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Thanks for taking the time to provide that response. I had to read it a few times to fully digest most of it. How would you add the hops at this point in time? A hop tea? How do you calculate the anticipated IBU?

Do you mind explaining a little more why you believe kettle souring is antiquated, harder, and has more risk of contamination? Still learning here, and your point of view would be very helpful. So, the method I used (At least I thought) provided the most control over the souring process, and...

Interesting @RPh_Guy Why don't you discuss a kettle souring process?

I took a trip to Montreal a few months back. I enjoy visiting local breweries when I travel, taking (or buying, depending on the brewery) a sticker or coaster, turning it into a magnet for my beer fridge. I stopped in at Bistro Brasserie Les Soeurs Grises in Montreal. Great food and beer, but...

After I let the beer sit, chill and carbonate, it's clearly infected. Horrible off flavors, so I dumped it. Oh well. I'll try again once I can get my hands back on a lacto culture.

That makes sense. Thanks. I've always cleaned carboys and kegs thoroughly between batches in the event there was a potential infection that wasn't apparent, but haven't routinely cleaned beer lines between batches (typically only after a few months, or when the lines appear a little worse for...

I use BLC. Just cleaned out the lines, actually. In light of the fact that the lines could get infected, would I be better off bottling it? Keeping it refrigerated after bottling, of course.

Thanks @RPh_Guy Yes it'll be stored cold in a keg. Any issue or concern with it infecting my keg lines?

I've been fortunate that over the past 45 brews, I haven't had anything that was infected (that I knew about at least). I made my first Gose a few weeks ago (kettle soured with cultured lacto from Omega). It kettle soured for about 36 hours, got down to the target pH, boiled to sanitize, and the...

Generally speaking, it depends on (A) the quality of service as well as convenience factor, (B) the inventory, and (C) the knowledge base of the individuals working at the store. I'm willing to pay roughly 5% more for each one (so a maximum of 15% probably). No LHBS has ever been rude to me...

I did my first brew with the new basket. Still some bugs to work out though. First thing I noticed was my BHE dropped. With my bag I was hovering in the mid to low 80% range. This batch I hit 67%. I don't mind the decrease in efficiency, provided I get something that is consistent for me to...

Sadly, the Chapman puts me through the same endless thought spiral. It doesn't have a conical bottom or a sampling port. Would I be willing to pay an extra $75 for the ability to take samples without opening it, over the next 30 years? Hmm. . . . And if I did make that jump, would I be willing...

I've never really been a big fan of buckets. I bought one once, and brewed in it a few times, but don't like the concept. You can't watch the fermentation happen, the lid cracks and ages, the ring fails, the bucket turns colors over time, mini scratches appear from cleanings that make me...

The basket arived today. When they say 4-6 weeks, they mean it. I haven't brewed with it yet, and may not be able to in the next few weeks. So performance may be different than my initial impressions. Overall, the basket needs a very good cleaning before I can use it. Running my hands over a...

Ditto. Many of my orders arrive a day or two after they are expected to, at least as identified by Morebeer during their checkout process (I placed an order on Monday, it said I should get it on Thursday, and it arrived on Friday). Not a big deal to me ordinarily. This time around I was getting...

When I use tap water, it lasts for a month or two. Then the solution breaks down the spray bottle and it won't work anymore. When I use distilled water, it lasts until I run out. Sometimes a few months, sometimes six, sometimes longer. I would bet it would last longer, but it's all used up in...

Carbonated or still?

Thank you for the suggestions. A great deal of information to digest, but I've put it on my "reading list." The Podcasts will be a little bit easier to get through for me though, as I can listen during my daily commute and gym time. But so far, it appears the advice is to make a 1 gallon batch...

Significantly more finds it's way into the beeswax. It's fat soluble, so absorbs most chemicals. It's often referred to as the "kidneys" of the hive. Next is the pollen. Third is the nectar. While I can't say the nectar is pesticide free, it's not too common to have high quantities of pesticides...

I feel like my mead making experience and knowledge is lacking. I made a mead several years ago, and after a long time of aging it ended up like rocket fuel and almost turned me off to making another batch. Some members on this and another forum convinced me to give a JAOM a try, and I'm glad...