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Wouldn't the continued fermentation from additions of fresh wort consume & drive out any oxygen? I'd actually be more concerned with oxygenation if primary fermentation was finished and you were racking 7 different containers into 1.

I hear ya Cadjockey. My complaint is that if i'm 5 minutes late, i have to turn in a "time off request" and its deducted from my vacation time. But if i stay 5 minutes past 5, it means nothing (although i usually work to 5:30). On mornings that i have to drop my son off at school, there is...

not even google directions. mapquest. feel like its 2002 over here. all the technology in-capabilities aside, to get to the place he wanted to go, you literally get on one of the largest interstates in the US, drive west for an hour, and get off at the exit that is labeled with the town's name.

can't understand this decision. winnable competition. chance for a big time trophy.

a coworker, who owns an iPhone, just asked me to print him "mapquest" directions. to a decent sized town right off an interstate exit that is an hour from us.

Coworker: i know you are slammed, but here is a massive amount of work that i am pushing off on you. Let me know if i can do anything to help. Me: ok, can you take care of xyz? Coworker:......... Me: hey i'm about to wrap this up, did you finish xyz? Coworker: no, i've been busy.

I think maybe you should take a look at your milled grain. imo, you should be able to see grain husks that have been split open, but not pulverized into powder. This will help act as an additional filtering agent.

Morning bus rides were fairly uneventful. Mostly silent with lots of people sleeping and redneck funny guy talk radio on. John Boy & Billy for those that know. Afternoon bus rides were interesting. It was a long ride home I remember. There were lots of paper wad fights and one guy spilled a...

+1 to the greek yogurt recommendation. In primary fermentation, i've used 001, 029, & 072 and got 80% attenuation when wort pH is 3.3-3.5. I just make sure it is a healthy pitch & use yeast nutrient. 072 may be a decent yeast for a flanders red.

its not yeast, its bacteria. i don't worry about removing it. Not even sure how you would. temps above 120 will kill it off. what are you planning to sour it with?

most definitely go electronic. you can get a pH meter on amazon right now for like $10 right now, but buy the best one you can afford. Most of them say ATC, but temperature compensation on some of them is much slower than others.

Yes, normal mash & sparge. Collect all wort in your kettle, cool to 110*ish. Add lacto. Wrap your kettle in a blanket. Last Friday night around 9pm, I did this exact process. Checked the pH every 10 hours, which was right around the time I needed to bump the temp up anyway. Sunday...

How about the cast of Girls? (Not counting Allison Williams).

curious, have you lit it with a kettle on top of the burner? my issue seems to be that a kettle traps the propane in a confined area, when you ignite it, it makes a pretty large combustion, which quickly sucks up all the oxygen, which kills the flame. I'm not smart enough to diagnose exactly...

Right Wing up until I was about 15, then Sophmore->Senior year of HS played Right Back. In adult league, I typically play right wing, but have played everywhere except GK, CF, & CB.

Sounds like you have a pretty good handle on things. If you're still open to suggestion, I think souring in the kettle is a great way to go, if you have a valve & guage on your kettle. No adding hot water, just collect a full volume of wort, get to 110, wrap in a blanket, and turn your burner...

I've had mine about 2 years and have tried every combination of air/gas mixture possible. I'm not sure if i just have a bad gas valve or what. Besides that, i'm happy with the burner. Its reduced my brewing times & propane consumption considerably. I only said I wished i'd have spent a...

yes, or any of the other stupid crap he has done.

or your pelvis.

once per year i do 10 gallons of the dupont recipe. 1/2 on the dupont yeast 1/2 on a brett saison yeast