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...and one question. Did you put cilantro on for the bake?

Good work Kev. I mean the pies, and that you beat Icebob to the punch, it is pizza night after all.

Cool, got it now, thanks.

So are you using a quick disconnect to evacuate the starsan, and connecting that same disconnect attached to your fermenter?

For those who are filling thru the liquid out posts after liquid purging their kegs, how do you deal with existent O2 in the lines when transferring beer from the FV? That would still seem to be part of the "closed system".

Palmer is cool. Now that Zainasheff guy, he's trouble!

Simple question, should I take any special precautions with wlp 644? Such as change plastic/rubber tubing o-rings etc. Does it create a bio-film? Will a typical PBW starsan suffice?

A sopressata with hot honey and spicy crushed pepper blend, a smoked mozz, smoked ghost salt, and shiitake, and a cali margherita. No f-ups today😊

Icebob don't play!

Unsubscribe.ha ha

Thanks, that should answer that. I guess if pure O2 isn't leading to any mutations or drift, my filtered air sure won't. I'll give it shot for 24hr. One of these days when I brew something I know well and see if there are any noticeable differences.

Thanks, that should answer that. I guess if pure O2 isn't leading to any mutations or drift, my filtered air sure won't. I'll give it shot for 24hr. One of these days when I brew something I know well and see if there are any noticeable differences.

Not to self bump here but... I think this method could help. I am thinking if I decant the nasty staled wort off anyway, the yeast cells could be essentially pre-loaded with O2 for when they are pitched and then will split again?

This is my set up for yeast starters. I generally run the air for an hour or two. Just out curiosity I was wondering what would happen if I were to leave the air on the entire day it is on the stir plate? I know I am unlikely to go above 8ppm of O2 in solution, however would the yeast gorge...

How long are you pre-heating? 5 minutes could never happen on my steel... I think I liked making pizza more before I started thinking about it. You guys have ruined my life. ...cheers.

I have the same. The temp correction should account for any discrepancies. I'm at a loss myself. The difference in pH between your brewing water and the lab report is the only thing I wonder about. Still pH doesn't tell us everything about the buffers in the water. Head scratcher for sure.

Could you possibly have source water variation?

I think that is ideal. My oven is gas powered, with the broiler tray. Not ideal. I've tried cooking down on the tray but it was very inconsistent. So much so that I didn't try to hone in on a better bake.

yup. he's right. 100%. I just thought maybe the amount of effort was a deterrent because you wanted to test at mash temps. I have tested before calibrating and after and have generally found the numbers to be close to identical, + or - .03. Close enough for me, I can't taste the difference, but...

Looks good to me, but I think everyone feels the lure of the Blackstone. I'm trying to figure out how to get Evets to come build me his wfo. Haha... No really.