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I had a mishap ridden brew day last month trying to make my first kettle sour. I read the wrong number on per-souring the wort and over shot it so to bring it back up a little, I had to use baking soda. Then was stressing about whether that will inhibit the yeast. Then, because I don't have a...

I think it's a pretty cool way to put together a recipe. Lot's of information and numbers, which I love. It would be cool if you had a follow up episode where you actually brewed it and tried it, or collaborate with someone willing to brew it and try it together. Otherwise I plan on checking out...

I'd personally go for a 15 gallon kettle. I brewed 5 gallon batches with a 10 gallon pot for a long time and I always had to baby the boil when it first started to make sure I didn't get a boil over. Finally getting a 15 gallon pot made everything so much easier.

This is how I use the Tilt. I don't assume it's 100% accurate and it usually isn't once I compare the final reading to a hydrometer reading but I use it to at least follow fermentation. Plus I think once hop gunk gets on it from the krausen falling, it tends to throw it off a bit. But I still...

I don't know if there is. I've previously used in an APA which turned out great, currently in a porter, so we'll see. But others have used it in a stout and wheat. Even Omega yeasts suggests trying it in a NEIPA. I honestly think you can use it in just about anything.

I pitched Voss Kveik on Friday and just let the fermenter in the garage. Garage was at least 90+ so beer must have been near 100F. The airlock was bubbling away 3 hours after pitch.

Sounds like lactose in mead shouldn't be totally out of the equation: Lactose in mead?

Yeah that's a good idea to balance them out. And just work in small increments because it's hard to fix if you overshoot with the flavor.

Why not just get a butter rum extract and use that? Because that's all you're really adding for flavor otherwise you're also adding sugar, corn syrup, high fructose corn syrup, and vegetable oil. Plus you always dial in the butter rum flavor to your liking.

When I sanitize the fermenter, I have about 1.5 inches of starsan in there, put the lid on and shake really hard. Lid is covered in sanitizer when I take it off, so it's good enough for me.

What did you pitch? A lot depends on the strain too. Yesterday I pitched Voss Kveik and within 4 hours the airlock was bubbling every few seconds. The Kveik strains are just beasts.

Well without a gravity reading, you don't know if it truly hasn't started. Also if you pitched straight without a starter, no activity after 24 hours isn't always surprising. I would just leave it.

Maybe the battery is dead? That would be the only other thing I could think to try otherwise it may be faulty.

Pretty much any solid addition.

Is the bowl big enough that if it were upside down it could flip over?

Might I suggest something larger than a 5.5 gal kettle. If you're doing BIAB, you're going to mash with the full water amount. If you want to end up with 3 gallons, then add the grain volume, plus the extra water you'll need to account for grain absorption and boil off, you're going to be...

Overthinking. As things settle out, some CO2 can be released. I'd check the gravity and if you get the same readings a couple days apart, it's done.

We need some more information to help. What was the recipe, what were the OG numbers, what were your volumes, ect.

Yeah I felt like it had stout character but was nice and smooth because of the lactose.

What about something like a milk stout? It should be a little sweeter and won't require a long aging period. I've also brewed this recipe and it turned out pretty good. Sweet Stout - Left Hand Milk Stout Clone