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Remember to use champagne or Belgian bottles if you are going to "normal" sour beer carbonation levels (3.5-4 vols in many cases). Bottle Bombs also suck.

I believe Rock Pile is what RR uses. Premier Cuvée has also been mentioned along with Montrachet or champagne yeast.

Something is not right there. Wine yeast along with priming sugar should carbonate within two weeks. Even with the low pH of a sour.

I'm sure the Walmart stuff will work just great. Mine happens to be from the Duda diesel from whom I also bought my plate chiller.

Pour it in your neighbors flower garden... Actually I just pour it in my yard. It is good for the dirt - raises the pH the same as the 100 lbs of dolomite lime I spread each year.

Yup - as noted above PBW is good for routine cleaning but a good solid Sodium Hydroxide cleaning is necessary every few brews to really clean out your plate chiller. You will notice the increase in thermal efficiency after an NaOH cleaning - trust me on that one.

If you have a hop spider it makes a GREAT trub and currant type item sieve. Just bleach it afterwards to the world of BUGZ stays separate from the world of ordinary beer.

that makes more sense. 6 months would be a 70% viable yeast product - fits more what I have saw when using. It does take longer for a starter to get up and running when it's 6 months old but it DOES get up and running and produce a pure clean active yeast slurry to pitch into my tasty BEERZ!

Same as in my experience. The calculators are WAY too conservative / extreme. Folks have to remember that yeast have survived for millions of years.... 3 months in a refrigerator isn't gonna wipe them out.

it should amp up sourness as it will give the pedio something to eat.

Post in the water chemistry section - you'll get a better answer.

Black Angel Cherry Sour????????? You have my attention (I have ECY01, 02, 20 2013 and 20 2014 that I could consider harvesting some of the slurry from)....

No need for a racking port with a yeast trap. Just remove the trap and triclamp on a hose barb then rack. Saves a hole. For the lid I used a bulkhead kit to allow addition of a half inch valve to put more liquid in.

With a properly sized yeast trap you won't need any bulkhead fittings for

If it does I Quit...

2" stainless steel 1/4-20 bolts with one washer, nut and a cap nut on the end to reduce scratching of the kettle when inserting/removing. Drilling the SS was a PITA! took 1 carbide and 2 cobalt drill bits even going slow with cutting oil.

Got tired of collapsing my false bottom on my 25 gallon kettle. Some high gravity 16 gallon brews require 75 lbs of grain or so. So after the second collapse I reinforced the original false bottom with some stainless steel candy. Worked like a TANK today! Not even a ripple in the metal this...

Use clear PVC

Is the cherry flavor noticeable? Most folks recommend 2 pounds per gallon in this recipe has 1 pound per gallon. Anyone amp it up to the 2 pound level yet?

Much like alcohol flaming the sealing surface of every container in this process is overkill.