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Realized this weekend that not all RO water fits the profile in brunwater.
I'm not planning buy this book from any retailer at the moment so the price difference doesn't bother me in any way.
That said, the dues we pay to the AHA are used for far more than discounts on books. I pay my dues because doing so supports a team of people who have our backs as home brewers. Without them many of us would be brewing illegally in our home state. We would not have access to the resources we currently do to improve our craft. The book discounts are nice but not the reason we all joined the AHA. Please keep in mind that in the grand scheme of things the AHA is a tiny organization with limited resources doing a very good job on executing on their charter.
Paul
AFAIAC, the gold standard is the March 809 HS. Although there's another version with a larger impeller that's probably even better. I intend to upgrade the impeller in my 809.
Thermoworks also sells a type-k thermocouple version, which can accept various probes including a waterproof wire probe. I use this and leave it in the mash tun and HLT for getting a constant read on temperature.
http://thermoworks.com/products/handheld/therma_k.html
Wire probe (model 113-372): http://thermoworks.com/products/probe/tc_wire.html
Now if I can just find a source for Meridian and Mosaic this season...
How long do you pump O2 in the headspace to estimate that all the air has been pushed out? I think I'll try this on my next batch, but will pitch the yeast in before shaking to avoid the foam issue.
No exact science here. I just blow a 2-3 s shot of O2 from the O2 regulator into the wort.
But I just thought of something I might try next time:
Use a hose to blow the O2 under the wort surface. This should create foam. Once the foam reaches the carboy neck the the air has been purged out and I'll close the carboy and start shaking. The O2 dissolved in the wort should depend on the head space to wort volume ratio and the wort temp. I'm using 5 gal carboys, so this may not be as practical for 6 gal carboys due to the larger head space and possible over-oxygenation.
Kai
My own experience is that I far prefer the results from using only part of a yeast slurry over using the whole thing in most circumstances. I split the slurry into 2 or 3 containers when I save it. The only time I use the whole thing is when I make an extremely high OG beer, say over 1.090.
Denny - I haven't pitched on a cake before, but I plan to use a 1.057 ESB cake for a 1.100 Barleywine soon. Based on other things I've read, I was thinking of only using half the cake to avoid overpitching and massive blowoff. So do you think using the whole cake is the best plan?
In this case, yeah, I'd use the whole thing. One of the few times I do it that way.
ETA: I could be wrong....
What I found to work well for aeration is to shoot O2 into the headspace of the carboy, close and shake. I can easily get to 8 ppm O2 with this method. Another shot and I can get to 10-12 ppm. I found that more repeatable than the O2 stone. But the problem is that it foams a lot and that foam makes adding yeast suspended in 1-2 l wort difficult.
Kai
Go to www.mrmalty.com. Use the calculator to get an idea how much yeast you need. Harvest slurry in mason jars and dump the amount you need into fermenter. But half the slurry is probably about right. You would not need the entire slurry.
My own experience is that I far prefer the results from using only part of a yeast slurry over using the whole thing in most circumstances. I split the slurry into 2 or 3 containers when I save it. The only time I use the whole thing is when I make an extremely high OG beer, say over 1.090.
