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I saw the post. Thank you for that. These factors are different in that you aren't adding oxygen, but removing CO2 and removing possible biological competition. I should set this experiment up and post it on HBT. Maybe in the next month or so...

I guess I hit the wrong reply button but I find this fascinating. It would be interesting to know if acetobactor actually behaves better under those conditions. It would be interesting to set up a controlled experiment to see if pasturization and decarbonation have any effect on finishing times.

Great thread! I'm thinking about making my own vinegar as well. Thank you very much for this. As far as production is concerned, I have a couple of questions: 1. Is there any benefit to pasteurizing the beer, killing any yeast, before adding the mother? 2. Would driving off CO2 from the...

I'll pass. lol

Thanks for the information. I guess mastication is a historic part of brewing in all its varieties.

I know that a species of Aspergillus that is not considered harmful to humans is involved. It's also used in soy sauce. At the risk of this thread going off topic, if I missed something please let me know.

I have seen those documentaries where that drink is made by African tribes chewing a root and spitting. It made my stomach turn then and still does. If saliva is a source of amylase, then I can begin to see some logic in it, but only in medival or pre-industrialized society where amylase has not...

This seems like a much more efficient option as the water will guard against any wild temperature swings. This also assumes the heat dissipation doesn't outpace the heater.

Short version: I've done it, and it can be done but it requires some experimentation and monitoring to get it right. Long version: I used to use a Walmart heating pad plugged to a Hydrofarm MTPRTC digital thermostat* with the temperature probe between the wall of the fermenter and the...

Hi! Looong-time lurker here, first time poster. I even decided to support HBT because I find this forum extremely useful for all things brew. So, I'm on my 6ish brew (I started with all-grain brewing) and I currently have a Belgian Strong Blonde in the primary. I say 6ish because I've lost...