Recent content by andrewmaixner

Fake profile, then post memes which will get you banned until it happens ;)

I used it once. Definitely left more "chimay-ish" flavor, which aged out after a year or 2.

An inline cutoff valve inside (like for a small gas engine fuel feed line, but obviously food grade in this case) combined with a lock on the door / lid, might be a less cool but more elegant solution here also.

Just a note, that was more likely carbon dioxide burn. Same effect as getting soda up your nose.

Thanks! and I see that the source is all here too: GitHub - jksnetwork/brew-boss-step-generator

Yes, I do that literally every time (21gal custom homemade eBIAB). 2row + 20% rye, 20 ibu noble/spicy hopstand, then add 2lbs of D90/D180 or dextrose as fermentation winds down, and I have a dubbel (or quad) + tripple, depending on strength and dark syrups. Another split I often do is run-off...

http://www.milkthefunk.com/wiki/Blending

No. The recipe lists 16 IBU. commercially sold lacto is inhibited at between 1 and 8 IBU. Your easiest bet would be to pitch some propped up bottle dregs from something with know agressive pedio and come back in 3 months, or, do nothing and wait 1 year to taste it again. Roselare is known for...

Don't: set fermentation chamber to 80F with heater plugged in but temperature reducer unplugged, while leaving it fully insulated (figured it was winter and 65F ambient so wouldn't need the refrigerator part powered.) Do: use WLP644/OYL200, so it doesn't really even matter when it hits 90F...

In my experience, Alpha Amylase doesn't do anything in finished / stalled wort. I've tried it several times. Amyloglucosidase will dry it out like magic, but will probably take it too far. I would taste your beer cold and carbed first to see if it's just fine, before deciding to change your...

Looks like it's just a modern, and hopefully higher quality, reboot of Mr. Beer?

It's been soooo long... Does the density of the solution (1.030 wee heavy, vs 1.002 lager) affect the equilibrium diffusion level? I've had some heavy beers that just never seemed to be carbed enough, no matter how long they were left at a regular setting like 45F/12PSI.

Bumping this with a easy link to the google sheet I've been using for years. Make your one copy of it, or download as Excel, to modify values. force carb calculator spreadsheet: https://docs.google.com/spreadsheets/d/1y3tNmGr9JBByQ8vH4g8QwKSfGWr6Le4fpZgpSkDcf24/edit?usp=sharing

any neutralish yeast should be fine. a friend did an excellent wee heavy with german bock lager yeast even.

Brett does not sour. You need pedio and/or hop-tolerant lacto. They can also be found in various commercial sour beer dregs. Another option is direct lactic acid addition (generally frowned on, but an option), or blending with an amount of way-too-sour beer...