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Ah, missed that last bit.

That has to be a typo. Unless he was replacing an industrial nuclear powered dishwasher contaminated with carcinogens with a gold plated laser powered model with optional DVD player and winch kit.

recession trumps deficit.

adding a non fermentable sugar may work. Lactose maybe?

Shower/bathtub. If you've got a shower you can use your funnel to direct water into carboys.

you're fine. I've done much worse to my beers without issue.

I don't generally boil/sanitize top off water. It's just right from the tap. I don't really have the gear to do all that boiling. If I did, I'd just be doing full boils.

I could only come up with 3: 1. Relax 2. Don't worry 3. Have a homebrew I'm horibly undisciplined when it comes to brewing but nothing, to date, has ruined a single batch of beer.

Just brewed a doppel that had poor temp control and the smell, while buttery, is terrible. I can't imagine it would taste any better, though I didn't steal any from the fermenter.

well my chicken entrails say this is probably fine, hydrometer is the way to go.

5 gal batch I assume? The balance of hops/malt doesn't seem terribly off to me. As far as infection, it really all depends what got in there. A simple wild yeast might cause a bit of sour flavoring. As a provisional answer, I'm gonna say congrats on your first lambic

if you are buying bottles, I'd go with a larger size. 16 oz bottles mean 25% less filling and washing. 12 oz bottles should never cost you more than 5 cents. Other than that, good choices

Well, it's now bottled. The bottle time tasting had no buttery/butterscotch flavors so I think I'm in the clear as far as that. I managed to screw something else up though, while heating the priming solution it boiled over in the microwave losing I'm guessing about half. I was thinking about...

I'm interested to see how it comes out. I'd probably still dry hop as it might mask any undesirable flavors. You might want to grab a wine theif and steal some out to taste. That might give you a better indication of both it's later suitability for drinking and hopping plans.

Link was short on details, but gave me some better search terms. Looks like the main issue is the necessity of an oxygenated stage for yeast reproduction. This is rather complicated in a continuous brewing process. Ah well. It was a cool idea anyway.

This would only be an issue with the first pass. After that it would be a slow add and not a "hey, here's 5 whole gallons of unfermented wort, go at it yeasties!" Basically, the system would be introducing 24-36 oz of new wort per day as it's drawn off the secondary. ETA: Also, reducing mixing...

OK, in bio labs, there is a technique for holding bacteria at exponential growth where you basically have a constant flow of a nutrient solution into a population while removing an equal volume out the other end. I'm wondering if something like that could be made for brewing. I'm thinking of...

I'll take you up on that. I live in Leominster, MA

Well, 4 weeks after start and it's awesome. I'm a big fan of chinook so I'm hesitant to switch them to the bittering slot. While hoppy, it doesn't have the same degree of bite most IPAs have. My mother, who isn't a fan of the style, is quite fond of it. Now, if I can keep my hands off some of it...

It's sitting in a water bath with the carboy wearing a wet tee shirt (need to get a pic of that) that's only knocking off about 5 degrees (little over 70 down to a little under.) I've been trying to keep some ice in the bin it's sitting in too but it melts too fast to be effective.