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Instead of controlling the fluid below, I control it above using one above the grain bed. If you go back a few pages I added photos of the equipment I added to the system. Once you know the volume it takes to keep the element submerged you work backwards from there. kgs of grain, absorption...

Looks like broken up pellicle, but the depth of the material below the surface could plausibly be mold. I would say you are good as long as your sanitation practices are solid. Are you familiar with different brett pellicles? It should usually almost shatter with the change in surface tension...

If you are using separatory funnels then it sounds like you are committed to lab glassware. Are you autoclaving this glass? How are you sterilizing? I use flasks for yeast so i can bake them in the oven for an hour to kill off anything inside. If you are trying to get the best numbers for...

Because this is partly an ecological examination of ambient yeast, it makes sense to get all sequencing done to begin a database for future collections. qPCR is easy enough to do since I have the equipment anyway, and the primers can tease out a handful of hybrids of sacch that might help when...

I am at Central Washington University, the goal of the project is develop the skills and method for selection of ambient yeast. The data will be an ecological canvasing of yeast in central Washington's natural biomes, orchards, hop fields, vineyards, and towns. Mostly the data is focused on four...

I have had the pleasure of learning and researching briefly at a brewing institute in Bavaria. While there, I met brewers from around the country as well and I made a point of asking when appropriate about gases and salts. Lactic acid can be from acidulated malt (malt-derived) or from a lactic...

As far as I know, we are kind of stuck in this regard as homebrewers. Unless we have a way of quantifying the gas introduced to the system we can't get much in terms of numbers. Accurate devices are very expensive and require a lot of maintenance. Every brewery I've been around enough to know...

Congratulations on the new vessel! Some others will no doubt add more than what I can offer but I'll share what I know. There is a schedule to pressure additions that affect flavor and CO2 content. You can either: Yield most of your CO2 through the fermentation and then "top off" with a CO2...

That's a neat design for the for CO2 harvesting. It sounds like you have much of the area covered. I am able to attach CO2 to a bottle through a port at the top of the fermenter. I turn it on and push while I lift the lid for dry hopping too and let it run for a while. Depending on your tank...

The local homebrew shop will likely be able to order them for you as they did for me. I bought three and have used them a bunch. I have mainly been using flower rather than pellet and I generally add about 500g (a bit over a pound) of late and whirlpool additions. I don't see why you couldn't...

If it helps for me to chime in here, some of us use rigged systems to recirculate through a steel tube from the racking port into the top. One person here came up with the use of a steel racking arm and a compression fitting fitting to Tri-clover to keep everything sealed. I opted to have a...

Sounds good to save it. They last longer if you decant from a chilled culture with settled yeast cake and add distilled/ro water on it and swirl.

If it's Wyeast, 90 days and the product is supposed to be pulled from the shop. White labs vials are the same, but the new packs go 180 days. If you bought that at a shop I would return the package and get a refund, that should've been pulled from inventory 3-4 months ago. But that aside, even...

It's quite possible if you had the acid content tested you may be surprised. It may just be difficult to tease out. 24% ethanol will keep back all bacteria I work with but organisms can live inside the wood.

As mentioned by others, mash temp will determine metabolic rate as well. Belle Saison (Danstar) and WY3711 (a personal favorite) are part of a subspecies/strain called diastaticus. Diastaticus strains are able to metabolize maltotriose and even dextrins. Their danger in the brewing industry as a...

I should have given some references, apologies: http://www.worldbrewingcongress.org/congress/Abstracts/Pages/016.aspx http://www.worldbrewingcongress.org/congress/Abstracts/Pages/018.aspx By now these are surely put out in journals if you run a search on the authors or title. Agreed that...

I've resisted the urge to throw LAB into my vessel since I stopped killing my souring microbes with pasteurization or a quick boil. Plasmids (bacterial genetic material) can survive brewing conditions and be incorporated into new cells. This is the dangerous aspect of brew equipment...

There are a number of good reasons to do make a starter and I'll go through them as an abridged and extended version. -Healthy yeast count -Build necessary resources in the yeast to handle a wort Some yeast in a pack you buy may be dead or at least weakened from its handling or age before you...

Update for safety purposes if other people are planning on hunting for wild yeast in British Columbia, Washington, and Oregon. I found and isolated one culture of Cryptococcus but I don't know the species. This is a pathogen that can be deadly and I was alarmed to find it in a finished media. It...

A solution to this dilemma will be to pull off 500 mL of a starter and add more wort for another step up of the remaining slurry. Pack of yeast into 1L, after a day draw off half into your decanting flask to save yeast (I bake my glassware before use (250-270F) with aluminium foil loosely...