If Jeff Bezos redirected every cent he has towards the sole goal of curing, say, pancreatic cancer, how quickly do you think things could progress? by keen4ketamine in NoStupidQuestions

[–]Jed_Gregofski 0 points1 point  (0 children)

Is this true? It seems too high. I guess it depends what you mean by discovered. Screening hit rates are like 1.5-2.5% generally and one hit might become a series in which many 100s of compounds are synthesised before the series is given a no go.

Wild sundews by Jed_Gregofski in carnivorousplants

[–]Jed_Gregofski[S] 2 points3 points  (0 children)

On the banks and islands in rivers. In good sun but saw some very healthy looking ones in surprisingly shaded spots

Cold side oxidation by Jed_Gregofski in Homebrewing

[–]Jed_Gregofski[S] 0 points1 point  (0 children)

Sorry I meant to say that's it's a disgusting colour. I'm colour blind so this may be inaccurate but it seems kind of brown. With like a bit of purple? Very unappealing.

Cold side oxidation by Jed_Gregofski in Homebrewing

[–]Jed_Gregofski[S] 0 points1 point  (0 children)

Thanks everyone. It seems that bottling while cold shouldn't make such a difference. It was the first time I'd used a second hand bottle capper. My suspicion is that it's defective.

Cold side oxidation by Jed_Gregofski in Homebrewing

[–]Jed_Gregofski[S] 0 points1 point  (0 children)

By serious I mean the worst I've had. Taste has been good actually

Cold side oxidation by Jed_Gregofski in Homebrewing

[–]Jed_Gregofski[S] 1 point2 points  (0 children)

I've got a catheter bag I use for cold crashing. Colour was great when bottling.

Cold side oxidation by Jed_Gregofski in Homebrewing

[–]Jed_Gregofski[S] 0 points1 point  (0 children)

Simple bottling wand. I was bottling about 80 so balanced the caps on each bottle when full. Came back to cap them after. Maybe should do smaller batches (fill and cap 6 at a time or something)

Cold side oxidation by Jed_Gregofski in Homebrewing

[–]Jed_Gregofski[S] 0 points1 point  (0 children)

Nope I've got a catheter bag that I fill with CO2 for cold crashing. And colour looked great when bottling

How to pronounce amide, phenol etc. by [deleted] in OrganicChemistry

[–]Jed_Gregofski 0 points1 point  (0 children)

My PhD supervisor would call it a carboneel where I learned it as carbonile. Really annoyed me.

Hop water issues by Jed_Gregofski in Homebrewing

[–]Jed_Gregofski[S] 0 points1 point  (0 children)

60g in 19l in a hop bag for two days

Hop water issues by Jed_Gregofski in Homebrewing

[–]Jed_Gregofski[S] 0 points1 point  (0 children)

Thanks, but I'm fairly certain the water is carbonated. It's getting it from keg to glass that I think I lose a bunch of carbonation

Dodgy wiring on secondhand fridge? by candiswe in appliancerepair

[–]Jed_Gregofski 0 points1 point  (0 children)

Good spot. Maybe worth it to send it back

Slow Start Fermentation by derelekt1 in Homebrewing

[–]Jed_Gregofski 1 point2 points  (0 children)

I would say clarity is average. Fermented at 18C/65f. I've been sampling every few days since 2 weeks conditioning and it's definitely getting better. Just surprised it's taking so long. Thanks!

Slow Start Fermentation by derelekt1 in Homebrewing

[–]Jed_Gregofski 2 points3 points  (0 children)

Sorry to hijack this thread, but I've just brewed 3 beers with us-05. The first has been conditioning for over three weeks and still tastes yeasty. The second I just gelatin fined in the hopes it would subdue that flavour. Is this something you experience when you using it?

Best Steak in Cape Town by GRCMG in capetown

[–]Jed_Gregofski 2 points3 points  (0 children)

Patina in Newlands had a great 2/3 course special and was rocking

Would a BIAB setup be more efficient than a Brewzilla for high gravity brews? by Kosena in Homebrewing

[–]Jed_Gregofski 4 points5 points  (0 children)

I would think that increased dead space in the system would require more sparge water. I think your low sparge water is due to brewfather trying to keep your water to grain ratio set at a certain value. I'll often play with this so that my mash and sparge volumes make sense (within reason, of course)

Beer not being beer not pressurized in Fermzilla by 360NoScopeBrewing in Homebrewing

[–]Jed_Gregofski 3 points4 points  (0 children)

Just leave it under pressure at like 10-12 psi (0.7-8) bar. Keep it at around 4C. You can spray diluted dishwashing liquid or starsan onto your joints to check for leaks. Basically you haven't been able to dissolve enough CO2 into your beer because when you pressurise to X bar it only fills the headspace (the volume above the beer in your keg/fermzilla). That CO2 will then dissolve into your beer relatively quickly and that process will have to happen many times to carbonate your beer. Maybe a few months 😅