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Without knowing what you have, that's an effectively impossible-to-answer question.

Inquiring minds want to know, how did the beer turn out? What was the sensory profile, FG, etc? As for the Bleach concentration, Palmer, first edition, says: and I would personally try an iodine solution before a bleach solution, though as I mentioned, I used heat for my HDPE issue. A...

I just did my first batch of Dupont / WY3726 / WLP565 saison (used 565). Open fermented for first week with a towel over the bucket. temp at 73F, and moved up to 83F 1deg/day. Finished at 1.004, nice character, very mild phenol. Actually finished 1 point dryer than the 3711 / belle / French...

It's about time requirements in my opinion. Even if you could get 100% efficiency from a 5500w element, that's still 40 minutes just to heat 15 gallons of strike water. In reality it's even longer due to inefficiencies and heat loss.

No, the first couple times I thought I had monitored it for long enough (20 minutes+) to ensure that the flow rate was acceptable. It's quite possible that smaller particles, proteins, etc, migrate towards the bottom and gum up the fine mesh at the bottom, resulting in a vacuum-compacted grain...

I was using a brew bag brand. The issue is still there with the sides of the bag sealing against the kettle. You would have to find a bag that could never get as wide as the kettle for this issue to go away, or support the bag in some kind of basket like some systems do.

Yes, the bag would seal against the sides of the kettle and the only path for wort was through the bottom. It would then clog sometimes. Scorched once with no ill effect on an IPA, second time causing a massive boil-over type mess (steam bubbled between side of the bag and the kettle, and a...

http://www.milkthefunk.com/wiki/FAQ MTF is the leading edge of homebrew level (and some pros also) experimental (in the sense of science) sour/brett beer making .

If your store carries Lallemand Abbaye dry yeast, (NOT SafBrew/Fermentis Abbaye), it will get you close to where your Chimay-strain liquid yeast will, in terms of taste. If you weren't specifically targeting that yeast strain, but just wanted a "belgian ale" yeast, Westmalle and Duval are also...

When you say "1cm high bubbles" do you mean a pellicle? ( see photos here: http://www.milkthefunk.com/wiki/Pellicle ) As for acid taste, Lactic (desired in many sour beer styles) would be reminiscent of a non-citrusy lemonade, while Acetic (only the slightest hit is allowed in any style...

Can you tell the difference between acetic and lactic acids? Vinegar is acetic acid, which can only be produced in the presence of oxygen. Lactic acid could indicate a highly hop-tolerant lacto strain (very rare), but you didn't say how long it sat between "good" and "bad". Can you write out...

I have "reclaimed" two HDPE buckets by literally boiling them, but them I'm lucky enough to have a ridiculously large and tall boil kettle. There was a wild yeast which might have been in them, even after a good wash with a Mark's keg washer, plus a starsan soak. (I didn't want to risk ruining...

In theory: plastic and rubber liquid contact surfaces, including keg seals: yes, separate them as mixed-fermentation equipment glass/steel: no, sanitize as normal air/fridge: no, that's going way too far unless you are looking for an excuse to buy another one Depends on what you want to do -- I...

Yes, that looks like a pellicle. There is no way to know if it is brett from a visual: http://www.milkthefunk.com/wiki/Pellicle Since you are kegging, don't worry about it.

That isn't my website, it is Bray Denard's, of "Bray's One Month Mead" / BOMM fame. His username here is "loveofrose"

lower sugar content results in lower alcohol content, lower yeast nutrient needs, and faster aging. Here's a great 6% metheglin (herbal mead) recipe that I've made twice with great results: https://denardbrewing.com/blog/post/Fidnemed/ Also, you can make mead fast if you properly control the...

I am not sure, and don't have the means to measure that accurately. The NYBrewSupply guys were very responsive to email though, and could probably tell you right away.

I had a custom stainless one made by NY Brew Supply, based on their 3/8" copper version: http://www.nybrewsupply.com/beer-home-brewing-equipment/wort-chillers/deluxe-counterflow-wort-chiller.html http://www.nybrewsupply.com/beer-home-brewing-equipment/wort-chillers.html They were good to work...

Easy fruity american-style berliner weiss: half wheat, half pils, 1.035 (DME works great here), boil 5 minutes then chill. Add lactic acid to bring pH below 4.5, sour in kettle at room temp (up to 90F) with Goodbelly probiotic shot till it is reminiscent of a mildly tart lemonade. boil with...

I've noticed a little bit of that, but every yeast is going to leave some character for a while. This is just the best/least/fastest. Start with a 1-gallon batch, follow the recipe exactly, make sure your yeast is as healthy and fresh as possible. For me, any minor character has aged out quite...