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  1. #1451
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    How Do Jigsaw ,
    It`s a force of habit when I`m talking about technical aspects to use brewer`s speak ,

    Cheers ,
    Edd The Brew

  2. #1452
    Senior Member JIGSAW's Avatar
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    Quote Originally Posted by Edd The Brew View Post
    How Do Jigsaw ,
    It`s a force of habit when I`m talking about technical aspects to use brewer`s speak ,

    Cheers ,
    Edd The Brew
    Well, in that case I would suggest you make it a habit to use the same tongue that just about EVERY brewer uses ...

    S.G = Specific gravity
    O.G = Original gravity
    F.G = Final gravity

    Like I said, I've never really heard anyone use "racking gravity" or PG

    Keep It Simple
    The Problem With The World Is That Everyone Is A Few Drinks Behind.!


  3. #1453
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    Quote Originally Posted by JIGSAW View Post
    Well, in that case I would suggest you make it a habit to use the same tongue that just about EVERY brewer uses ...

    S.G = Specific gravity
    O.G = Original gravity
    F.G = Final gravity

    Like I said, I've never really heard anyone use "racking gravity" or PG

    Keep It Simple
    I agree. I haven't seen other terms used.

  4. #1454
    Quote Originally Posted by Edd The Brew View Post
    How Do Jigsaw ,
    It`s a force of habit when I`m talking about technical aspects to use brewer`s speak ,

    Cheers ,
    Edd The Brew
    I have no problem with your terminology and find it interesting, I won't worry about being dictated to either.

    Bottoms up!

    Sent from my SM-G935F using Tapatalk

  5. #1455
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    How Do Groenspookasem ,
    Thanks for the reply , I`m not overly worried ; I just thought that if I explained what I meant it would make my answer more clear .

    Cheers ;

    Edd

  6. #1456
    Senior Member JIGSAW's Avatar
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    Facepalm 01.jpg

    ...........................
    The Problem With The World Is That Everyone Is A Few Drinks Behind.!


  7. #1457
    Alrighty then back to beery issues.

    My last cider made from fruitree brand Apple and cranberry juice. Measured 1.013 or something like that out the box. I just ran with it anyway for sh!ts and giggles and ended at about about 1.007. taste is fine but I noticed this in the bottles yesterday...

    Screenshot_20190521_174310_com.android.gallery3d.jpg

    The sediment is in ball shaped blobs and actually looks a bit 'fluffy' so I am suspecting mould. Anyone had or seen something like this before? I don't even know if mould would form like that underwater, but I suspect the limited alcohol content could make it quite prone?
    Cheers,
    Lang
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  8. #1458
    Super Moderator AtronSeige's Avatar
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    Quote Originally Posted by Edd The Brew View Post
    How Do AtronSeige ,
    The Racking Gravity is the gravity of the beer when you put it into the container , and the P.G is the Final Gravity of the beer .( Projected Final Gravity @ eg 1.002.75 - 1.003 below Racking Gravity ( Dependant on Yeast Strain , Mash Heats etc ),
    Cheers ,
    Edd
    Thanks. Now it makes a lot more sense!

    Most of us use SG as measurement, with OG (gravity prior to pitching) and FG (gravity most fermentation).

    Some of us use Plato, but it is quite rare.
    It's not the size of your equipment; it is what you brew with it.

    Thirsty days hath September,
    April, June and November;
    All the rest are thirsty too
    Except for him who hath homebrew.

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  9. #1459
    Super Moderator AtronSeige's Avatar
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    Quote Originally Posted by Langchop View Post
    The sediment is in ball shaped blobs and actually looks a bit 'fluffy' so I am suspecting mould. Anyone had or seen something like this before? I don't even know if mould would form like that underwater, but I suspect the limited alcohol content could make it quite prone?
    I think mold forms on top of liquid. Not sure.

    I think it might be yeast that is clumping/flocculation.
    It's not the size of your equipment; it is what you brew with it.

    Thirsty days hath September,
    April, June and November;
    All the rest are thirsty too
    Except for him who hath homebrew.

    BeerSmith Recipes: http://beersmithrecipes.com/listreci...nseigeRatebeer

    Profile: http://www.ratebeer.com/user/190730/

  10. #1460

    Non pastuerized juices could be susceptible to natural fermentation, leave a opened liquifruit out of for a bit and it will start fermenting out. I'm not not au fait with wild yeast, scobies or spontaneous fermentation at all, but am in the milk the funk group and my gut feel would be that it could be a scoby? Or flocculation? Mould is a surface no no, but scobies do their thing submerged, AFAIK.

    Punch of salt needed, I know not what I speak of

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