BeerTools Discussion Forum

Eric, I am curious to know an appropriate mathematical model for yeast growth i.e., yeast population as a function of time. Are you aware of any? I have a suspect, logistical growth, but I would like to know what you think. Allow me to elaborate. I believe that strain, temperature, wort nutrition......

Eric, what do you mean by logarithmic fermentation in the above post?

Thank you,
Nate

I agree with the last post about adding fruit. And will stress that a tertiary fermentor is needed especially if kegging the beer.

Nate

I put cheap vodka in my airlock. This way do need not worry about contamination. Though, vodka does evaporate faster than water.

Nate

I am more certain about the validity of the first part than I am for the second part. := is notation for, "by definition is equal to" Q := amount of heat (in Joules, heat is defined as the energy transferred because of a change in temperature) m := mass (in kilograms) c := specific heat (i...

I am by nature a clutz. I've dropped all sorts of things into fermenters with no ill effects! My most recent mishap involves clearing the hops from a valve on my boiling kettle. I took a wire hanger from the closet, poured vodka over it- a hasty sanitize method ?, and rooted it around in there. The ...

Sorry it took so long to get a response... I forgot. This morning I began composing a response. The first part is rather straight forward. The second part has some nuances that I think need to be appreciated. I would like to know more about what you are trying to do. Furthermore, some of the equatio...

I typically don't get my knickers in a knot about brewing a particular style, but gueuze/geuze sounds like an interesting beer. I would like to know about any first hand experience anyone has had brewing this beer. Any recipes or anything that a person who hasn't brewed this style before needs to ke...

Your methods seem okay, but because I don't know exactly what your set-up is, nor the final process you will do, I want to make two points. 1) However you go about measuring the output of the burner, make sure that the water does not undergo a phase change. Assuming you are only recording temperatur...

Were the conclusions of the aforementioned research published in a professional journal of some kind? if so where can I go to read the article, assuming it is in English.

Thanks
Nate

Does anyone out there treat their sparge water to achieve a specific pH? If so, do you believe that this leaves a DETECTABLE difference in astringency or other flavors? Also, what pH do you treat your sparge water to?

Nate

I have moderately hard water. I have found a water quality report on my city's website. I use this information with a chart in,"Beer Captured" by Tess and Mark Szamulski. The chart has mineral additions according to style. I don't pay attention to this. All I pay attention to is a tap wate...

Now, before one goes to great lengths to copy or clone a foreign brew keep this in mind. Some people, and I'm honestly not pointing a finger at anyone in this forum, but some people recommend dong some rather silly and/or nit-picky stuff to try to copy certain beers. Keep in mind, does it really mat...

From a yeast standpoint, the yeast need some minerals at trace amounts. These minerals would not be present in distilled water. From a mash standpoint, conventional wisdom states that the mash pH must be 5.2. You may need to alter the pH of the mash with additives to achieve this ideal. Fivestar che...

My first batch was an Altbier kit by Brewer's Best. I must admit that it is the only kit I have used or recipe that I have scrictly adhered to. Having said that, I recommend starting with a Brewer's Best kit because as far as I know they contain no corn sugar- although I suspect that if they have a ...