Recent content by chrisfromperth

I understand the science behind the virus, the rationale behind public health measures, and vaccines. I don't always agree 100% based on my own preconceptions, but I'm going to listen to professionals that do this for a day job. I also understand aerodynamics and how planes fly. Do you trust...

The physics is super simple. By freezing the Sodastream bottle you're cooling the gas inside and therefore lowering the pressure. If it's just residual gas in the bottle, as it usually is when you want to fill it, it follows a proportion of 1/272nd drop in pressure per degree. Room temp 25...

My family used to run a pub and had up to a dozen specialty beers on tap. A number of die-hard patrons could tell when a keg was close to its best before date. But the casual drinker couldn't - and enjoyed it at a discount once the best before was reached.

Ridiculous - my wife said that I don't give her enough privacy. Well, that's what she wrote in her diary.

Give a man time. 1) take it to where you want it stored 2) set it down on something like a pallet. Or hay bales. 3) remove the top link 4) remove the lower lift arms 5) disconnect the PTO shaft from tractor side 6) grease the PTO drive shaft sticking out of tractor so it won't rust Hey -...

"Yes - what he said!" The fermenter liquid has a huge lag compared to the airspace around it. Heat flow is small when there's only a couple of degrees difference, the plus or minus 2C of the air will translate into probably plus or minus 0.1C in the fermenter, at equilibrium (*more on this...

LOL. Yes, it would be hydrogen :D They mean dissolved oxygen. Water that comes out of the tap has about 5 parts per million oxygen. Well-aerated water, up to 15ppm. It doesn't sound like much, but it's enough to react with beery good things and let them start to taste stale. Unless of...

Surely, neutral. Except for fertilizer inputs and transport.

I think you're already getting a lot of no based on price. But my 2c worth... The carbon offset - it's a nice hook for the age we live in - but not so fast. First you'd need to show me how much CO2 me making a brew would emit. You'd need to show me some kind of certification for your CO2...

I hope that I'm not too late! This looks like an excellent piece of kit and an incredibly versatile addition to my picobrewery.

Sorry to hear about that. When my two were born everything went on hold. Anything that involved "me time" of more than 30 minutes, so anything with tools, fishing rods, or brew kit. But it doesn't last forever. The kids get more independent and can even be there to lend a hand on brew day...

"...now considering just steeping the dark malts for 24 hours in the fridge, and then adding those runnings at the end of the boil." Sounds like a way to go. But wow - that is a low, low mash pH.

I'm writing with some ignorance here - you're attempting to hit an exact pH value by adding something alkaline? A couple of thoughts: (i) how do you know you're far enough away from the "right" pH to make a difference? You'd need a well-calibrated pH meter to know. And any pH between about...

I know people who will buy slabs of whatever crap is cheapest and drink that. But they're happy to get stuck into quality (whether brewed or bought by me) when the opportunity arises.

I do like saving money but it's not my motivation. I like having kegs of pretty good beer on tap and I like the satisfaction of the planning and making. I've only brewed all grain the past 15 years, mostly because I enjoy the process and I know it's as fresh as you can get. I still buy...