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Apparently the exact mechanism is yet to be confirmed. This paper gives an interesting overview

Because they're not. Recycling rates in Australia are quite low, generally 40 - 50% and that figure is biased upwards by paper which is around 80% ( most likely because most paper use is not in the domestic sphere). Container recycling rates in SA are around 80%, about double the average in...

CUB owns Yatala. It is quite possible that much of this equipment was auctioned off recently https://aussiehomebrewer.com/threads/ex-cub-equipment-auction.97065

I can see all the other states following suit so we have a nationally consistent scheme.

He's asking whether Martin is referring to 250 mg/l as Na or 250 mg/l as NaCl, they are very different levels. Salt is approximately 40% sodium (the other 60% is chloride). Na AW is approx 23. Cl AW is approx 35.5, so 23 / 58.5 (39%) of the NaCl is the Na. BTW this is why chemists don't like...

If I sell this now I might get off my arse and finish the new rig, been noodling with it for weeks now.

I made this for my previous rig, I'll be making a larger version for the new rig. Coil section is 350mm diameter x300mm high, supply tube is another 200mm on top of that. Connection is by standard 1/2" garden hose connectors which are silver brazed to the tube. In case it's not obvious from the...

That depends on how they are marketed / sold so at this stage I can't give you a firm answer.

To put beer in it you'd have to find it, that would stop it being Russell's teapot and make it just a teapot (albeit full of beer). BTW the great man himself drank only Scotch. Well that's not true, for years he subsisted on a liquid diet but the only alcoholic component was Scotch. I'm a bit...

Just to be a pedant, that's either a dilemma or a Morton's Fork, but not Hobson's choice

OK I'm not sure I understand how that will work if we are talking about using oxygenation at the same time. Evidence in wine says that oxygenation temporarily overcomes any reductive effects of turning on the sulphate reduction sequence, if that's what the ORP controller was meant to respond to.

That's an interesting idea, I assume you are using the pH controller to modify the fermentation parameters?

One of the banes of modern life, the endless multiplication of passwords.

I thought of something similar but it comes with the problem of people overwriting the calculation and stuffing things up. I speak from experience : I wrote a bunch of calculators for various functions at a commercial winery for which I worked and keeping them up to date and clean on the shared...

I can't see why it won't work. It would be best to calculate the O2 production rate on your expected yeast growth rate to achieve optimal uptake, the expected rate of uptake being around 8 mg O2 / g yeast / hour. If you can give me a rough guide on your expected propagator perfromance, I can...

Yes, the format is hh:mm. It's hard to get Excel to fit a Babylonian number format so the calculation returns fractions of a day which Excel then formats as hours.

Since I can't attach this to a PM, here is the rate card for the beta testers. Sorry that it's an .xls file but someone miscoded the file uploader here and it won't pick up normal Excel files (.xlsx): it will pick however pick up .xlxs files which AFAIK don't actually exist.

Thermoreceptors respond to local temperature at the skin, which has a component that is due to rate of heat loss / gain vs homeostasis* .This means that if you place your hand on a piece of a material which is a good conductor of heat (like most metals**) and is significantly above or below body...

No. If that reading is correct you have somehow diluted the wort / beer. My money is on the reading being wrong. BTW sugars don't settle once they are in solution.

Design by Melvin Choo in Melbourne. He's extremely good.