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1 gallon is 3785.41 mL Star San dose is roughly 6 mL per gallon. dodecylbenzenesulfonates are 15% of that 6 mL, so .09mL This means 1 gallon of Star San when mixed correctly has less than 1/10th of a mL of dodecylbenzenesulfonates in a volume of almost 3800 mL. Cool. So that means .000023%...

Absolutely. This is not a good idea.

Another vote for the small 16g gram chargers. I don't think it takes much experimentation to figure out how much "trigger" to use to bump up the pressure to the right level. I also found that buying the 16g gram cartridges on Ebay is pretty economical.

If you are willing to add stuff, both lactose and glycerin are options.

Well, "dead" yeast is often used as "living" yeast nutrient. Some people even boil bread yeast to kill it and use as a nutrient source. So I would hope that any cells that die/are swept up in your yeast bank would decompose and be fed on by their children. ;)

I test the pH of my StarSan to see if it is in the right range. Not usually within a cleaning day, but if I have a jug I made weeks ago, or I am suddenly paranoid about my spray bottle that I have been using for 3 months, I check the pH.

What would you have expected thee OG to be?

Someone on Reddit started the conversation up again and I think that is where the most recent few orders have come from. Hopefully with the low numbers needed, more people will jump in since the end is in sight.

Only 17 orders needed to get 773 out of the vault. Let's do this people....go order a vial or two.

Only 17 orders needed to get 773 out of the vault. Let's do this people....go order a vial or two.

In my opinion, yes. Mr Malty takes a very aggressive approach to how much death they assume per day since manufacture.

I believe you when you said it was dead, but just to deepen the mystery, you should know that dry yeast wont die from freezing. It is already dehydrated so much that there is no water to crystallize and puncture the yeast. Some folks store their dry yeast in the freezer. So dead it was, but...

Yeah, it is most certainly more than I need to put in. But I don't feel like trying to keep an open packet around. It won't harm the beverage to add "a lot" since it is flavorless (and hypothetically odorless....but I think it smells like crap). It will settle out no matter how much you add...

Yes, and I often toss an entire packet (I think it is 5 or 7 grams?) in a gallon. But many people use a packet per 5 gallons.

McMenamin's is even bigger than ever. If they are still using those kegs, I bet they found a supplier by now. Might be worth emailing them (like the last guy did years ago).

I smell a 773 experiment in my future (when they release it from the vault). I will do my best to use the crappiest store bough apple juice, adjust to the Plato they say gets 80% attenuation, try my best not to introduce any extra oxygen, wont add nutrient, and will keep the temp low. See if...

This is why so many people call BS on things like WLP773 and it's claimed 80% attenuation in apple juice. How does it stop when 100% of the sugars are fermentable?

Or if your controller has a setting for compressor delay, you can still set a temp differential of only a few degrees, but set the compressor timer to only kick on at most every xxxx minutes. Accomplishes the same end goal.

I would imagine as long as you could put the lid back on in the original hinge screw holes, nobody would ever know....

I was joking in the other "horrible death from glass carboy" thread that my order for some cut resistant gloves was worded like I was getting a dozen pair at the price competitors were charging for one pair (around 35-30 bucks). This is what showed up in the mail. If anyone wants to buy some...