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PET plastic has a rate of oxygen permeability that's only slightly lower than glass. It's so low that tests have shown that there is more oxygen exchange from the interface between the bung and the neck of a glass carboy than there is through the wall of a PET carboy...

I attach beer line to a gas QD and run it into sanitizer, with no modifications. I do use Fermcap-S, and I take care not to fill the keg to the top. I've never had krausen get into the line, even when fermenting Weizens.

Apparently, it's cornstarch (browser translation required): https://www.asahibeer.co.jp/customer/post-215.html

The Japanese macro adjunct lagers (Asahi Super Dry, Kirin Lager, Sapporo Black Label) all list "starch" among their ingredients. I'm guessing it's something unfermentable, like maltodextrin. Anybody know?

Congrats on getting a reply. It's always nice to hear about a brewery sharing their recipe. My only thought would be to move the Perle to around 20 minutes. Licher is likely using it for both bitterness and aroma to take advantage of its dual-purpose nature.

Thanks for the quick reply. This is going to be a Landbier (Helles-ish) that I'm going to keg. I'll be pitching 2nd-generation slurry, so I'm guessing it'll be finished fermenting around 4 days. I'll plan to keg around Day 10 or 11 then. Thanks!

Gonna give this a go this weekend. Do you remember how long those batches took?

I have 2 10L corny kegs that work great. I ferment and serve in the same keg. I don't know if you can find them where you are, but 5L shochu bottles (PET) work well, too.

I use ground-up Carafa Special III (it's dehusked) in breads to darken them and add a little flavor. Works pretty well.

A few times when making Weizens, I've mashed the wheat separately, then added some of the spent wheat on granola. It's huskless and has lots of fiber.

Definitely try 11g before you commit to 500g. BTW, it's S-04, not S-O4.

I make a very simple sous vide queso fresco with 1 liter of milk, 1/2 tsp of salt, and tbsp (60ml) of white vinegar. I'd also like to try making mascarpone with the same method. I don't notice any off-flavors using that much vinegar, but I wonder if using lactic acid instead would make any...

FWIW, I'm a fan of Mauribrew Weiss.

My last few Verdant brews (APAs and Ambers, with various grain bill adjustments) had attenuations of 74%, (10/22, dry), 78% (6/22, repitch w/starter), 73% (4/22 repitch w/starter), 77% (3/22, repitch w/starter), and 74% (2/22, dry). Having dug all that up, I realize that it's probably not...

Lallemand recommends a pitch rate of 50-100g/hL, which is 0.5-1.0g/L. That would be 10-20g for a 20L batch. There are 11g in your packet. https://www.lallemandbrewing.com/wp-content/uploads/2020/06/TDS_LPS_BREWINGYEAST_VERDANT_ENG_8.5x11.pdf You'll be fine. If you're really concerned...

If it were me, I'd just pitch the one packet. I use 1 packet of Verdant for 18L of 1.056/5.6% APA at 21C, and it works fine.

What's your batch size and strength? There's a good chance that one packet will be enough.

I tried the standard Sorachi 1984 a few years ago, and was surprised by the dill aroma. I didn't care for it at all, but I saw this Sorachi 1984 Double in the supermarket yesterday and decided to give it a try, y'know, for the sake of research. The "Double" in the name apparently refers to an...

Two packs would be plenty. Here's a nice article about Voss, flavors and temps: Voss kveik optimum fermentation temperature

I've spent about half my life in Japan, and I'm guessing "Japanese rice lagers" are most associated with Japan, at least by homebrewers, even though almost all of them contain malt, rice, corn, starch, and no Sorachi Ace hops. I'm also able to describe a beer I don't care for without using the...