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Sorry to hear about the bottle bombs, I too use ez cap 500 ml bottles. Thankfully you learned a difficult lesson without getting injured. I was also just looking at those particular replacement seals on Amazon, so thanks for the feedback. My last mini batch of SMaSH ale had about 25% leaking...

I am guessing that since the stopper fell in easily, it will come out fairly easily using that awesome bag technique. My guess is that you probably sanitized the stopper before placing it, so your chance of infection is relatively small. It's amazing what can be learned in these forums and how...

Interestingly, the horrible quality of the dry yeast in the 80's, early 90's is what drove the liquid yeast market to thrive with it's lab grade yeast. Then with all of the attention to yeast quality, it seems to have come back around with the emergence of very high quality affordable dry yeast...

Very interested in the KK jr, any updates on US availability?

If you take a look at some DrHans videos, he ferments at 35 psi without issue and the carbonation level is at 2.5 volumes at room temp. The only thing holding me back is temp control, so time to try out that Omega Yeast Lutra Kveik.

Given your extensive experience with this topic, if starting with distilled water and adding the appropriate salts and acidulated malt additions, how close would you say the typical calculated mash pH is to the measured pH? I assume the main variable is the malt, but I would like to avoid buying...

Having worked in a microbiology lab in college (not trained in the science), I am leery about contamination having seen some really wicked stuff grow in less than sterile medium that wasn't autoclaved correctly. I won't even risk dry hopping, I use hop tea made in my aeropress with 180 degree...

I have always just sprinkled directly, but I buy fresh yeast for each batch. If it has been sitting in the fridge for a year, I would be tempted to make a starter and then taste the starter before pitching. I think it is a bit of a myth that you lose half the cells direct pitching or that it...

I am interested, thanks!

Can always use a good thermometer

Just read the article on passivation and pickling in the wiki, very informative and helpful. I am kind of stunned on how much misinformation there is out there on Youtube. Thanks for the education!

You can also use Star San (phosphoric acid based) at 4X normal strength, but the 4-10% citric acid solution will be less expensive. I use citric to descale my espresso machine and it is much more active when it is hot. So you can fill your brewing system with the solution and heat to mashing...