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Thanks. Will be trying this.

Hello Martin: I ran across this post while looking for how to acidify wort prior to the boil. I like the idea of being conservative in acid additions BUT I am not clear on where to input mashing volume to calculate kettle acid addition. Any help would be appreciated.

Need some help in setting up basement for electric brewing. As ventilation is important I am trying to figure best/cheapest way to vent moisture. I am using 10 gallon 5500 watt Blichmann HLT and Boil Kettle (one or the other at any one time) and calculated i need minimum 315 CFM. The vents...

I'm in. Love their equipment.

Thank you for this series. I am teaching brewing in my microbiology lab course (we do 6 single hops per lab section with an APA recipe. Anything I can do to shorten the process is great. Wondering if I can use our autoclave (basically a computer controlled big pressure cooker) to make hop...

Sign me up. The 7 gallon fermenter is great! In for stainless steel.

I am in on this. Thanks.

Thanks to all. Used WLP 500 strain. We shall see.

Some images from BBA/EBY Brett Experiment: 1/2 gallon fermenters, tasting and bottling the 20 Bretts. Followed recipe as statedper experiment. Did tasting with 4 friends but my bad, have not yet posted results (darn day job). We are 5 weeks post bottling and think of doing round 2 soon...

As promised, here are microscopic images of the 20 Bretts in a PDF document.

I have images of all twenty strains stained with a blue fungal stain. My students also ran PCR (polymerase chain reaction) to ID strains as Brett or Sacc. and two of the strains had double bands (might be two critters). I run a microbiology lab here and turns our students are really interested...

Looking for a Fruity Belgian yeast to use in a 98% pilsner malt recipe. Suggestions?

I did not really have any blowoff with these 1/2 gallon bottles. The airlocks worked fine with no fouling. I did store the 200 ml starters in the frig night before (as to add just yeast slurries) and Bretts do not like the cold drop (I found out later), so maybe they just all went slow and built...

All 20 cultures at 4 weeks or so. Few on the left still going. Rest are settling out.

Brewguyver: Differences in fermentation looks familiar. I now have all 20 going although they started at quite different times. Last two just started producing gas last weekend, 3 weeks after pitching. About 10 have stopped producing gas and yeast are settling. Wondering if I should rack...

@Sam One of my students used a haemocytometer at 400x to count yeast. She did not notice bacteria in any samples but we will check Monday with phase contrast microscope. Also did not taste but smelled the 15 ml cultures. Maybe sour was poor choice of words....funky is probably better...

Off to a slow start (my bad, I cold crashed the 200 ml starter to get just a slurry and Bretts did not like it) but by day 4 after pitching all but EBY 008, 011, and 013 are bubbling away. will likely redo those 3 soonest.

Pitched Saturday night so 96 hours now. had a bunch more start around 72 hours post-pitch. Now looks like 6-8 have no activity (bubbles). will post the list soonest.

berebrando: I did 20 ml cultures from the original micro tubes I got from Sam. About week or so at room temperature them used 15ml of that to the 200 ml flasks (shown in my post) which grew shaking slowly for about 10 days (good growth in all) and then I cold crashed overnight (18 hours ?)...

water in the airlock.....