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I don't think its weird at all - people often act very differently in person than they do in more private settings (even when the private settings are being broadcast, I guess). I'm probably nicer in-person too...

Yeah, cause the enjoyment/lack-thereof of "humour" that is childish, moronic and far too often homophobic/misogynist/etc is clearly something represents reasonable grounds for determining the personalities of individuals who dislike/like it :rolleyes:

I couldn't agree more. Basic Brewing is great - decent length, good content, generally well planned/implemented interviews/etc. I find beersmith's podcast to be a little dry, so while informative I need to listen to it in dribs and draps - other wise it is sleepy town. The brewing radio...

Ester production depends on a few things - too much O2 at pitching time, over pitching, too cool a fermentation temperature, and a lack of free amino nitrogen (usually from using extract) can all limit ester formation. The easiest way to get more esters is to warm the beer a little...

Sorry, missed this when replying. But neither is phenol production. The genes for phenol production will get upregulated as the wort become anoxic, and will be further unrelated as the Brett becomes non-dividing. Meaning phenol production should begin in the fermenter, and get every stronger as...

Arrg, that's embarrassing! I totally mixed up the pathway leading to ethanol in lacto! It splits off way before pyruvate, so all the enzyme names I gave you on the ethanol side are wrong. . None-the-less the concept is the same. Both ethanol & lactate share a substrate, & the various factors...

That isn't exactly correct. Heterofermentative lacto have the biochemical machinery for both ethanol and lactic acid production, but it doesn't mean they'll produce the two in a 1:1 ratio (indeed, under food-fermenting conditions, the ratio is generally 2:1 lactate:ethanol). Rather, the two...

Colohox and I share a similar background, and he beat me to most of the answers. None-the-less... Phenol (funk) production has been heavily studied in the wine industry, in both brett and sacc. The answer to your question is two-fold; firstly, the genes involved in phenol formation are...

This is a myth, and I suspect stems from the poor mead-making methods home brewers used upto the late 1990's. Honey is mostly glucose and fructose, both of which are easily fermented by yeast. Indeed, mead fermentations (100% honey) complete almost as fast as equivalent gravity beer ferments...

I've done a 10-day berliner weiss that was OK at 10 days (kegged, not bottled, obviously). I've also taken the odd chug of fermenting beer, 2-3 days old, but I wouldn't recommend that...much. Bryan

Gelatin shouldn't form floaties, unless, perhaps, if you added it while the beer was still fermenting. Normally the gelatin sinks to the bottom over the course of 3-4 days. Bryan

Other than a bit of yeast taste from the yeast that gets kicked up, there is nothing wrong with it. Bryan

I normally suggest getting a new fermenter, simply because a failed sanitation attempt equals two ruined beers - each at a cost of a replacement fermenter. But, as the others above suggested, it should be possible to clean & sanitize it effectively. Do a vigorous and thorough cleaning, and...

People have been dancing around the answer. The long & short of it is... Flavour and aroma characters from hops are extracted at different rates and are volatile - the net effect being that single flavour/aroma additions often don't produce a beer that reflects the full flavour/aroma palate of...

I'd warn against bottling an incompletely soured beer unless you are absolutely sure your lacto is homofermentive or that you only have pedio in the mix. Heterofermentive laco will produce CO2 as it ferments and could lead to bottle bombs. Bryan

You can also do a multi-step starter to get the yeast numbers you need; this is generally more efficient (in terms of wort used/yeast cells provided) that simply increasing the size of your starter &/or using additional vials of yeast. http://www.yeastcalc.co/ has a good calculator for stepped...

Since you've added the lacto to the fermenter its going to take some time, especially since you need to keep things at yeast temperatures. Raising the temp to the low 20C range (low-to-mid 70's) is your best bet at this time - the lacto will speed up while keeping the yeast at a temp where...

Whoo! For a second there I thought they blocked access at work... Bryan

The colour coding now works fine. Great job!

Man, talk about fast customer service!!! You implemented everything I recommended in a way that works - but for one minor thing. The "Step 1" yeast count colour-coding doesn't work right: (its green, should be red) :mug: Bryan