you could probably not acidify and do fine. I will, of course, acidify...