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I'm not trying to convert him, I could care less what he does with his beers.

Just found a passage in Yeast that talks about it (pg. 156), but does not go in that great of detail.

Anyone have some links to any published info for not using secondaries on the homebrew scale? I am trying to put an argument to rest with a stubborn friend.

I agree, I was just answering why most brewers/home brewers don't do large late additions when brewing wild beer. Also, over the long aging process, you won't be left with much hop flavor and aromatics anyways.

You don't need to but a lot of people add some fresh yeast at bottling to ensure their beer gets carbonated and quickly. You can pitch some rehydrated safale or wine yeast, or what ever kind of yeast you want really.

Aerate as normal since you want the sacch to do its normal thing before the bugs take over.

Hop flavor and aroma isn't a component of most traditional sour beers. Also, you need the long boil for the antibacterial constituents of hops to take affect.

Plate on my freezer says 115 volts, 60 cycles, 4.7 amps

Aren't there any issues with "pre-souring" with lacto as far as the pH of the wort is concerned? Can't the lacto drop the pH too far to prevent the other organisms from doing their work over the next year? Also, does anyone have a good resource for the classification (taxonomy) of all these...

You should probably blend to taste at the end rather than saying from the beginning that you are going to do half this and half that.

Compressor delay is set to 5 minutes. It may have been from frequent cycling since people were in and out of the keezer more often over the holidays. I did not just put any new kegs in, and if I had I don't think it would make much of a difference because my probe is in a gallon of water in the...

What would cause this? I fixed the situation by powering off for the night, then powering on in the morning. It chilled down to the set temp then turned off. My thought was that it had somehow chilled below my set 5 degree temp differential, then cycled to heat trying to warm the freezer, but...

So I have mine hooked up to my chest freezer and it has been working fine for the past two months. Usually it only runs on the cool cycle until it reaches the set temp (3.9 C). Last night I noticed the freezer was still running while the temperature read 2.0 C, but the read dot was on the...

You probably bottled before you reached final gravity. That or your "test" bottle fermented a little bit more after all that yeast was roused during bottling.

oh yea, www.mainbrew.com

Main brew in Hillsboro, OR has trois. Just ordered a tube and crossing my fingers they don't call me in the morning and tell me it's sold out. Just noticed they have some Nelson pellets, hopefully I can call them early tomorrow and add that to my order before it is packed up.

Use this to calculate how much sugar: http://www.tastybrew.com/calculators/priming.html Or, if you are really ambitious you could go the real ale route.

Assuming your practiced proper sanitation when washing your yeast, no.

The bugs will work pretty slow, so you could potentially get them carbed in a few weeks from the sacch left in there, then store them all in the fridge to avoid explosions.

What was your final gravity? You probably have a few cases of bottle bombs on your hands