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Yup. check single liquid connection on everything before every session, no matter how simple or complex your setup is!

I have used both Mango and Jalapeno from Silver Cloud Estates, in a centenial blond base recipe, and in IPAs. https://www.apexflavors.com/Beverage-Industry/Spirits/Tropical~862/mango-extract-flavor-flavoring-natural-beer-wine-spirits~871...

Resurrecting this thread, as I went and found a bunch of formulas and put them into a spreadsheet. Please comment if there appear to be any calculation errors. You can make your own copy if you want to play use it or tweak it. Carb(g) and Calorie Calculator for homebrewing...

Neat! Glad someone local picked up the slack when fermentasaurus distributers couldn't keep that piece in stock in the USA. Last year, I watched for months to catch one. Price is essentially the same too.

You'll end up with a reddish kettle sour, not a Flanders Red Ale. You might enjoy it, but it will not be the same thing. Go for it, and learn the difference! Note that you will only be getting any character from the lacto and sach, not brett or pedio, unless you plan to age it long-term. And...

Taste a few concentrations: 5%, 7, 10. See what works best with the specific beer and wine.

see "grapes" under this section for lots of links: http://www.milkthefunk.com/wiki/Soured_Fruit_Beer#Specific_notes_on_select_fruit_varieties

The lid, or a cloth. Kombucha culture needs oxygen to create acetate from ethanol.

Yes, BE-256 is fairly 'boring', which may be what this guy wants. I had almost forgotten about it as I stopped using it after an 8-way split experiment, and the manufacturer renamed/rebranded it. Lallemand Danstar Abbaye is similar to Chimay (wlp500) but a little better IMO, though still a very...

Vodka if you want nothing but the tinctured substance to come through. You could certainly use a barrel aged or flavored spirit if you want that character to come through in the final product. There's a reason barrel aged beers are popular, they take on some of the previous barrel occupant's...

Yup, that's exactly what I suggested above ;) Nice to hear others agree, I like the strain.

Yes. It works well.

A good meadmaker in my club is using 2056 (available in 500g packs) now. I can't disagree with his results. I've started using it in some of my stuff (mead, wine) also.

No. The squeezing-is-bad thing is a myth. It's made of grain. It should smell like grain. Have you done a sensory panel to identify specifically what aroma you may be detecting?

That's the Westmalle strain (WLP version is 530). It is consistently the crowd favorite in comparisons vs any other trappist strain.

The biermuncher centennial blonde would do well. or a 25IBU all-2row lager with a very small american noble dryhop charge. My personal "almost always on tap" has become a 3.5% Gose due to the high flavor to ABV ratio: - 5.5 gal 1.035 light wort (pilsen, wheat, 2row, NEIPA wort, whatever), no...

WY 1388 (Duval strain) is probably the most subtle of the appropriate strains. It's what I'd recommend to you. I've tested them all side-by-side. I've tested using US05 in a split of a dubbel, and it ended up too sweet due to having essentially no yeast expression at all to balance the dark...

That's kind of an urban myth, well disproved by common BIAB brewing procedures. Tannin extraction is purely a function of temperature and pH (and pH buffering), not physical disturbances.

This is an example of why: https://www.stonebrewing.com/beer/special-releases/stone-xocoveza#ageGatePassed

http://brulosophy.com/2016/04/11/sparge-temperature-pt-1-standard-vs-cool-exbeeriment-results/ "Left: cool sparge 1.051 | Right: standard sparge 1.053" I guess that experiment was with a traditional mash tun, not a BIAB. I've had fine results doing it for my eBIAB setup, though.