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Could you elaborate on that; or outline the procedure? I'm not a lab tech.

I have been staining with methylene blue and would like to give trypan blue a go. Do I use a 0.4% solution (source?) and is the procedure the same as with methylene? Any other advice would be appreciated.

Yes, any air conditioning or heat pump system can be refilled. I had service valves ($15) installed on my chiller, they will expedite (faster/lower coast) future service. I have a small chiller hooked to a liquid fermentation chamber. About every 3 years, I can tell it takes a little longer for...

OR, just find a decent refrigeration repair shop and have them top off the refrigerant. I found one that really looks forward to the 6 pack of homebrew I bring along; fast/cheap repair.

I'm not sure what the issue is with storing Brett at frig temps? From reading Chad Yakobson's material and an email, he states not to put a Brett starter in the frig. I emailed him recently and asked if that also applied to harvested Brett yeast? I'm sure it will be some time before I hear back...

Since Bret is a hardy lot, I will see how they fair at cellar (60 F) temp? Thanks

Thanks for the link, I was sure others have been down this path. I brew in my garage, so flame rectification is a must. As home owner's for insurance, I have a family member in that racket. She has seen my operation and said no insurance company would ever cover anything due to a home-built...

Thanks for the info wncbrewer, i obviously don't have a hvac background. I wasn't aware the prepurge (makes sense now) is managed by the module; I thought the control board took care of that. Is their a module available which only handles the ignition, gas valve and flame rectification? That is...

Hmm, I emailed Chad Y. yesterday, bu he is a very busy man. For now, I plan on harvesting the Bret L. and then storing it at 60 F until I hear otherwise. Feeding it before the pitch sounds good.

I have a PID controlling an old school low pressure gas valve and pilot with thermocouple. I'm thinking of replacing it with a hot surface ignition (hsi) system. I use it to direct fire the mash and in manual for the boil; I BIAB. When maintaining mash temps; the PID will modulate the gas...

Anyone?

I plan on doing it later this week. I have done ale yeast for years; would it be the same process for Bret yeast? I know Chad Y. does not recommend putting a Brett starter in the frig. So, there it is.

Gone

I have one ticket for the Great Taste of the Midwest available. Purchased one for my son and things changed at work. $50, original ticket coast.

I have one ticket available for the Great Taste of the Midwest fest this Saturday; $50.

If businesses should have control of products AFTER the sale of said items; shouldn't consumers have control of how the money is spent after purchase of said items? Their just disgruntle bullies.

Recirculate with direct fire; with a PID it will take care of it self.

Yes, I have to admit that over the years I had to visit the backyard occasionally. Did you acidify the starter wort before pitching the Brett? The conciseness I have from my research, is their is a much shorter lag time and a cleaner Brett ferment when the wort is =< 4.5 pH at pitch time. Some...

Thanks kwadric, useful info. I looked at a couple of calculators and I like the fact YeastCalc incorporates a stir plate factor. I know their are many variables in all of this, so I'm trying not to get super focused on the details. I have made sour ales, but this will be my first Brett ale. I...

Thanks stubbornman, I don't know how I missed that? I had been threw that info last winter. I should have what I need now. Brew_Ninja, as for the equipment; I have everything but a decent hemacytometer and some stain. I was in the process of acquiring it, when my BIAB experiment exploded. I...