Recent content by AzzA68

Yeast may help, to some degree: Nottingham yeast attenuation is 78-84%, that basically says it leaves behind 16-22% of the sugars that are in your wort. More sugars left behind means a thicker FG and usually more head (protein also plays a role, but we'll ignore that here). So, if you used a...

Rings my bell... takes all that so much longer using a toothpick too. ;-)

The problem, with all plastic fittings, is the balls can get jammed in their holes. Just from the collar pressing them into the locking position. This makes them hard to get on, and off. The holes are tapered, and it's a design/production trade-off to get enough taper without the plastic being...

Mangrove Jack's Big Head Powder, works well with highly attenuated beers I find. It's technically a cheat but it does work quite well. Doesn't alter taste and maybe adds a little mouth feel, to very thin diet beers but that's very subjective.

Thanks Jim, I'd never hear of Jabuticaba, I had to Google it. I'd never seen a tree that fruits from its trunk either. Two firsts! What does the fruit taste like when fresh, as compared to fermented? (I'll likely never encounter either.) https://en.wikipedia.org/wiki/Jabuticaba

Could pickup this weekend, if still available.

Ditto, it'll be fine. I found some packed away that was over six years old. Still dry but rock hard. It brewed obsoletely fine.

https://www.thingiverse.com/thing:1280323 Kegerator fan mod, with line holder...

The Hydrom should be applying temperature correction to the SG value, whereas your gravity hydrometer will not be (unless you're calculating that manually). You would need to confirm this with the developer, but it's how I would program the device to work; no point it just outputting a raw value...

Yes, that would be great. Especially for vintage ales etc.

I find it helps to rotate the tube back and forth when shoving it in. Helps with beer lines too. ;-)

If looking at other models and makes/brands: look for pH electrode connection that are of the "BNC" type; it's the industry standard and allows any normal/standard type pH electrode to be used (non-amplified and without built in temp' comp, etc).

Re: the HANNA INSTRUMENTS - HI-207 - PH METER, BENCH from eBay... a good meter no doubt. But be advised it does use a combination electrode & thermometer, which means more expense and less options when it comes time to renew it, Which the time will come. In most cases you're better off with...

Oh... and always buy a probe that has a junction suitable for the purpose you're going to use it for... consult the manufacturer for more advice on this, especially is you're making wine! Making wine? Get the right electrode and get the right cleaning solution (with enzymes etc). :) Measuring...

It depends what you're measuring with it. If it's for checking water for mashing, it's going to depend on where your water is derived from. depending on who you read you're targeting around 5pH to 6pH to mash with, but if you're on municipal water your starting point could be 6.5pH to 8.5pH...