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Here is a link to anyone who wants to see for themself how gases mix.

I would go ahead and use it. It will make a slightly different beer but it’s possible that you would not notice the difference or that you will like the beer more.

I dont really know what "omega labs sour liquid yeast" contains but your steps seems fine. The only thing is that there is no need to boil it for 30 min before the souring. I usually bring it to boil and then start cooling but even that is too much. Pasturize it would be enough and one could...

In the article they talk about steeping for 24 hours or so. I think I read somewhere that to avoid the growing of unwanted organisms and spoiling the steeping should be done at refrigerating temperature. The "Hot Mash" could be interesting but perhaps extracting tannings could be an issue? I...

For several reasons I have been interested in doing a non-alcoholic (or at least very low alcohol) beer. Most of what I've read has been very secret or required very expensive equipment. I have not seen much written about it here so I figured I’d start a thread, share my experience and see if...

With those numbers you either have a calculation problem or a contamination I'm afraid.

Yes, it happens sometimes. Just let it be and it will sort itself out probably. You could gently wiggle the fermenter a bit, it sometimes help.

I had a few older ones that did the same thing. What I did was clean and scrub them good, let them dry and then sprayed them with a transparent spray from a spraycan (sorry, I dont know the english word for it). It has worked perfectly.

How did it turn out @cactusgarrett?

From what you describe, I don't think there is a problem. But it is hard to say without a picture. I would just leave it alone. Don't open the fermenter more that you have to, you will introduce oxygen every time you do.

This is exactly what I have been doing for a bit over a year. Works great!

BIAB is all grain, what can/can't you do?

My only suggestion would be not to use a secondary. You only risk oxidation and contaminaton and gain basically nothing. Most people (not all ofcourse) would only use seconday fermentation if fruits or similar would be added after primary fermentation.

Like many other things in (home)brewing there is not one correct way. I'm sure that the responses here will be diffrent aswell. You will probably get answers that range from 2 to 7 days. You will also get opinions that you should do it cold, warm or that it doesn't matter. My answer? Try it...

Agree. Extract batches are usually right on the money for OG.

If it is steeping grains, yes. If it is regular grains, they need to be mashed. No, the water volume does not matter much and you dont need to add any extract.

The instructions are if you have grains to mash and not grains to steep. What kind of grains comes with the kit?

I havef made a kettle sour that I after primary fermentation wants to add home grown peaches too. Does anyone have any input on: * How much to use? * Should I pasteurise them? If so, how? Regards Stefan

It looks like about 1.011 to me. There is nothing unnormal with a gravity like that on a finished beer. If it has not moved, go ahead and bottle it. It is done fermenting no matter if the hydrometer says it should be at or below 1.010. Also, you shouldn't open your fermenter and take a reading...

I don't think you will notice at all.