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How about the stick of chalk I use on my blackboard?
There is no reason to carbonate/add chalk/baking soda to your brewing liquor.
If anyone using a refractometer hasn't seen/used the MoreBeer spreadsheet it seems to be pretty good!
when I switch measurements in Beersmith, the program tells me that the final gravity estimate much lower than the brix reading I am getting with the refactometer. Is this because Beersmith doesn't account for the alcohol but the spreadsheet does?
Combrune - 1758 - An Essay on Brewing with a View of Establishing the Principles of the Art.pdf
in the Inversion IPA they use Crystal and Caramel 60 Malt any insight?
One has to be clear when stating Lintner (Diastatic Power) or Lovibond (color). Easy to get the message mixed.
Even if it wasn't, how long does it take for an open beer, or a soda, to go flat? That's just a release of supersaturated CO2, and from a much higher dissolved concentration than in a fermenter that has a mechanism for releasing pressure.
Sean, if you're decreasing the pressure in the fermenter headspace by pulling from a sample port, then it sounds like you're not using any type of liquid airlock? Or are you getting suck back (even if it is not enough to actually pull airlock liquid back into your fermenter)? And it sounds like you're bringing the temperature up for warm maturation? That would result in bubbles.
Just my experience on a homebrew scale, I've never fermented in a container larger than 7.5 gallons where maybe things are different.
Aromatic is at 6 L
ps-how do you guys get the pics to show up on the page?
Noob question here: What other equipment besides an O2 tank is needed to oxygenate the wort?