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Messages - bradginn

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West Sound Brewers is hosting two events inspired by Learn to Homebrew Day.

The first is on the actual day, Nov. 6, beginning at 9 am and will be a partial-mash demonstration at a member's home in Poulsbo.

The second will be an all-grain demo and will be delayed 2 weeks to the 20th because Learn to Homebrew Day falls on the host's wedding anniversary this year. It will also be held at a member's home (a different member) in Poulsbo. Dough-in will be at noon (arrive between 11:30 and noon to see the entire brewing process). This will also serve as the West Sound Brewers' November meeting.

For details and directions on both events, please use the Contact Form on our website to get in touch with us.

Hope to see you there!!

Brad Ginn
West Sound Brewers

Yeast and Fermentation / Re: Fermentation temp. question
« on: April 24, 2010, 04:15:09 PM »
A stopper thermowell and a remote temperature probe will accomplish what you are trying to do. They also sell the same thing made to be used w/ carboy hoods.

Here's a place w/ tulip style (a la Duvel) w/out logos.  They don't do logos, but I'm considering buying the glasses and having the logos done locally:

Ingredients / Re: Corn Sugar Potential Extract
« on: December 18, 2009, 06:01:20 PM »
Thanks, Kaiser.  That Plato formula is what I need to more accurately reproduce my experiment at home, since I can measure weight more accurately than volume.

Ingredients / Re: Corn Sugar Potential Extract
« on: December 18, 2009, 04:34:43 PM »
I see, that makes sense.  I don't recall seeing PE given as a percentage before.

I'm not sure why my result was so low either, other than measurement error.  I need a more accurate method to measure volume.  I measured the sugar to the nearest gram, which is as close as I can get w/ my scale.  I could convert the volume of water to a weight and measure it that way, but w/out knowing the density of the corn sugar I can't calculate the precise weight of water I would need to end up w/ 8 fl oz of solution.

I did a little more web searching and all I found was more different numbers. has a table listing corn sugar at 40 pppg.

Ingredients / Re: Corn Sugar Potential Extract
« on: December 17, 2009, 11:30:59 PM »
Not sure what you mean by 95%.  95% of the potential extract of sucrose?

The change in volume from adding 1 oz corn sugar to 1 cup water was less than the thickness of the line on my measuring cup, hence my caveat about small measurement errors.

Ingredients / Corn Sugar Potential Extract
« on: December 17, 2009, 09:32:57 PM »
What do you all use for potential extract from Corn Sugar when formulating your recipes?  I've always used Promash and never questioned it. Promash uses 1.046. During Teach a Friend to Homebrew Day a buddy said it's 1.037 (a number from Noonan, iirc).  I was brewing a dubbel, which had a significant amount of corn sugar.  We pulled out several books and did some web searching and didn't find anything close to a consensus.  Next day, I dissolved 1 oz corn sugar in 1 cup water (to simulate 1 lb in 1 gallon) and measured it (w/ refractometer and converted to s.g.) at 1.038.  Due to the small amounts, this little experiment is greatly affected by small measurement errors, so I'm not highly confident in the results.


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