BeerTools Discussion Forum

Mesa -- I'd like a copy & if I get the chance I'll format the equations into a jpg & post it on my website with a link here so folks can find it, KK? thx entguy

wow, I can't believe mickeymac got away with that one; ground grain is a wonderful source of Lactobacillus, right? if you've gotta split the process at this point, I would think at least bringing it up to a scalding temp would help the odds, don't you? Minimize the bacterial load before the overnigh...

Mesa -- Thanks; I'm always impressed with the quality of your responses. How are you involved in the industry? I researched the Beano thing at one point, and it really seemed to me that the Beano enzyme hydrolysed a different oligosaccharide bond than was present in the the starch-derived oligosacch...

In the Recipe Calculator, if I add sugar (plain or corn) to a recipe, the estimated terminal gravity rises. Seems to me like that should all get fermented out and not affect TG. How well does the recipe calculator here agree with what happens in the brewhouse real world? Anybody have info or comment...

I think it would be of great benefit to add the geographical location to the links list for homebrew shops. Malt's heavy & shipping adds up after all. Thanks -- e!!

By in large, Mesa's got it on the numbers (again) dinging ferment temp as the main culprit here. I'd add a sidebar to mention that there are, however, variations between individuals' suceptibilities to different trace chemicals. For a anecdotal example, I have a friend who can *only* drink dark ales...

Looks like Brown & Clapperton & Piggott did the seminal work in this area back in the '70s -- MDS & PCA analysis of beer flavor profiles. See J. Inst. Brewing 84 p. 324 & p 318, #85 - p. 271, as per cited in Hough Briggs Stephens & Young "Malting and Brewing Science" I ...

I started brewing out in N-CA over volcanic bedrock -- perfectly soft water. When we moved back here, I beat my head against infected beer until I finally realized that the H2O hardness was making it impossible to get an adequate pH drop to create a biologically stable product. Went to using about 4...

why not make an equal volume of sterile boiled 1040 - 1060 wort(depending on how low gravity you think that yeast solution is), mix with yeast, see what happens? if it goes, it goes, eh?

I'm looking to re-start my brewery with a 2 bbl CCFV -- I plan to use PLASTIC tubing to form a cooling jacket with water as the cooling medium, figuring that it will be much much easier to get the plastic to conform to the geometry of the fermenter (as compared to copper tubing). There's no need for...