« on: August 16, 2012, 02:12:55 PM »
I would change the pils to 3 lbs. Something was not right with that hopville calculation. Pils malt is not that much different from 2-row as far as the ppppg.
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If you have a flow rate meter like this, I'd think you'd be measuring the actual flow regardless of resistance:
If you have a medical regulator like this, then the resistance will affect the rate:
I don't know if this is that big of a deal, since you're only making a rough estimate anyways. Even if you know the exact rate, O2 that bubbles to the surface isn't being absorbed so higher rates are just a waste of money. Pick a moderate rate that produces minimal foam and stick with it, and you should be able to dial in your process by adjusting the time you run it for. Just like pitching rate, oxygenation is a variable that you can change to get a different result. If you like the way the beer turns out, you don't need a DO meter.
I do what Jeff describes above sometimes. I also use a food dehydrator, but it holds considerably less than I can get on a screen.
I do the same thing as Jeff, only outside. Covered the screens full of hops with cheese cloth or tuille so they wouldn't blow away and just put them out on my deck. The warm days and good airflow dry them in a hurry.
Make raisins from grapes the same way.
You have to stabalize the mead using potassium sorbate and/or potassium metabisulphite, then add the sugar source (honey, fruit, etc). Don't over do it. 6 lbs would propably be too much. Add in smaller steps, taste the mead, add more until you are happy with the taste.
Sulfite by itself certainly won't stop yeast activity - just temporarily suspend it. And sorbate alone won't stop actively fermenting yeast.
Cool, so I didn't really mess it up by swirling it.
I'm pretty sure a wire whip degasser would stir up the yeast too, so no worries.