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1.5 g +/- 0.1 g (stated limit of scales) is +/- 0.3 g/l CO2. Stated accuracy of the carbodoseur technique (per manufacturer's spec) is +/- 0.05 g/l. The dilution step probably doubles that to 0.1 g/l CO2

EDIT: See above

EDIT: From info below it looks like I was wrong about calcium hydrogen orthophosphate being the relevant model, it is hydroxyapatite. Solubility of hydroxyapatite is much more complex so I've redacted this post.

Also your teeth (calcium hydroxyapatite is a form of calcium phosphate) The one that is revelant to brewing is calcium hydrogen orthophosphate, it has a Ksp of 1 x 10^-7.

Wine tanks, duh.

Short answer is yes. Phosphoric acid is simply tri hydrogen orthophophate so it forms phosphate salts. The relevant mechanism here is the solubility product (Ksp), I can run you through the chemistry but it will have to wait until tomorrow, it's after 2100 and I still have two tanks to clean..

Major problem with tartaric is that potassium hydrogen tartrate is sparingly soluble in water and less so in alcohol solutions. Commonly precipitates out of wines that are stored cold. Factoid: Rochelle salt (a contact semiconductor used for crystal detectors) is potassium sodium tartrate.

100% of the acid present is lactic. The concentration, however, is 88% or less.

The improvement in apparent flavour is likely to be as much from the removal of flavour active components* and residual chlorine than softness: the alkalinity in Melbourne water is very low. It is normal to get a pH around 6 in RO / DI water, due to the lack of cations to buffer the CO2...

We don't know. We actually don't know if there was any oxygenation present at the time. If there wasn't, that would explain the poor attenuation. If there was, I'll investigate further.

Mine have been devastated by white fly below the roof line but appear unharmed above it. I'm guessing it has to do with still air.

Carbodoseur Measuring CO2 without very expensive equipment has always been difficult: The method of choice for DCO2 is an Anton Paar Carbo QC analyser, but at something like $10k it’s a little out of reach for most. The Zahm and Nagel comes nowhere near the AP for accuracy and precision but...

There's an optimal yeast uptake level rather than an optimal DO2 level as such.. In single shot wort oxygenation, as commonly practised, the two are equivalent but that isn't the case for other delivery methods and may well not be the case for the method mentioned. Logically the optimal level...

It is known that the major effect of pressure is due to the increase in CO2 concentration. As a first cut then, we could apply the known equation for [CO2] vs temperature and pressure to come up with an equivalence P1 = P2 . e^ (2617.25 * (1 / T2 - 1 / T1)). Note that P and T are absolute...

That's probably OK with a meter that reads to 0.1 but it is definitely not OK for higher precision. Aways store the bulk buffers under refrigeration. Maintain a working buffer which is filled from the bulk but never returned. The working buffer can be refrigerated but if so it must be brought...

The devil in the detail is that moisture creeping up the bondline is the common method of failure for epoxy bonds. It is very difficult to achieve an epoxy bond to metal that will survive hot washing. To get this to work you are going to need a specialist epoxy and good surface prep. I would...

Not really, 10 - 15% slip is not uncommon with very small single phase induction motors because there isn't much current to energise the rotor.

Firstly, as WEL says if you manage your oxygenation properly there is a very short window in which there is measurable DO2 before the yeast takes it up*. Secondly, as Dr McBrewdle says, post fermentation oxidation is much more important. Why? The oxidation of terpenes and terpene alcohols is...

No.

Five times? Really? Why wouldn't you just buy a bottling line that actually works?