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It's not really an 'or' scenario. I recirculate my entire mash volume during the mash, then I fly sparge to get to the desired volume. I have a tee fitting as it exits the HEX with the temp probe inserted in the flow of the wort as it heads back to the mash tun. I know others use the...

I don't have a Boilermaker, but I use Blichmann-style fittings on my vessels. Per this thread, https://www.homebrewtalk.com/showthread.php?t=206493 the McMaster equivalent is 9396K66 which is a 1/16" thick o-ring with an inside diameter of 13/16" and outside diameter of 15/16". You might be...

The more I think about it, you are correct, they did start with underage drinking. Marijuana was the first "illegal" drug they used, and by illegal, I mean not sold in stores (this was back in the 80's). Technically the alcohol would have been illegal since they were underage.

So you're saying there was no room in the inn?

That is absolutely hilarious

Sorry passedpawn, I should have put it there

Ha, OK Gila, comparing it to Sharia law was probably a bit of an exaggeration. I mean, I haven't been threatened with stoning for wanting to get a >3.2 beer on tap. I meant it more along the lines of the dominant church's teachings and practices are being forced on everyone. While I realize...

Sorry for the long rant, but I'm pissed. As some of you know, Utah has some of the screwiest liquor laws in the nation. Here's a few I can think of off hand. Bottles for purchase must be 3.2 ABW/ 4.0 ABV or less to be sold in grocery stores or convenience stores. All alco-pops were removed...

I don't think it's temp, the OP said it's staying a constant 36F all the way from kegs to glass.

You most likely have an unbalanced system where the CO2 is coming out of solution in the lines. Assuming it's the same product you linked to, 15' of 1/4" line might be the problem. 1/4" polyethylene has a resistance of 0.5psi/foot, so your line provides 7.5 psi resistance. Say your tap was...

+1, even though they're degraded, that's a pretty big dose. I keep mine in paper bags on top of my ferm chamber fridge in the garage. It can get pretty warm in there during the summer. By the time I use them they're past the cheesy stage, basically neutral aroma. My dosing rate is also low...

Proteins come from the malt. You'll hear people talk about hot break and cold break. It's more or less coagulated proteins plus some other things that form at the beginning of the boil (hot break) and after chilling (cold break). Was this an all-grain batch or extract? I guess cold break...

I picked up a gas blender off ebay for my setup. It's a Micromatic MM200 and does a 75/25 blend on the fly and it's worked well for me, and it's the only one I've ever used. I thought I remember a BYO article that indicated 60/40 was less than ideal because it tended to result in overcarbed...

I was thinking it looked a little coagulate-y too. Also kind of looks like precipitate, but I would expect to to be sitting on the bottom of the bottle.

Maybe that's part of their Disruptive Growth strategy. I do lots of intentional sours, some of which I bottle. Sometimes I'll see a pellicle reform in the bottle after a couple weeks. Usually it's a thin film, but your bottle picture definitely looks suspicious.

Basically the same as giraffe and c-rider, I cold brew based on the process outlined on an AHA Zymurgy article, https://www.homebrewersassociation.org/how-to-brew/cold-brew-coffee-adding-coffee-beer/ I like to use African coffee as they don't have the jalapeño character that's common in South...

Yeah, I have too. I have a few Flanders Reds going right now, one with ECY BugFarm and one with ECY BugCounty.

I've never used it in a starter, but I did use it during the boil back when I only had an 8 gallon pot. It seemed to work well. The dosage says a few drops per gallon for the boil and two per gallon for a fermenter, so I would think one drop in a starter would work.

Yep, clean primary followed by a fresh pack of Roeselare when it went in the barrel. We also had a club project that was supposed to be a clean Baltic Porter aged in a red wine barrel. We started noticing some Brett off flavors after a few months. Apparently Brett contaminations are super...

Nope, just my most recent example of doing a Roeselare pitch was in a barrel (as in Roeselare-only for the souring). Acetic acid production can happen with Brett when it's exposed to excessive amounts of oxygen, but that's not the case here; it's lactic acid. I also use glass and Better...