Recent content by mashdar

Finally got around to reading Radical Brewing, and today I learned the grape flavor I hate in corn tortillas and don't care for in some pale beers is aminoacetophenone! That's long been a flavor component for which I lacked a name.

Yeah, I'd like to have ~40psi or w/e for soda. Also different 8-14psi for beers would be a nice perk. I guess I'm just wondering if I'm missing something re the PP Maybe I can buy a bunch of 2" stainless tubes from Bobby, lol.

Im considering getting one of the duotight secondary regulator boards, primarily to have a soda pressure line, but separate beer lines is a bonus. The kit at Morebeer (chronically on back order) is ~25% cheaper than buying components, but it comes with rigid polypropylene joiner tubes. Rigid...

FWIW the published dietary mineral content in foods is a "typical" value, and is highly soil dependent.

Batch 3 Lag Time: 8 hr Gen Time: 7 days Final pH: 3.2 FG: 1.022 It's getting accustomed to it's new home. Looked like more yeast this time around. Lots more bubbles even on day 7. How low can pH go?? I'll re-calibrate meter before next reading as a sanity check. I tasted (and spit) some! It...

Ditto re holes. I have the intermediate tier, but I frequently drain from the top. IMO it looks a little precarious, but I haven't come close to tipping. I guess the water weight at the bottom keeps it stable.

I've only had dry low bush blueberry wine, but it practically tasted like cab sauv. Lots of tannin. Peppery.

Curious. Is the primary mode of action inhibition of growth, buffering, or forcing some alternate metabolics? Seems like buffering would run out fast, so maybe it just gives yeast time to eat first? Batch 3 is already covered with a pelicle (32 hrs) and bubbling a little more than past batches...

After some more reading, could the high FG be because the pH got so low? I've been reading that lactobacillus and pediococcus tend to drop pH to about 3.5 and then stall out. Perhaps it will eat longer polysaccharides if it has to and pH is higher?

Just transferred for second time. So far: Gen 1: Lag Time: 48hr Gen Time: 6 days Final pH: 3.5 Gen 2: Lag Time: 54hr Gen Time: 8 days Final pH: 3.3 FG: 1.028 The OG should all be 1.036 - it's 75g DME in 750g water. I didn't read FG on gen 1. The high FG on gen 2 indicates ~23% apparent...

According to rando internet search results, you are correct!

Hops originally went into beer because they were a preservative against spoilage by wild yeasts/bacteria. They may also drop the starting pH a bit (I'm not sure about that). There are hop resistant strains of yeast and various bacteria (lacto, pedio). In this case, whatever keeps the bucket...

FWIW, shipping for my test of an AG kit was cut in half. Nice!

Update: This photo was taken just 7 hours after the first one I posted. (~79 hours from inoculation) Based on some very questionable google searching, it visually looks like a bunch of pedio with a touch of lactobacillus. At day 6, it looked like this: Mixed and transferred about 5% into a...

What methods might one use to hold 155 for 10 years? If you drilled to the right depth, you might find a spot that's just right. edit: Or if it was in orbit around the sun, I guess you might find the right albedo/shade combo..