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Sparkolloid does not fine heat unstable proteins, it can be used in conjunction with benonite as a counterfining agent (like isinglass I mentioned before). Haze in a young wine has little to do with heat stability- sparkolloid can be use to "polish" the wine if you aren't going to filter...

CO2 will probably be the easiest to get set up, although you still need to be careful with any cellulose filter media. The same problem occurs here as the hypothetical vacuum set up- pressure is the constant and flow rate changes. Ideally, flow rate is the constant and pressure changes which is...

Pectin is polymerized sugar, pectinase is a collection of enzymes that break those polymer bonds. Pectin does not cause any potential haziness, one would add pectinsase to fruit in order to increase the availability of sugar for fermentation and to improve filterability. Pectinase enzymes...

Put it in your attic and come back in 4 months for some homemade vinegar. If you don't like the taste now, carbonation ain't gonna help. I'm serious about going for vinegar, could be pretty awesome.

If there isn't sugar in your rehydration water, the yeast will begin to die within 10 minutes. That's why I use cool wort to bring hot water down to 110 F. Even then, I feed those bastards ever 10 minutes to make sure. Personally, I pay very little attention to yeast for homebrew, add it, don't...

Any pH meter that costs less than $300 is a toy. Honestly, everyday use field testers have electrodes that cost $300. That's not lab quality I'm talking about, that's what your lawncare company is carrying around. Ballpark is too strong a word. I thought it would be neat to carry around one of...

You won't make the jump down from 2 micron to 0.5 micron. If you do, you didn't need the 2 in the first place. 1 micron polish is the only way to guarantee 0.5 will work. 0.5 is a good final pore size for your application.

Where is the desire for vacuum pump coming from? Büchner funnels in the lab are one thing, but I've never seen filters designed for vacuum use. If oxidation is the concern, first I would say that dissolved CO2 in lager is self protecting and second that using a vacuum just moves potential...

Looks like flor yeast to me, not lacto (granted lacto and acetobacter go hand in hand with flor), especially when you said it sunk when shaken. IME lacto is a thin film that stay on top. Flor yeast is used to make sherry, created nutty flavors from aldehydes. No fear drinking any of it.

I didn't know there was doubt regarding HSA, the first all grain batch I ever made was naively oversized and it took well over an hour with two immersion chillers to cool 30 gallons of wort (some guy had a huge kettle, we found a giant burner, and used a 50 gallon cooler as a mash tun). We were...

There is also a chance that benonite can induce haziness, unfiltered wines treated with bentonite are often "counter fined" with isinglass. I have no experience with this as any wine I put bento on gets filtered which cleans up any cold haze.

Enough of this theoretical horse shiza, I've got nothing to do tomorrow and a LHBS within walking distance. Propose your hypothesis and let's settle this like (nerdy) men. I'm thinking a single hop, one control, one batch 5% crystal, and one with a dextrin malt. More than 3 brews in a day is an...

In reply to the last couple of posts, prepare for nerd ramble: Bentonite is used to bind heat liable proteins and prevent haziness in white wine. It is used in commercial production because most of our white wines spend less than 9 months on lees and we cannot guarantee the storage conditions...

Bentonite is a bit tricky to rehydrate properly, it won't do its job unless properly treated. This link provides good instruction: https://www.extension.purdue.edu/extmedia/fs/fs-53-w.pdf As for putting it in wine, sure it looks and smells like rock Jello but don't worry, it settles out fine. I...

In some states the attach little tags to the side of the keg so it can be traced back to purchaser. Underage kids get caught, that tag gets ripped off. At that point the keg cannot be returned easily (I never figured out how because the stores wouldn't take them back after the tag was removed)...

I've used the Buon Vino on wine in the past and I would say its comparable to the big boy pad filters we use in the winery with one major difference - it can only run a single pore size at a time. Its been awhile, but I think I only had to use polishing pads on well settled wine. Course filter...

Seriously considering nailing this to a brewery's front door, words to live by. Curious to hear from m00ps the logic behind corn sugar, what some of the results have been. I understand you can use less grain for the same abv thereby reducing body, but despite despising malty beers, I do like...

I can come up with a terrifying down side where the second yeast has a kill factor that shuts down yeast 1 but the nutrients required for cell walls have been depleted so yeast 2 can't finish ferm and you end up stuck. Likelihood... Somewhere between hell freezing over and the KU football having...

1- if you take care and properly acclimate yeast, under pitching shouldn't be a concern. Increased lag phase is the only consequence (admittedly there are some risks to long lags but I think there are benefits as well). 2- I'm not well versed with these yeast strains, but I'm not 100%...

My general brewing philosophy is "screw sanitation." I don't mind getting funk in my "clean" beers and it would enhance a lambic. Your logic seems sound, worst case scenario is that Brett ferments some of your priming sugar... Dekkera is not the most efficient fermentor so if there is no sach...