Podcasts about hydrometer

 0:15 -   Drew's Intro from Antarctica   1:39  -  Intro from Canada  1:54 -   Shout out to Troy Life & Fire Safety   2:09  - Conversion to Listed Antifreeze  3:20  - What is out there?  4:17   -  Sean, who are you?   5:30 -  Supply Chain  5:50  -  NFPA25 and Older Systems  7:34  -  Is a Dry System Better?   9:18   - Will there be a TIA? 10:07 -  How Many Old Systems are Out there?    11:13 -  The Contractor Still has the Liability12:05  -  Refractometers & other new Tools13:17  -  The Field Testing Challenge: it's a Science Experiment16:38  -  Huge Challenge for Contractors19:00 -   When there were Large Vats of Glycerine!22:58  - ESFR26:50  - What's Next?28:01  -  Get Trained29:44  -  Sugar & Concrete32:09  -  NYC DOB35:43  - Canadian Socks37:55 -  Inspection Software Makes it Easy for AHJs39:00  - Fire Sprinklers Save Lives39:40  - Outro

Hola, amigos! It's time for another episode of our weekly Homebrew Happy Hour podcast… the home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub Club! Not […]

Ahoy, homebrewer! Just sit right back and you'll hear another episode of our weekly Homebrew Happy Hour podcast… the #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub […]

This week we're tasting the ESC Dubbel Rebrew (https://share.brewfather.app/NKkUmioOJAEJH5) and comparing Hydrometers and Refractometers

The first in the "Taken from TechEx" series, we share the Q & A from after the 2021 AASHTO re:source Technical Exchange session, Hydrometer Analysis of Fine-Grained Soils.  John Dean, Laboratory Assessor, and Pete Holter, Senior Quality Analyst answer attendee questions.

Howdy, Homebrewer! Welcome back to another jam-packed episode of our Homebrew Happy Hour podcast… the podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub Club! Not only will you […]

Med svartkrut och sprit nördar vi in oss TOTALT och går igenom proof, det gamla måttet på alkoholhalt. Dessutom hälsar vi på Gotland Whisky och krafsar hemstampat jordgolv i veckans ord: dunnage warehouse. Mina damer och herrar, spänn fast era säkerhetsbälten, här ska nördas. Ingen hade något i glaset för vi spelade in på morgonen minsann. Det här med proof asså… En del saker kan en få från good old wikipedia: https://en.wikipedia.org/wiki/Alcohol_proof Charles MacLean har skrivit en essä som heter ”The burden of proof” och som är tryckt både i hans MacLean's miscellany of whisky och i Whisky tales. Det finns även en del om proof i Gregory H. Millers övernördiga bok Whisky science Miller (Cham: Springer, 2019). En jämförelsevis kort introduktion till proof hittar du här: https://scotchwhisky.com/magazine/ask-the-professor/25416/why-does-proof-have-multiple-meanings/ Vad menade Jeroen med confuse a cat då? Jo detta: https://www.youtube.com/watch?v=1tsIxNci_dE Eftersom ni kära lyssnare förstås kräver att vi går ”above and beyond” har vi givetvis skakat fram stället där proof första gången fick en vetenskaplig definition. Vi ger er 1818 års så kallade Hydrometer Act: ”[…] Proof Spirit [is] that which, at the Temperature of Fifty-one degrees by Fahrenheit's Thermometer, weighs exactly Twelve Thirteenth Parts of an equal measure of Distilled Water, and also to determine the Strengths of all other Spirits, in proportion to the Quantity of such Proof Spirit which is contained therein […]” Vill ni kolla själva är referensen som följer: ”An Act to repeal an Act made in the Fifty sixth Year of His present Majesty's Reign, for establishing the Use of an Hydrometer called Sike's Hydrometer, in ascertaining the Strength of Spirits, instead of Clarke's Hydrometer; and for making other Provisions in lieu thereof”, 23/5 1818, 58 Geo. III c. 28, i The Statutes of the United Kingdom of Great Britain and Ireland: with notes and references by John Raithby, vol. 7: From A. D. 1817; 57 George III–to A. D. 1819; 59 George III (London: George Eyre and Andrew Strahan, 1819), s. 408. Killed by nörderi yet? Nähä, du vill se citatet själv? OK då: https://books.google.se/books?id=XqZFAAAAcAAJ&pg=PA1037&dq=The+Statutes+of+the+United+Kingdom+of+Great+Britain+and+Ireland+vol.+7+1819&hl=sv&sa=X&ved=2ahUKEwjXruzBmsnxAhVp-ioKHTrbAh4Q6AEwAXoECBcQAg#v=onepage&q=twelve%20thirteenth&f=false Eller: https://play.google.com/books/reader?id=XqZFAAAAcAAJ&pg=GBS.PA406&hl=sv Gotland whisky Destilleriet kom i produktion 2012. Det lokalt odlade kornet golvmältas lika lokalt på Sigdes gård i Ronehamn. Här har ni en trevlig kort film om hur produktionen av whisky där går till: https://www.youtube.com/watch?v=aH8j7vGEqro Och här kan ni kolla in hur Thorslundkagge binder en speciell fattyp till dem, så kallad laup: https://www.youtube.com/watch?v=fDzurQhS1dQ Davids smaknoter på olika Isle of Lime här: http://tjederswhisky.se/tag/isle-of-lime/ Hemsida: gotlandwisky.se Dunnage warehouse Det finns mycket skrivet i frågan men vi nöjer oss med denna: https://scotchwhisky.com/magazine/ask-the-professor/21776/do-dunnage-warehouses-create-better-whisky/ Foto: Martyn Jenkins/Flickr Foto: Kilchoman Distillery

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Bottle Safely to Avoid Bottle Bombs If like me you grew up in a house where your parents made homemade everything, chances are they also dabbled in making homemade soda, wine, beer, and cider. Mine sure did and I still recall hearing the popping of root beer bottles in the root cellar. Thankfully, we did have a separate room where the exploding glass bottles only left a mess and didn't hurt anyone else around. Bottle Bombs are dangerous and are caused by fermenting sugar over carbonating a bottle that can't withstand the pressure. Measure Sugar Content before Bottling In this episode with Ryan Monkman of FieldBird Cider in Ontario Canada we explore the process of bottling with the goal of bottle conditioning with the final product being one that has a bit of sparkle (read: bubbles). Ryan Monkman - FieldBird Cider in Kent-He wine cellar Usually I bottle when the cider has not fully fermented. There is just enough yeast cells in solution that they will continue to munch away on the sugar and produce bubbles creating a sparkling cider that is both pleasing to the palate and as Ryan says,”Bubbles make aromatics pop!” The hook is that the cider has been aging in the carboy for well over 2 years. The yeast look spent, meaning they are dead yeast cells and any that are still holding on to life won’t have enough vitality to multi enough even if priming sugar is added to the cider with the hope of getting a bit of sparkle in the bottle. Autolysis:  is the destruction (or lysis) of a cell by its own enzymes. This process usually takes place after about 9 months. What to bottle in to avoid Bottle Bombs Quality glass  Champagne bottles are built for pressure Crown caps are better than flip tops Caps will have tendency to pop off, whereas flip tops can't and thus the glass is under extreme pressure How to measure residual sugar Ryans recommendations Hydrometer is best for determining alcohol, but can't give you a complete measurment on residual sugar Fermentest - what FieldBird uses Clintabs (clindamycin hydrochloride ) - no longer available unless you have left over tabs that your dog's Vet prescribed. AIMTabs here are 3 sources in the US for AIMTabs which are now used instead of clintabs. Note the prices as of April 2021 https://www.piwine.com/tablet-refill-residual-sugar-test.html $31.99 (& 17+ for Fed Ex shipping) https://carolinawinesupply.com/product/aim-sugar-tablets/ $36 https://dwinesupplies.com/products/aim-tab-reducing-substances-tablets  $50.55 Once you have determine the amount of residual sugar, you can then determine how much sugar and yeast to use for bottling. In the next Episode 271: Sugar, Yeast and Bubbly Bottles, Ryan and I will discuss the next step of how much sugar and what kind of yeast to use. Contact for Ryan Monkman at FieldBird Cider website: https://www.fieldbird.ca/ Instagram  FieldBird https://www.instagram.com/fieldbird.cider/ Ryan Monkman https://www.instagram.com/rgmonkman/ Listen to past episodes with Ryan Monkman Ep: 269 Gross Lees in the Barrel | Ask Ryan 2021 AskRyan Quarantine Quad series 2020   Part 1 Part 2  Part 3 Part 4 131: Cider Barrels with a Cooper, a Maker & Thierry Lemaire 132: Barrels & Bâtonnage 168: Barrel Aging Cider Inspiration Mentions in this Chat Totally Cider Tours - Reserve your seat for 2022 tour contact mailto:info@ciderchat.com CraftCon2021 - April 29th & 30th 2021 A virtual two day conference based in the UK Fermentis by Lesaffre - Q&A #18 What is the ratio of nitrogen to sugar that Fermentis sometimes recommends? Two upcoming Fermentis seminars May 20th - Session 1 for craft and industrial:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-1/1135676May 27th - Session 2 for home cider makers:https://www.edudip.com/en/webinar/exploring-the-diversity-of-yeast-strains-and-fermentation-conditions-for-different-cider-styles-session-2/1135696 Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

A Lost Opportunity Regained, a Hydrometer and More Gifts Than We Can Hold Show Notes: Emerald Fennell's film, 'Promising Young Woman' https://www.npr.org/2021/04/12/986387448/emerald-fennells-promising-young-woman-doesnt-let-anyone-off-the-hook ‘Suddenly I’m breathing’: hope as Haaland takes on crisis of missing and murdered Native Americans' https://www.theguardian.com/us-news/2021/apr/11/deb-haaland-interior-missing-murdered-native-americans-unit Two books I like by John and Julie Gottman: The Seven Principles For Making a Marriage Work https://www.gottman.com/product/the-seven-principles-for-making-marriage-work/ The Man's Guide To Women https://www.gottman.com/the-mans-guide-to-women/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/lisa-meyerson/support

Hydrometer - a tool forgotten, what we are brewing, & what we are drinking. “What's the matter you!?!”

How to Bottle Cider at Home is Part 6 and the final episode of the Cidermaker Series "Oh September" for 2020 Learn How to Make Cider at Home in Part 1 of this Cidermaking Series. Part 5 To Rack or Not To Rack is a must listen too because it brings you through the conditioning of your cider before bottling. Now lets get into the basic of bottling cider at home! When to bottle When the Specific Gravity is at least 1.000 or lower.  What is Specific Gravity (SG)? Specific Gravity is always discussed as a measurement of “relative density” between the water in solution and all else. Apple juice is primarily water and the rest I consider luscious apple sugars. Fermentation is the process of yeast converting the sugars into ethanol and carbon dioxide. Tap water has a SG of 1.000. Apple Juice, on average, before fermentation has begun has a SG of 1.040 to 1.065. Apple Juice SG will vary depending upon the growing season that year, was it dry or wet year, are the apples fully ripe, the age of the apple tree, and the apple variety are some of the key factors affecting Specific Gravity. You might not see the airlock bubbling away, but your cider may still be fermenting. To be safe and avoid bottling cider that is still off gassing CO2 - Check the SG! How to measure SG? Measure Specific Gravity with a Hydrometer. The Hydrometer typically comes with a plastic tube that can be filled at least 3/4 of the way with fresh pressed apple juice. Make sure that the temperature of the juice is no cooler than 60 degrees Fahrenheit or 15 degrees Celsius and no hotter than 70F or 21C. What happens if I bottle my cider while it is still fermenting? The bottle of cider can explode. Bottle bombs are very dangerous and can inflict serious injury to anyone nearby. When in doubt - check the SG. During Bottling you get to choose whether you want: Still Bubbly Dry Semi Sweet Sweet How to make Still and/or Dry Cider? Siphon the cider directly into your clean and sanitize bottles and cap! How to make your cider “Bubbly” in the bottle is called Bottle Conditioning. Options 1,2,3 In order of ease. 1. For beginner makers starting out, the safest and most tried and true method is to add both yeast and priming sugar at the time of bottling. SG needs to be at or below 1.000 2. Pet Nat is bottling the cider before it has completely fermented and the yeast are still active, but not over active. Priming Sugar then added at the time of bottling helps reboot the remaining yeast and thus create delightful bubbles. Pet Nat best done after you have made a couple batches of cider and have the gist of bottling. 3. Méthode Champenoise is the classical way of adding bubbles and is a 2-step process. I recommend listening to my chat with Chuck Shelton of Albemarle Ciderworks in Virginia as he explained this technique quite well. Forced Carbonation is done when kegging cider to make it bubbly. Making Semi Sweet or Sweet Cider requires adding a bit of sugar to the cider, which is called “Back Sweetening “ Back Sweetening is done right before you bottle. You get to chose how sweet you want your cider, by adding sugar and tasting! Tons of fun!!! Any sugar will work. It is really a about your personal preferences, be it honey, store bought priming sugar, raw sugar, maple syrup. Experimenting and finding the right fit is part of the joy of Cidermaking. How racking affects the amount of yeast in cider. I usually rack my cider 3 times over the course of 7 months and then a day or two before bottling if I see Fine Lees on the bottom of the carboy. If you are bottling 3 months after primary fermentation has ended, chance are there will still be some yeast cells in the cider. Those cells will get kicked started when you add sugar to the cider right before you bottle. The key is to add the right amount of sugar so that you get s one bubbles, but not so much the cider froths over when you open a month later. Equipment Needed to Bottle Cider - go to Shop tab and find links to purchase items below. 2 cases of cleaned and sanitized 12 ounce bottles Hydrometer Sanitizing solution Racking Siphon, Tubbing and bottle filler 26 mm Bottle Caps Bottle Capper for 26mm caps Mentions in this Chat Finger Lakes Ciderweek Oct 2-oct 11, 2020 Cider Summit Portland Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

Hey Folks, So I'll admit I'm a gadget geek and love new things electronic so I was thrilled to try these things out. When I first started back into brewing I got the Plaato Airlock and loved it till I killed two of them which led my to get a tilt hydrometer. Both are very cool and fairly easy to use so let's see what you think. --- Send in a voice message: https://anchor.fm/dan-matthews2/message

Hey Folks, So I'll admit I'm a gadget geek and love new things electronic so I was thrilled to try these things out. When I first started back into brewing I got the Plaato Airlock and loved it till I killed two of them which led my to get a tilt hydrometer. Both are very cool and fairly easy to use so let's see what you think. --- Send in a voice message: https://anchor.fm/dan-matthews2/message

Jason and Gary interview Noah Neibaron CEO and co founder of the Tilt Hydrometer... Did you realize the prototype was the size of a Wii remote and was based upon the Wii Remotes Gyroscope?!?!? This transformational brewing product is a wireless hydrometer for real-time monitoring of beer and wine fermentation. Logs temperature and specific gravity to inform on fermentation level, and the alcohol percentage. The guys taste and review 3 winter warmer ales side by side.... Pyramids Snow Cap AleDeorum Brewing-Christmas AleAnchor Brewing-Christmas AleWhat is the Ski Situation?!?!!? The guys offer updates on the heavy snow fall at Hoodoo, Meadows, Mt Bahelor, Ski Bowl, Timberline and Anthony Lakes Ski Resort. And Finally... Jason and Gary play the fun game of "Who is the Newest Timber Most Like.....?" They discuss the potential signing of the Polish League star Jaroslaw Niezgoda and how it may impact this years Timbers squad. To contact Jason and Gary please email them at:Email PortlandTimbeers@yahoo.com Twitter @PDXTIMBEERSInstagram: PDX TimbeersUntappd: PDXTimbeers See acast.com/privacy for privacy and opt-out information.

Howdy, homebrewer! We welcome you back to another episode of the Homebrew Happy Hour … the podcast where we answer YOUR homebrewing questions and discuss all things related to craft beer! On Today’s Show: Todd and James are BOTH able to join me this week to take YOUR questions! Specifically, we talk about using hydrometers and refractometers […]

Part 2 of a two part series with a Question and Answer (Q & A) on Beginner Cider Making with 5 panelists in the cider industry Marcus Robert - Tieton Cider Works, Washington Tim Godfrey - Golden State Cider, California Eleanor Leger - Eden Specialty Cider, Vermont Brent Myles - Slye Clyde Cider, Virginai Ben Calvi - Vermont Cider Co, Vermont Listen to Part 1 of this Q & A recorded at CiderCon2019 in episode 174 (ltor), Marcus Robert, Tim Godfrey, Eleanor Leger, Brent Myles, Ben Calvi. Topics covered in Part 2: Plastic vs Stainless for fermenting or storing cider Can you make money being a commercial maker? What is the best cider style to offer - 3 to 4 core ciders or 8? Where to locate a cidery Take out a loan or go full into cidermaking? - use Kickstarter What is the most crucial piece of lab equipment to have starting out. Hydrometer and Thermometer Sending samples to a lab PH meter Titration kit Filtration Fermentation temperatures Michelle Pagano - at the microphone Mentions in this Chat 168: Barrel Aging Cider Inspiration 170 Is the Cider in your cup Dry or Sweet? 171: Americans in Paris | Cider Tourist Speak 172: Cider Tasting with Eric Bordelet 173: Aomori to Nagano | InCiderJapan - with Lee Reeve - find the link to subscribe to InCiderJapan Please Help Support Cider Chat Please donate today. Help keep the chat thriving! Find this episode and all episodes at the page for Cider Chat's podcasts. Listen also at iTunes, Google Play, Stitcher (for Android), iHeartRadio , Spotify and wherever you love to listen to podcasts. Follow on Cider Chat's blog, social media and podcast Twitter @ciderchat Instagram: @ciderchatciderville Cider Chat FaceBook Page Cider Chat YouTube

In this episode of viking fuel, we talk about how to take gravity readings and how they help. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/vikingfuel/support

Kevin Landers joins us again to finish out 2016.  We talk about Internet of Things with Amazon, Workaholism, Beer Brewing updates and general banter. Episode Notes and Links   Beer Kit https://www.amazon.com/Share-Enjoy-Homebrew-Brewing-Starter/dp/B0179ZH89Y/ref=sr_1_1?ie=UTF8&qid=1483118765&sr=8-1-spons&keywords=beer+brewing+kit&psc=1   Mr Beer kit https://www.amazon.com/Mr-Beer-Premium-Homebrewing-Making/dp/B001BCFUBU/ref=sr_1_1?ie=UTF8&qid=1483120260&sr=8-1&keywords=mr+beer+kit   Echo Dot https://www.amazon.com/All-New-Amazon-Echo-Dot-Add-Alexa-To-Any-Room/dp/B01DFKC2SO/ref=sr_1_1?ie=UTF8&qid=1483120235&sr=8-1&keywords=echo+dot   Echo Tap https://www.amazon.com/Amazon-Tap-Portable-Wireless-Bluetooth-Speaker-with-WiFi-Alexa/dp/B01BH83OOM/ref=sr_1_1?ie=UTF8&qid=1483120281&sr=8-1&keywords=echo+tap   Echo https://www.amazon.com/Amazon-Echo-Bluetooth-Speaker-with-WiFi-Alexa/dp/B00X4WHP5E/ref=sr_1_1?ie=UTF8&qid=1483120304&sr=8-1&keywords=echo

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Raphael Lyon of Enlightenment Wines, the first meadery in New York City. Operating from a family farmstead in the Hudson Valley, this cult winery focuses on unfiltered dry meads and botanical fruit wines in limited numbers. Plus, Nastassia's sister Natty, the official Cooking Issues dump meals correspondent, calls in to give her latest report.

On this week's episode of Fuhmentaboudit!, hosts Mary, Chris, and Rachel are joined in the studio by Lana Guggenheim of Noah's Vice Meadery. Mead is essentially wine made with honey, and Lana has been brewing her own for about three years now. She is one half of Noah's Vice Meadery in New Jersey, the name of which refers to certain events depicted in the Book of Genesis. Tune in for this "official unofficial" Mead Week edition of...Fuhmentaboudit!

Remembering Hydrometer #V.6873-H1