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Too many comments to quote without losing my mind, so please don't take it as an affront if I repeat what you've said. I second the lager being hard to learn on. There are so many steps to madness that if you aren't firmly grounded in the techniques you need you're going to set yourself up for...

Can you share your recipe? Marzens are my very favorite lager and I am preparing now for my March brew. I do a decoction as well, but following the same technique every time has become, well, a bit boring.

I once used Brewer's Best pear flavor in a perry. It was pretty much meh. It was a waste of $20 if you ask me. I don't work in a commercial brewery, but from what little I have seen about the process, they appear to add the flavor, any actual fruit, and sugar after fermentation and right...

Just to second the notion: You've already invested in it. It doesn't hurt to see what come of it, even if for the sake of curiosity. Having to throw out beer is bad. Having a beer that you love that you can't ever replicate is the worst case scenario. ;)

He said carbonation tablets without being any more specific than that. The ones that I am used to are made of dextrose, which is a sugar. If he was using a non-sugar type, why wait the weeks to see if they've carbed up?

A lot, but natural diffusion wouldn't be your biggest problem here. Falling objects can drag a significant amount of air along with them. But that also depends on your definition of significant. For most brewing purposes and for most people, I would venture that this is an acceptable amount...

If I'm not mistaken, in that experiment the clouds are actually water vapor clouds, just like in the sky. While vapor is technically not a gas, in this case the droplets are so small that they effectively behave like heavy gas "particles.". There is probably a better word for that, but I can't...

Now I see the problem, you think by "temporary" I meant that it doesn't mix for a while and then suddenly it all mixes. That is not what I intended to imply and I apologize for my poor choice of words which I will admit were imprecise due to convenience. What I meant by this is that the...

This goes back to it being a very complicated intersection of fluid dynamics and biology, which is pretty much what this entire thread is. Volcanic eruptions also add into the mix particles which drag gases down along with them. If we can't control a small amount of CO2 in a bottle, I think a...

Now that is a complicated subject. Diffusion rates are dependent on a number of factors including density, kinetic energy, molecular "compatibility" (analog to oil and water), etc. Look, the CO2 once poured from that guy's bottle is probably too diffuse to do what it did to the candle in just...

Why does cold air sink? Because it is more dense. Why does CO2 sink? Because it is more dense.

Pure distilled water, from what I understand since I've never tried it, makes for a pretty lousy solvent so you'll probably be fighting it if you go that route. If you can find a known source spring water or even "drinking water" you'd probably be in decent shape. Even without a known source...

So, colder, therefore more dense than the usual 25% by the molecular mass alone.

Also, this video shows an experiment, which I have personally done with my kids, that clearly demonstrates that the density of the gas matters and they do displace each-other, at least temporarily. The candles are not in an enclosed space, unless you're claiming that the entire room is the size...

If it is simply a sediment filter, it won't change your water chemistry when it comes to brewing. If it has charcoal, it may change certain aspects of your water, but the most important ones won't be affected all that much by it and, regardless, using a filter of any sort creates a movinig...

Did you record your FG? If your yeast haven't consumed the sugar you added, your gravity should be 2-3 points higher. If it is the same as your FG, then either the sugar didn't mix in properly (which is something I struggled with) or it did get fermented out but the CO2 escaped.

What part of "don't do this" wasn't clear? This was a mostly tounge-in-cheek post. Please read my entire post before ripping me a new one. There is also no 100% ever, so let's just dispense of that altogether and agree that we're all just working with different quality crap. Just like...

If your location implies that you're from Knoxville, TN and your water comes from KUB, the standard annual water report pretty much contains all the numbers you need, an they look pretty good for brewing.

Let me make it complicated with my overactive and, let me just get it out, excessively cheap imagination: First, CO2 is about 25% heavier than air so you can actually pour it through the air and displace air in a vessel if you wanted to. Check out YouTube for all of the videos of people...

Mabrungard is the man when it comes to water quality and he's behind the Bru N Water just in case you missed it in his sig block. I use it to plan out all of my brews these days. It has made a huge difference in the flavor outcomes and the mash efficiencies that I get and I can't give Martin...