Recent content by VikeMan

Where is there any evidence for lager strain fermentations at ale temps causing an increase in diacetyl? Esters, yes. Diacetyl? No evidence AFAIK.

Doubtful. I don't think there's a lot of data on diacetyl IRT pressure fermentation, but I've seen at least one study suggesting that pressure actually increases diacetyl levels and other claims (not sure if supported by data) that it makes no difference. But I've seen nothing at all...

That's a lot of yeast. I think you'd be surprised with the results from half of that.

Half a relatively fresh yeast cake from a 5-gallon batch is more than enough yeast for a new 5-gallon batch, unless it sits around too long. Is there a particular reason you need a full yeast cake for each batch?

I don't know what they all do, but can say that BrewCipher assumes room temp for all volumes.

Weyermann Barke Pils is not undermodified.

Yeah, I'm not sure I'm going to buy that one, without data to support it. Once you reach the spunding valve's pressure setting, the rate of CO2 leaving the fermenter is about the same as the rate of CO2 leaving a non-pressurized fermentation. The pressure (per se) wouldn't stop bugs. What...

He means use more yeast at the normal pitch time. It could mean nothing significant has happened yet, or it could mean a leak. Both things are pretty common.

That should work much better. I would agree that if you don't have a thermowell, an insulated probe against the side of the fermenter is the next best thing. For any given temperature, fermenting under pressure will generally result in less esters. But pressure slows down fermentation...

While that's true, I'd say it's not as much as some people think, and IMO the impact is often overstated/overimagined. For example, a 20 feet tall fermenter adds only about 6 PSI more hydrostatic pressure than a 2 foot tall fermenter. And that's only at the bottom. At the top it's nothing...

A few thoughts... - Brix is not a unit of pressure - Fermenting at 54F and cooling with 51F water may be a challenge. Normally, you would want a bigger difference with most setups. - Your temp probe is between the fermenter and the jacket... does the jacket also contain the cooling elements...

If you have over carbonated your beer, it's going to be over carbonated for quite a while, even if you turn the CO2 down. That aside, since you have a tower, you might be experiencing "first pour foam," which happens because the faucet/shank tend to be warmer (at first) than the beer. Pouring...

Some guitars in my home studio.

Well, yes. Partially anyway. If your Ca/Mg numbers are in odd units (i.e. "as CaCO3") or not directly reported at all (Ca), of course you have to convert/compute them. But...a computed alkalinity estimate of 25.01mg/l instead of a reported average of 25.42mg/l? Is there a recipe where the...

Sure, you can calculate (estimate) Bicarbonate from the rest, including pH, or without pH if you just want alkalinity "as bicarbonate." But why not use the bicarbonate and/or alkalinity numbers that are already on the report? And if it's expressed "as CaCO3," multiply by 1.22 (if the pH tool...