No fixed plans. Not intent upon arriving.
Duff Beer | The Legendary Duff Beer | Buy Duff Beer
The Legendary Duff Beer is a premium German pilsner that poses a crisp, light refreshing taste along with iconic packaging. The product has certainly fulfilled its namesake in becoming a modern day legend, developing a cult following across the world.
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Also a small tip…after kicking a keg.
I clean the keg with hot water then it gets a hot PBW soak overnight. The keg then gets another hot rinse and a quart of starsan solution shaken up inside. I then purge the keg completely with CO₂… pulling the pressure relief valve multiple times to evacuate O₂. I store the keg pressurized with CO₂ until it’s ready to be filled. When ready to fill I just release the pressure and rack the beer into the CO₂ filled keg.
Beer Forum • View topic – pH Meter?
I’d say as a minumum look for
Precision 0.01 (means you can read it to 0.01 – not that it is accurate to 0.01)
Accuracy better than or equal to 0.05. A meter capable of 0.02 is better as the accuracy of your readings is then set by the buffers and not the meter itself.
ATC
Ability to calibrate to 2 buffers (I understand there are some units out there that only allow 1 buffer calibration).
Under “nice to have” and as you can get it in under $100 meters I’ll list it: Automatic buffer recognition
pH Meter: How long to get a reading?
One thing I wasn’t expecting is that it takes about 2-3 minutes to get an accurate reading. When I first insert the probe, the initial reading is usually around 7 or 8, and then it slowly starts going down until it eventually settles at the final reading. I have found that gently stirring the probe in the sample speeds the process up a bit and actually seems necessary to get an accurate reading (as confirmed with testing solutions).
Quick, quick carbing question?
I usually set the pressure on a cold keg to about 30 psi. Roll the keg on its side for 4 minutes. Set the keg upright and disconnect the gas. Put it in the fridge for about 5–6 hours. Relieve pressure and reattach CO2 at serving pressure. Works like a charm.
This is just a random post from a libertarian fund manager blog that I follow. The fun part is the comment policy:
Is America Becoming More Conservative? Why? | The Big Picture
Please use the comments to demonstrate your own ignorance, unfamiliarity with empirical data, ability to repeat discredited memes, and lack of respect for scientific knowledge. Also, be sure to create straw men and argue against things I have neither said nor even implied. Any irrelevancies you can mention will also be appreciated. Lastly, kindly forgo all civility in your discourse… you are, after all, anonymous.
Bye Bye Stir Bar – Home Brew Forums
I have lost a couple [of stir bars] by pitching them into primary, too. I got a big magnet. When I pitch my starter I put the magnet on the bottom of my flask. It holds the bar in place so it doesn’t get in to my primary.
The “protective co2 blanket” – Home Brew Forums
The average adult human body produces around an ounce of alcohol a day, as a normal metabolic process (this varies with diet, metabolism, and activity), and processes this as a matter of course.
So in other words, “sober as a judge” is still based on the expectation of having about an ounce of alcohol filter through your body throughout the day. This natural level is also taken into account when they measure BAC.
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p>Apparently, the poster is correct.
Recipe for ‘evolution’ in 2 weeks | CharlotteObserver.com & The Charlotte Observer Newspaper
Our ancestors were single-celled microbes for about 3 billion years before they evolved bodies. But in a laboratory at the University of Minnesota, brewer’s yeast cells can evolve primitive bodies in about two weeks.
Zach Morris, the early 90s and my second brew – a White Belgian : Homebrewing
Like my last batch, RoboHop, I put these together in Photoshop as 7×3 canvases, printed on a laser printer so they wouldn’t bleed, applied via the magic of milk (which I brushed on either end of the label) and then wiped clean with a wet towel!