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You were correct the database.sqlite file is in the location (on windows 7) but the merge operation still doesn't work. Nothing happens and there are no error messages. I'll just wait for 2.0.2 to come out, unless there is something I'm doing wrong. Thanks for your help!

I just downloaded 2.0.1 and am trying to merge my database from v2.0.0. I am selecting the default_db.sqlite file from the old version's data folder. When I do so, nothing happens, literally nothing. Am I selecting the correct file to merge or will I have to export each recipe individually...

Wort becomes infected by dust-borne bacteria, not from the "air". The reason plugs work is because they prevent dust from falling in your starter. Stop the dust, prevent infections. Look up Pasteur's sterilized broth experiment.

Drop it to 50F once fermentation is complete. Doing so will drop out most of the yeast.

Cheap bulk grain prices for AG brewers. I drive two hours to buy bulk grain b/c the local place is so expensive.

From Kai "On occasions brewers hear of a German rule of thumb that the pitching and fermentation temperature of a Weissbier should add up to 30. This is a rule that existed but it has been misinterpreted. The reference, which I found for this rule, refereed to the pitching temperature and the...

Let's say I don't want to fine my beers? What to do then? FWIW, I've used gelatin after primary and still had chill haze. I'm not sure of it's effectiveness vs IM. No one's going to bite on the protein rests??

Won't a protein rest help with chill haze? Though I'm unsure of the appropriate time and temperature to accomplish this. Even though cold storage works, it's rather impractical to store cases of beer in a fridge for months at a time.

mr.malty.com has a pitch rate caculator that will estimate your starter size. YOu could always repitch slurry from your finished batches as well.

Crank 'er down some more. It looks like there is A LOT of uncrushed grain. If you are worried about shredding the husks you should condition the malt. Just spray it lightly with water right before you mill. Don't use too much as it will make it hard to mill.

023. Tastes great, drops super clear. Always use a blow-off tube, it happens every time to me.

Hope it's enjoyable. let us know what you learn from the side by side.

My bad. It's apparantly a pH ~3.

My kolsch usually has an OG of 1.055. I use .5lbs of either munich or vienna and enough pilsner malt to get my OG. FG is usally around 1.010. You may also consider the use of acid malt to lower your mash pH. Amounts will vary depending on your water profile. Gelatin will be an immense...

Since starsan isn't effective at pH > 2 it makes sense. I've never had any problem using starsan. Though I do slightly overpitch if I acid wash a slurry; just in case viability was reduced.

As others, I'm sure it's Vienna. I doubt most German examples use wheat malt. I've used a dab a munich malt and really enjoyed it.

Here you go. I use starsan.

AL oxidizes the moment it's exposed to air. Boiling just attracts minerals in the water.

No need to rack. Leave it in the primary for at least 3 weeks or until the beer turns bright. THen bottle.

Envision a chimney around your kettle and part of the burner. It will direct all the heat up and around the kettle. I just used some cheap roof flashing that was $8 a roll. It paid for itself after 2-3 beers.