Recent content by SiriusStarr

It wasn't the first time I drank the entirety of a bottle/can myself, but the first time I ever remember tasting beer was when my father let me try some of this: It was way too bitter to my young tastebuds and I couldn't imagine why anyone would ever want to drink beer. 🤣

PM'd. (Still available.)

Bah, ****, with my luck it would.

Yeah I've heard some other people saying they're a bit slow to operate, but that's probably nice for dialing in plate chiller flow or whatnot. I'll take it; I'm sure I can slot it into the build somewhere. :D PM your info.

How do you like them? I've been tempted to get some but a little leery of going with proprietary tech, even if it seems like a good design.

The only reason I have this useless bit of knowledge is because people periodically freak out when their sourdough starters develop weird, veiny surfaces. (Starters obviously are all wild yeast, but still tend to be mostly Candida and Saccharomyces sp. [or closely-related], so they can do weird...

That colony morphology isn't really specific to C. albicans but is just generally pseduohyphal yeast-looking. S. cerevisiae (i.e. brewer's yeast) makes basically identical colonies under some growth conditions (pictures from Granek JA, Magwene PM (2010) Environmental and Genetic Determinants of...

DMS might be problematic with light grains and no boil though...

A mashout at 170 F should be sufficient to sanitize the sweet wort, since that's pasteurization temps (e.g. HTST is ish 165 F for 30 seconds), if all of the sweet wort actually gets to that temperature.

You had me at bird...

In?

I'm going to go with..."non-trivial."

one time (Har, har, har.)

For what it's worth, I aerated (oxygenated, technically) my 100% Brett cyser and it was delicious without any vinegary notes. The caveat obviously being that it was a cyser, so YMMV with a beer.

For a simple Cascade Pale Ale, I actually really like Caravienne used sparingly. I personally think it's much less "crystal"-y tasting than crystal malts proper (yes I know they're similar things).