Recent content by Belzicore

I acknowledge that you are trying to help with the experiment, but could you simplify what you said? particulalry what i underlined. as for the method im getting the tubing from one container to the next, im just going to use simple plastic tubing. this experiment is meant to be very low cost.

Test if there is any difference in taste. Test to see if there is any difference in the total fermentation time. side note, i wonder if there will be anything else that might be different.

Test if there is any difference in taste. Test to see if there is any difference in the total fermentation time. side note, i wonder if there will be anything else that might be different.

Alright, Ignoring my terrible drawing, this was the idea. Since some were afraid of the buildup of sulfides, i wanted to clarify that the pressure would theoretically remain consistent throughout the fermenting process. I was going to be comparing this to a control batch of the same recipe. if...

All of your comments make alot of sense, and lead me to pursue my experiment with even more fervor. The increase in bubbles will help to remove co2 from each consecutive fermentation chamber, and if I plave the tube low enough it would essentially auto stir each new iteration. When I do the...

My hope was that by having the bubbles aggravate the stagnant bottom layer of yeast, I could keep them working for longer, thus speeding up the fermentation process. That and I've noticed toward the end of my fermentation cycles, I would often have to shake the container a little to get it to...

Shout out to any engineering or chemistry majors who also brew My question was, what would happen if you would chain the co2 output of one fermentating batch into the fluid of another? Doing this in series so that each new container has more co2 bubbles flowing through it than the last. What...

I've been making Mead for a few years but I've never given much thought to aging it. Do you feel it improves the flavor of the Mead? And if you do which wood do you think would be best for a fruit Mead

Been making Mead for a few years, and I've only recently learned to distill my brew by freezing. I know it's increasing in potency, but the hydrometer says otherwise, could anyone help explain? Starting wort was at 1.160 Post fermentation at 1.041 Post distilling at 1.060