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Yes it's what I use. But I've also test my ph as well for good measure.

So its just an assumption then

I don't think they do that's why I'm concerned I have hordnal kviek blend and It doesn't look like that

I'm thinking maybe the chocolate looking stuff is some sort of medium or nutrient to keep the yeast alive is this a thing. If not then I'm absolutely dumbfounded

I did the whole starsan thing but the chocolate looking stuff is what put up red flags for me. I took a sniff of the yeast and it even smelled of chocolate

How do you know where your landing without a ph meter

I soured my wort without pre acidifying just do a short boil. And be diligent with your cleaning

You can't introduce too much lactobacillus. So don't worry about it

It's on the feed first thing I see is I can't believe they killed if nick lol

All I can say is not everyone is up to date thanks for the spoilers

And I believe if your using ro water your sparge additions can be added to your kettle instead. Exceptions would be chalk baking soda

Sorry for the repeat answer

Chalk is not recommended because it doesn't dissolve completely that's why you have a chalky film

Have you tried throwing them in the boil kettle in Muslin bags preboil

So I've recently purchased at bottle of anchorman ale yeast from escarpment laboratories, from my lhbs. When I got home the bottle was leaking it felt kinda swollen and looked like it was bubbling. So I'm not sure if this happened because of the change in temp from being stored in a fridge and...

Like the setup

With your I'd of tubing and length I would definitely try reducing your flow.

Should have left it alone it probably would have turned into a happy accident

I'd say you had some wild yeast in the cubes. Which formed a pellicle because of oxygen exposure. The bubbles your seeing was trapped co2. But putting metabisulfite in there you've killed every thing in there hope your fermentation was complete

Controlling a consistent temp in your hlt should give you a consistent temp in your mash tun