brummiematt
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Post by brummiematt on Nov 25, 2014 0:33:19 GMT
is there a optimal temp for steeping ? since joining the site and advice given on steeping, i now keep all my juices in a dark cool place ( lower kitchen cupboard ) i put everything in the cupboard including all my pre filled tanks, thing is i have noticed the juice is quite thick when first using my pre filled tanks. i do give all my ejuice bottles a good shake each day, and most are steeped a min a week to two weeks, just wanted to know if it would be better to move them somewhere abit more room temp
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Tom
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Post by Tom on Nov 25, 2014 0:38:33 GMT
more temperature means particles are moving faster and bumping into each other more (faster steeping). below room temp is probably slowing down the process a bit brummiematt
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chykensa
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a.k.a. AndyB
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Post by chykensa on Nov 25, 2014 7:33:05 GMT
I agree with Tom, I have found that in a warm dark place my juices tend to steep a bit faster, and now I know why! If only I had paid more attention to Physics at school - I've learnt more about elecktrickery since starting to vape than I ever did 40 years ago!
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Post by Perpetua on Nov 25, 2014 7:40:28 GMT
Just move them into a higher kitchen cupboard if you can . . . with the colder weather now, it would be a better location for them.
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b1mble
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Post by b1mble on Nov 25, 2014 7:47:42 GMT
In general chemical reactions (Which is what is happening as juice steeps) double in rate for every ten degrees increase in temperature. Too high a temperature and unwanted reactions may start, too low and the desired reactions will take way longer.
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Deleted
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Post by Deleted on Nov 25, 2014 13:32:03 GMT
So I'm better off using the kitchen cupboard next to my boiler then.....
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brummiematt
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Post by brummiematt on Nov 25, 2014 18:09:07 GMT
Thank you guys and gals, i will move them right away to a more cosy place, again thank you
BM
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Deleted
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Post by Deleted on Nov 25, 2014 19:50:41 GMT
I prefer low and slow for most things Think of food, low and slow in a smoker produces fabulous flavour. Sourdough bread, in fact any bread, develops a much more complex flavour if proved at a low temp for an extended period. So slowing down the process has advantages imo. I've built up a stock I rotate and stash my new arivals away in my coolest cupboard and forget about them for at least a month. Probably makes a ha'porth of difference but you gotta follow your ideals
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