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Yeah that can knock down a lot of carbonation. I mimic nitro by aggressively pouring the first half pint of stout. I'd set it to 12-15psi, release the extra pressure in the keg, and try gently pouring a beer to see how the carbonation is. Also of note that the first ~4-6oz (depending on line...

Why mash hop if you're using A28?

I haven't found it to be bad... just doesn't live up to previous years. Also Hype Hops seem to have the most variation lot-to-lot, so what you get might be perfectly great.

A good example that a significant population can certainly survive freezing! And I believe wild stuff is more likely to survive. They do make it through the winter out in the wild after all...

A big reason to do this is that it breaks down plant cell walls and such making extraction from the fruit much better. It'll definitely knock down the viability of the microbes present, but nothing compared to chemical or heat sanitizing.

I'm wrong. Phenolics just aren't often how the yeast is described. I see TYB mentions some spice now.

What temperature are you at? At 38F that would be like 4.3 volumes... which seems like more than enough to me! Any chance your gauge is borked? How fast in the beer flowing from the tap? Should be pretty darn fast if its actually at 30psi.

Great looking beer! No worries on not doing the mash baking as it appears you've seen from the Jovaru blog post. Several styles of Lithuanian beer exist! Keptinis doesn't use that saison-ish style of yeast it seems anyway. They seem to be using english yeasts for the most part, though lars did...

Good luck and cheers!

I can't think of a chart per say, but its pretty easy to tell. If the yeast is known for its phenolics, its POF+, almost every other strain is POF- as thats what's been selected for over time. So its breaks down to pretty much every English, Lager, American, Kveik, and most German ale yeasts...

Hey congrats on the brewery @couchsending! I've been working on putting together a ~2bbl plan to run on the side (it would work well alongside my normal hours), but the right space at the right price hasn't really materialized. At least not enough for me to take the leap.

100%

I don’t own one so I don’t have any experience, but from what I’ve heard people are mostly using them to determine that it’s either going or done, then still taking a hydrometer reading at the end.

You could get a ~$20 seed starting or reptile cage heating mat. You'd just have to keep an eye on it without a controller. That said, I don't think you'll have Diacetyl issues at 71, and it'll probably finish out. I also just wouldn't really trust the tilt tbh.

The guy I saw touting this did make sure to insist on adjusting with phosphoric due to its taste-neutrality. That said, I don't think its "sour" taste you'd be worried about. Ales are regularly in the low 4's or even high 3's without being noticeably sour. And yeah I'm sure there's no risk of...

I guess the question would then be, can water hold 2.5 volumes of CO2 at 80F?

Anyone reduce pH to ~4.6 before whirlpool or before primary? Just saw a guy on Reddit insisting its a big improvement to the style and "the big guys are doing it". Something about better oil extraction or something, but I cant find anything. The only thing I've ever seen is reducing pH before...

How we feel about the 2020 crop? I don’t think I used any this year.

100% Though there's a couple cases that I feel are "Porter" specifically. Those being the ones one the brown end of the spectrum, and baltic porters, though honestly the latter is a completely separate style that just happens to share a name due to the migration of styles. The biggest thing...

Its not popular because there’s no hype. I like using cascade quite a bit on the hot side, and sometimes a small amount of the dry hop. I find it balances out the hops that are just str8 fruit.