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Don't eat spinach when drinking the beer, you'll be OK. Hot water nitrate levels are in the ug / l range (parts per billion) where spinach can have nitrate at 3 g / kg. 1 gram of spinach can contain as much nitrate as 1000 litres of hot water.

A low nip angle allows the grain to be pulled into the gap without excessive force. Fluting helps the roller grip the grain so it compensates to a degree. What tends to happen is that as rollers get smaller the fluting gets more agressive: big rollers have the flutes about 1 mm apart so they are...

Basically husks. The less husk damage during milling the better. With any two roller mill there is a trade off between husk damage and endosperm particle size distribution. Basically husks. A lower nip angle improves the trade off as above. Ideal roller diameter is about 250mm but few home...

If you are happy where you are, stay there, but a half pack is certainly worth a try. I routinely use a single 11g pack of Nottingham to pitch 28 litres or so of wort at about 13 oP and haven't experienced any problems.

Nah, there will always be cheap ghetto methods of adding O2 but they all lack precision. In the above example, you won't know if you are getting 5% or 20% utilisation instead of the 10% predicted, so the actual O2 delivered to the wort could be double what you wanted or it could be half.

Yes. The most important aspect is growth rate, which generally increases with temperature*. Total amount of growth also has an impact: you need more growth to finish out the ferment if your pitch rate is lower. Most of the yeast growth occurs in the first part of ferment, so it is more...

In the other thread someone suggested using a PET soft drink bottle. If you used a 1.25 litre bottle and a couple of metres of hose you'd have a void volume around 1.3 litres which is around 2 g of oxygen at STP. Assume 90% loss in the injection process (see post #695 in this thread) so to add...

Not really, it's a sesquiperhydrate so it releases 1.5 oxygen atoms per percarbonate moeity which has an MW of 156. That comes out to 24 / 156 parts oxygen or one part in 6.5. If you wanted to produce say 10mg/l for 30 litres wort you'd need about 2 g of percarbonate. To accelerate the...

The diversion was deliberate.

I disagree: IMO the two bits of equipment that make the biggest difference are the mill and the lauter tun.

There is, it's called pressure swing adsorption, I was actively looking to trial a PSA based O2 generator for this purpose before I left. Funny thing was the winery in question already had a huge FLOXAL nitrogen generator. I was never able to get an answer from Air Liquide on whether it could...

Sorry if this wasn't clear. The brewery will be struggling to make $1 / litre*, especially at that scale. The front of house is a different proposition. The value of the beer produced by the brewery to the front of house has two components, the replacement cost of the beer itself, eg the cost...

If you mean volume of product: a dip chart from the producer of your equipment is acceptable but in reality most people simply count how many kegs and how many bottles they produce and base their excisable volumes on that. If you mean ABV, up to 100 kl PA the ATO will accept calculation from...

It is a common mistake to size a brewery on brewhouse capacity. Fermentation capacity is a much more reliable guide, it is possible (though difficult) to get an annual production which is 2000 times the brewhouse capacity: eg a 100 hL brewhouse can produce 20 Ml PA. As a rough round guide, a...

oP = degrees Plato, the measure of wort concentration used by brewers. Very similar to degrees Brix, the measure of sugar concentration used by sugar refiners. Since this guesswork anyway, I didn't both with the gravity correction. The online calculator assumes all soluble solids are sugar...

You can take it to be 12.5 oP as the small amounts of non-carbohydrates won't figure in your calculation anyway.

Edit: I'd written a description of how your suppositions on oxygen interference also failed Physics 101 but I see that you said oxygen when you meant CO2, so what I wrote is moot.

Ya canna change the laws o' Physics, Capn. Water expands when heated. Same mass in a larger volume = lower density (called gravity by brewers). It is physically impossible to have the same SG at 20 and 33 degrees in any water based fluid. If your readings tell you this is happening, your...

Degas the sample and see if the same thing occurs. Bucket chemistry degassing method: two beakers each with a capacity at least twice the sample volume. Pour sample from one to the other several times: you'll be able to tell by sound when you;ve knocked most of the gas out. Increasing the...

If it was wine I'd say it was probably grape seed oil from over-extractive processing. I don't know if the same thing* occurs in cider but it seems likely. If so, it's not a big problem in and of itself but the processing that caused it might create some coarseness in flavour. * Obviously...