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I wouldn't worry to much about that blue light unless its going to get though the SS cornie somehow. Good job on the build.

White and Zainasheff say that knowing the condition of yeast is to know the vitality. Vitality is a measure of metabolic activity. Low vitality yeast are old, tired and starved and not capable of good fermentation. Vitality correlates with fermenation performance. Further ready can be found...

What does perfectly mean to you?

Just revisiting this thread and adding a comment and hope to get some response. Yesterday we brewed an american lager OG of 1.052. Mashed at around 5.2/5.3 pH and everything was good. I did not check the pH preboil but post boil after chilling the pH was 6.2. The only thing that could have...

sharkman, what I meant by not to late was if you hadn't pitched it already. Good luck. BB

If its not to late, I'd have no problem grabbing a sterile loop and making 5 or so slants from each the American and Bavarian. Just look at the slants in a week or so and see if they are clean - so fuzzy weird growth. You should be good.

Thanks for your comments. Like I said I wasn't worried about the extraction as the final beer certainly 'seems' to have achieve enough hop bitterness, flavor and aroma - probably a bit more than in the nylon bag and no more polymers in the boil kettle. Now for a follow up situation because...

Looking for some comments from others who may have experienced this. I made a 300 micron cylindrical hop basket which fills the keggle opening about half way with a diameter at 8". The mess used was from McMaster (http://www.mcmaster.com/#9319t173/=10ffndy). What I noticed was that the wort...

Marc, The ASBC 6A standard calls for a 6.0M solution of sodium hydroxide in methanol. My 9/26 post was incorrect in saying 5M. It has been corrected now. Thanks for that and the solubility insight. BB

Anatidaephobic, Looking at your absorbance curves, it appears that there is a strong absorbance at 225 not at 269. I did use my reference C again on the Amarillo and homegrown Centennial. It appears that I do get a negative value again. The next time I'll try and make the toluene C solution...

Anatidaephobic, I can't thank you enough for your support on my question. This forum is so great with the help that we give one another. First off, I found my math error which you seem to have found too - used negative of a negative in the equation of the 19.07 coefficient. Hence, got a...

Anatidaephobic, The ASBC 6A process is to take 2.5 g of hops, place in a Toluene solution, spin for a maximum of 40 minutes, let the liquid and solid separate. Take a aliquot (small quantity) and dilute with Methanol. This is solution A. This dilution is then diluted again with a 6M...

I'm trying to figure out what I might be doing wrong when running a spectra analysis on known hops with an AA of 6.2. Following the ASBC 6A guidelines I get a spectra as shown below. Can anyone send me an example of what they get when they follow the 6A guidelines. They state that there...

Thanks for the clarification. No harm no foul. BB

Dyqik - Didn't know I was entering into a homebrewing competition with this post. In fact, I was just looking for an answer to my original question on what was the film generated in the pressure cooker. I happen to be training the day earlier on this equipment and decided to try to run a...

Now that you have the pasta mill, you might be interested in fine tuning it a bit. C Here: https://www.homebrewtalk.com/f13/grist-efficiency-449343/ BB

Coming back to the beaker residue question. I put some of the residue in the SEM today to do a chemical composition and sure enough. Lots of Magnesium and Aluminum. Navy_Chief, does the white vinegar combine with these elements to precipitate out? Thanks, BB

Pressure cooker

element composition - beaker residue

I took a sample of this powdery stuff and put it in the scanning electron microscope to see what it looked like. Can any of you organic people able to tell me what this stuff is?