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You might try mixing ascorbic acid (AA) into the priming solution after it's cooled at the rate of 0.6 gram/gallon of beer being bottled. As an experiment, you could put your regular priming solution in the first two or three bottles, mark those bottles, then mix the AA into the remaining...

Thanks for sending pictures of your setup. Looking at it I wonder if it would help to have a second regulator in series with the one you use to spray CO2, and have the second regulator set really low and use it to lightly pressurize the bottling bucket. That way no air would be drawn in as the...

Over on Limiting oxidation: effect of purging headspace O2 in a bottle conditioned IPA it is suggested that the main culprit of oxidation in home-brewed bottled beer is the O2 in the headspace of the bottle. If not minimized, the leftover O2 is qualitatively shown to oxidize the bottled beer in...

Hey @BrewWKopperKat, I saw you over on the WTF am I doing wrong??!!! thread, but, until now, I missed the posts about putting ascorbic acid directly into the bottles. It is an interesting. At 1/64 tsp/bottle and 4g AA/tsp., your dosage is very close to what @Taket_al_Tauro uses if your bottles...

https://www.homebrewtalk.com/threads/limiting-oxidation-effect-of-purging-headspace-o2-in-a-bottle-conditioned-ipa.653784/ The link above is a long but good conversation mostly about effectively reducing oxidation for brewers who bottle their beer, especially but not strictly in hoppy beers...

West Coast Fusion™ Cascade Cashmere Centennial 3 C's™

West Coast Fusion™ Cascade Cashmere Centennial 3 C's™

@Taket_al_Tauro Reading through this Limiting Oxidation conversation has been a real odyssey. If you are still bottling, do you still purge the headspace? If you still use ascorbic acid, do you still add AA at the rate of 1g per gallon?

I got pellicles in the bottles both times I used Wyeast 3278 Lambic Blend, once when I added tart cherries to the secondary, and once when I made the same beer without cherries because I couldn't find them in 2020.

Some yogurt cultures can be used indefinitely, others cannot, at least not with consistent results. This is according to Cultures for Health, which is mentioned in this NPR article. An heirloom yogurt can be used as the starter for the next batch, and this can be continued indefinitely. Natural...

widgetco.com?

It looks like the word is agglomerated. Maybe not the best, but it certainly would work.

The post seems fine

It is a death trap

The post seems fine.

the post seems fine

@Cynic - How did it turn out? I dry-hopped a brew 11 days ago, which restarted fermentation in the 17-19 °C temperature range. It's still churning. I'm wondering if you bottled yet.

In Inkbird's case, pretty sure it's a quality issue.

Thanks for posting this. I'll keep it in mind. I'm thinking to try 95% Pilsner malt and 5% carapils, all Czech Saaz possibly at a higher IBU level, and S-23 yeast.

@edubz - I thought you implied that the outgoing cooling water valve was inadvertently in the closed position when the damage occurred. If the valve was closed when you started the cooling process, the cooling water would have been static and heating up as the hot wort was circulating through...