469 reputation
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bio website github.com/SWGlassPit
location Houston, TX
age 31
visits member for 4 years
seen Oct 10 at 15:21

Engineer analyzing effects of orbital debris and meteoroids on the International Space Station.


Dec
7
comment Is there a standard siphoning hose size?
It's very difficult to get a good seal with certain types of hose. A hose clamp is best combined with a hose barb, and softer plastics like vinyl will seal better than plastics like polyethylene.
Nov
20
comment Force “bubblifying” with something other than CO2
@PMV: N2O does not really contribute to the flavor of whipped cream. It's the cream and sugar (and possibly vanilla) responsible for that. Nitrous oxide is used for whipped cream instead of other gases for several reasons-- 1) it displaces oxygen and will not oxidize the lipids in the cream, so it won't go rancid in the can; 2) it dissolves readily in fat and oil, so when pressure is reduced, the dissolved nitrous oxide expands, causing the whip; 3) it does not affect the pH of water when it is dissolved therein. CO2 will acidify the water, causing the cream to curdle.
Nov
16
comment How do you cool wort?
Yeah, I don't really see how that's much different than using an immersion chiller while stirring the cooling wort. I would think a sanitized, stainless steel spoon would be just as effective (and far simpler to use) than the extra pump and tubing used to recirculate the wort.
Nov
13
comment How do you cool wort?
You certainly could, but that requires more forethought to the process than I usually give ;)
Nov
13
comment How do you cool wort?
Good call on those--all of those are basically multiple sides of the same (multisided) coin. In one form or another, they're just heat exchangers.
Nov
12
comment What is a good resource for flavor contributions of different ingredients?
Both answers are quite useful. Wish I could accept more than one :)
Nov
11
comment Per-bottle priming tablets?
About the best way I could use to describe the flavor I get from fermented table sugar would be "lemonade gone bad." In small amounts you might be fine, but I just find it to be a really bizarre flavor.
Nov
11
comment What can I do with my spent grain after mashing?
I make bread all the time. If you bake bread a lot and don't brew too often, the grain keeps well in the freezer. I just bag it still wet and freeze it, then thaw what I need for the recipe.
Nov
10
comment Per-bottle priming tablets?
You're better off using dextrose or maltose. Table sugar can leave behind some bizarre flavors.
Nov
10
comment Why is our beer not carbonating?
Then yeah, that's probably not it, warming it up a bit might be the trick.
Nov
10
comment Optimal counterflow wort chiller
part of the problem, I think, is that polyethylene is somewhat self-lubricating under stress, now, if I can just find a way to get a barb on the plain, somewhat tapered ends of my wort chiller... Also, I'd love to find an auto-siphon or pump that can handle the hot liquid, since I cant siphon with a leaky hose.
Nov
9
comment Why do red wines tend to be stored in green bottles and white wines not?
Unfortunately, the green wavelengths passed by the glass are exactly the wavelengths absorbed by the wine.