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Any opinion on WLP 820? They've got it at my LHBS Think this one is the same origin as 2206 and this is in the description "The first generation of this strain can be slow, so we encourage using a larger initial culture or scheduling longer fermentation and conditioning times."...

I may have jinxed myself on this one, LOL My wyeast 2206 starter hasn't shown any signs of activity 12 hours after making the starter (been at room temp in the 70s) First time using this yeast, but all my other starters are usually fully replicated between 12 & 18 hours Bunk pack or just...

I tend to stick to iodophor for my primary fermentations (I've had really old bottes, 5+ years), but don't think that stuff goes bad as easily. Its also a bit more powerful at killing than acid based sanitizers, plus I don't have to worry about it corroding / leaching plastic parts on my...

I'm not totally pooping in dry yeast btw. There's many advantages to it especially larger cell count & longer shelf life, you can skip the extra work of a starter too. Homebrewers should pick whatever is best suited for their process and goals in the hobby. Dry yeast can make amazing beer...

I'm using beersmith yeast calculator for proper target cells. I usually do err on the side of pitching more than less. 2 liters for most ales or 3 liters for lagers (depending on gravity). If I'm making a Belgian or Heffe where I want to be less generous with pitch rate, I'll do a smaller...

I use liquid yeast with starter on all my beers nowadays I find lag time too long with dry yeast With active liquid starters I'm bubbling within 4 hours max

Ahhh interesting, so the calcium levels have an impact on how phosphoric acid reacts. That makes things more complicated

In Bru'n Water the volume of 85% phosphoric acid suggested for adjustments to lower PH seems only 75% less in volume (to that of a dose 88% lactic) Am I misunderstanding that phosphoric at similar concentration has significantly more potent effect on PH adjustment than lactic? For example, in...

So essentially no more dangerous than lactic acid at similar concentrations, right?

Are the handling precautions for 85% Phosphoric Acid similar to 88% Lactic Acid? Is phosphoric acid anymore dangerous than lactic acid if it were to get on your skin?

Very informative spreadsheet Doug! Thanks for putting this together. Assuming this is spreadsheet suitable for approximations at mash temperatures? I'm using this to analyze the potential for O2 ingress on a recirculation mash. Based on the numbers I plugged in it doesn't look like a whole...

Yeah that's what I figured! But hey maybe it would still work with a little shaky shaky. Adding biofine to carbonated beer seems like a pain, but doable I guess if I depressurize

Badass!

My current general practice is to dose all my kegs with priming sugar to naturally carbonate. If I were to add the biofine at the same time as the priming sugar would the beer still carbonate? (I could even shake up the keg now and again to ensure things stay in suspension) My thinking is it...

Think you're overly concerned Just disconnect them & make sure no leaks before you leave

I always leave my kegs disconnected unless I'm serving with never any issues. In fact, I prefer to keep my kegs disconnected between serving to reduce micro oxidation. However, all my kegs are new and not used I gave up on used kegs as I found them too unreliable, not to mention the outsides...

because morning wood

I've been using kettle volume (as mash volume) and it's been working well, but I'm generally targeting a pretty liberal range of 5.05 to 5.15, so I target 5.15 (top of the range) and if I overshoot a bit its been working out to hit close enough to a 5.1 target

You want to use mash volume and fake mash volume to be your kettle volume at the time of the adjustment then look at the additions it tells you to add

Bru'n Water works if you just use the mash volume Basically hack it by setting your kettle volume to the mash volume then adjust the phosphoric acid amount until you show current PH Then adjust the lactic acid amount to target PH and you will know approximately how much lactic acid to use