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Thanks very much for the kind words David. I'm glad you enjoyed the article and have found this thread of some use. Cheers mate.

I've never made a sour beer nor have I any experience with sour mashing but my understanding is that with the minimal temperature drop and very short time frame of only a few hours (~5-8 hours) souring the mash should not be a concern. It was not a sour mash in this instance which is in line...

Cool story. Thanks for the link. The research sounds just terrible.:) I have the urge to brew an Alt again after reading this.

Braukaiser has looked at this with injection of air into a stirred starter. Effect of access to air on yeast growth in a stirred starter

Hey Benco. Thanks very much. Yeah. I'll be entering some beers again this year and hope to attend the event again. It was fun last year. Got to meet some nice folks and have a good laugh. I got really lucky last year.

Thanks mate and I think it's just fine to put forward an alternate view. I've yet to read any data that is in agreement with Woodland's findings WRT stirring v not

I add it to beer in the fermentor when the beer is cold. ~31F I prepare it like this. I like clear beer. Gelatin is useful.

Steven Deeds' limited data is often cited in these types of discussion as rebuttal to the conclusion garnered from Braukaiser's and others' work. I'm curious why you agree with him that the Mr.Malty data and Chris White's chosen experimental model was unrealistic. I've not seen Mr. Malty data...

I would want it for running boiling wort through. You're probably right, the heat and pressure could well be more than the design could hold up to. Sorry if I've derailed the thread Jay away from your initial design intent. I'll shut up now.

That's great Jay. I'm really looking forward to seeing it in action on brewday. Will you be brewing something with plenty of hops? I use ~1lb in my IPA recipes. That's where I'd really need this type of kit to perform.

I hadn't considered that. My guess is that it shouldn't be an issue. These mason jars are designed to stand up to pressure canning tempeartures. I boil mine when I want to sanitize them for yeast harvesting.

Really cool looking product. I've been looking for something to place on the outlet of my pump upstream from my plate chiller. Like this I could do away with a hop spider in my BK if it's as effective as it seems. What sort of flow rate restrictions (if any) are you seeing with this device...

Yes. Braukaiser has done lots of excellent work on this topic. Here is a presentation of his from 2013. The TL,DR version Yeast growth in a starter (final biomass of yeast) Stirred>shaken>no agitation  More from his excellent trove of info here

Snow has all but disappeared today. Never forget!

Oktoberfest in January. Some grain particulate in the BK and resultingly less clear preboil sweet-wort ( over that typical with using a conventional separate mash-tun) is an oft-cited disadvantage of a single vessel approach given the impossibility of an effective volauf. A well made fine...

Yea, total whiteout conditions. No fatalities thus far.

Ignore residual alkalinity. Don't add minerals like baking soda to up the alkalinity of the water only to have to add acid to bring the pH back in line. The HCO3 values in the profiles are just a guide as to what water might be suitable. You don't need any RA. RO water will have none...

Do nothing and bottle when you feel like it or Bottle the beer now because you feel like it. Either option is fine as fermentation is complete. 1.053 to 1.011 is consistent with a normal complete fermentation for an ale of this type. Secondary usage will do nothing to benefit the beer or...

My Spanish is also less than stellar. Best of luck with your experimentation. There were also some restaurants in Italy that serve Kombucha (at least according to my brief google). Maybe they'd be happy to share a SCOBY or mail you some Kombucha. Bound to be some home kombucheries in...

I'm not very well versed on cider making. I typically add it at the outset of fermentation (same time as adding the yeast) and have in the past added it after a few weeks of fermentation. I got the same results with both methods; clear cider. I'm not disputing your point. I have no basis with...