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I tried this approach for a while, but it never worked out right. I was using a picnic tap with a 5' hose and then running it through a 3' racking cane into the bottom of the growler. The beer was usually about 70 F. I would only get a half-full growler with the rest being foam, and the beer...

Awesome. I am glad I waited for someone braver than myself to trailblaze how to do this. Looks great. I will get to work on my own very soon.:D

Yes! mine looks exactly like that. I will eagerly await your update.

I just bought a new 440BL and there doesn't appear to be any screws holding the lining in the door. Worse yet, the gasket is held into a groove in the one-piece plastic door panel that appears to be glued in. I like to think that neither I nor JusticeAle are idiots, so I think they must have...

Please excuse my stream of consciousness ramblings, I am trying to verbalize my train of thought for my own benefit as well as for anyone else who may be following along... Ok this makes a lot of sense. I was basically oblivious to the role of calcium WRT phosphates. I was aware of the...

I am having a hard time wrapping my head around Burtonizing. From what I understand, "Burtonizing" is loosely defined as the addition of calcium salts (typically gypsum, CaSO4) to balance the calcium hardness and the alkalinity to allow one to brew pale colored beers. I readily admit that I...

Don't all ale yeasts have trouble metabolizing maltotriose? Though I suppose what you're saying is to find a difference between two particular ale yeasts' metabolic profiles to use as one of the scorable phenotypes. Surely growth rate on different carbon sources could be a useful factor in...

Wow that's awesome. Thanks for writing that all up. As one of the people who PM'ed you, I am excited to hear that sporulating these guys is as simple as it is for standard lab strains. I had never looked into it but always assumed it would be quite difficult given the continuous asexual...

Man, from the title of the post I thought he was selling all his equipment or something. Kicking the keg is a good day for me, because it means I have room to brew something new!

Call it whatever you want. I doubt this beer is going to taste like a traditional saison, what with your 1 pound of smoked malt. So yeah, it wouldn't do well in a competition in that category. If you had to fit it into one of the BJCP categories, I imagine it would do best in 22B, Other...

Okay, I admit I oversimplified my answer a bit, mostly due to my vastly overestimating the pKa's of the hydroxyls in hop acids. In retrospect I should have noticed the resonance stabilization onto carbonyl oxygens, which makes them essentially vinylogous carboxylates. So let me try to...

Interestingly enough, hop "acids" are not at first glance actually acids. That is to say, they don't contain any carboxylate groups that would tend to give an organic acid its name. There are ionizable groups in the form of hydroxyls, which can also dissociate a proton (H+ ion) at...

I've been using a converted 10gal Rubbermaid cooler with a stainless steel braid as my MLT for a while now, but I am thinking of switching to a false bottom. The reason for this is I want to be able to also use the cooler as a vessel to hold my fermenter with some ice blocks to try to control...

That would be my guess, yes. Not to say that some compounds in the wort aren't oxidizing, but they must not be the ones that create the 'oxidized beer' flavor.

I would imagine that the yeast would not actively get rid of the majority of oxidized flavor compounds. The problem is that the oxidations are somewhat random--they can occur on any compound at a variety of locations within the molecule. The yeast don't have the specific enzymes or pathways to...

I think there's a fine (but potentially considerable) line between what the OP is suggesting and some of the other quoted methods for boosting. Boosting is done while fermentation is still active, so the yeast are happy to continue dividing using the new sugars as food. What winnph is...

LCMS, now we're talking heavy duty! Of course even if I still worked in a lab that had one, I wouldn't run beer samples through it for fear of the wrath of agitated grad students. I do imagine this is what the really big commercial breweries do for quality control, but the compound profile is...

Would you even know what to look for with chromatography? Besides VDKs (i.e., diacetyl), is there really anything that is consistently mentioned as a specific compound that needs to be cleaned up? Not trying to sound like a jerk, I am genuinely curious. I myself have thought about how having...

Even if you rack off the cake at the end of attenuation, there is still some yeast in suspension (potentially a lot depending on the flocculation properties of the yeast strain). It was my original supposition that it was these yeast cells that were doing all of the cleaning up anyway...

The idea of the stirplate is to keep it on all the time to get maximum aeration. I imagine that this does keep the krausen down purely through mechanical action. A lot of people stop their stirplate after about 24 hours and put it in the fridge overnight to let the yeast settle out. They...