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That’s more about autolayse which is the death of the yeast and the release of off flavors from the dead yeast. That fear is what actually started the whole use of a secondary fermentor in the beginning of homebrewing years ago. You should have no issues leaving the beer on the yeast cake for...

The use of an ice bath is only necessary if ground water temps are higher than your desired pitching temps. I’m lucky that I live in the north and Lake Michigan water is relatively cold year round so it’s not a huge challenge for me. You don’t want to dump hot water back into your ice bath as...

I did the same thing! You’ll be fine. Don’t start your pump until you let the mash rest a bit Make sure your water is at temp before you strike in. It’s easier to raise the temp before you mash in. You will see a lag between your mash temps. Take notes Have fun

The art of brewing is captured in recipe formulation. A mechanically repeatable system is a must for your target market. I’m assuming your targeting pilot systems for smaller brew pubs and start up breweries. Large breweries will just get a 5 bbl system as a pilot system. My hunch is you...

I would top off with boiled water treated with Campden tablets. You’d boil to kill any bugs that may be present. Don’t forget to account for a lower efficiency as your technically brewing a high gravity beer.

If you were cold during the primary phase I think your good to go. The warm Lager isn’t to style but it still allowed some time to age and mature. I’d keg it and drink away. Thanks for your service!

Need more information to speculate on your batch. The sugar may have something to do with your low FG. An infection won’t get it that low that fast in my opinion.

The turbid mash isn’t that complicated. I’ve done the one in the American Sours book several times now. If you have a small pot you can just add your qt to that pot and heat it on the stove. If you can recirculate/ramp temps it’s really easy.

Your reading the right stuff and your on the right track. If you choose a blend with pedio you need to plan for a longer secondary fermentation because it may succumb to ropiness which takes time to work itself out. It may not get it but usually they hit a window that just tastes like sh&t...

Bar keepers friend will pull that etching off relatively fast. I would use it on anything etched.

It’s only risky if you don’t break them down for cleaning and sanitizing. I wouldn’t assume a cip process is sufficient to clean a ball valve threaded or not. All valves, gaskets clamps and hoses should be cleaned and sanitized. Gaskets and hoses should be replaced as needed.

No threads, butterfly valves.

Huge difference between the cleanliness between the hot and cold side. Hot side needs to be clean. Cold side needs to be cleaned and sanitized. I run PBW after every brew day in the hot side. The cold side gets a hot PBW wash, a hot rinse at the same temp as the wash and then a...

Clear beers matter to me with regard to style but I don’t get crazy about clarity. I don’t filter. I did it years ago and gave it away after I tasted the beers and noticed how much flavor and aroma were stripped out by the filter. I definitely wouldn’t add gelatin and send it to my keg. I...

Ahhh but the last glass or two is always the best beer isn’t it? :)

You have the ability to let the beer clear in your fermentor. That requires only patience. You can also rack off clear beer with a bit of patience. ( I’m assuming your using carboys or buckets) You can use moss or whirflock in the kettle, fine with gelatin, cold crash, filter, use the float...

I’ll ask my LHBS to save a shipping box from a yeast shipment. That’s probably the best way to ship it. I wish I had a few of the old white labs screw top containers still.

PM me your contact info. I’ll look into the best method to ship it safely. We brewed it two years ago. They main source of bugs came from Omega yeast in Chicago and a pitch from my buddy Karl who wrote the barrel aging article that was on the cover of Zymergy last year.

I can’t imagine they want to ship in that condition. That’s pretty bad. The external scratches won’t impact anything but the interior stuff is just plain bad business. I’d be amazed if they don’t ship you a new one with some swag to boot. I would begin the conversation by asking for a...

Dirty dozen has 12 strains of brett plus the the good buddy pitch. It will have plenty to sour. It’s a good time to buy ecy as well. They (ECY)don’t like to ship it in the warm months. Where do you live. We have several cultures including a two year old lambic that’s been sitting in a...