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Ultimately brewing is about enzymes, plain and simple. All enzymes are proteins and all proteins have specific pH ranges and temperatures in which they operate most efficiently. That applies to malting, mashing, boiling, and fermentation. Hitting specific pH ranges at certain points are like...

No idea on source other than CL320/300 I forget which one it is. Anyhow it's delicious in dark beers. Haven't tried it in anything light in color yet.

You'll have to excuse my lack of detail and grammar I typed that on my phone at work. I was a biotech major. I made bacteria make stuff other organisms made in many labs.

That as a blanket statement is inaccurate. There are DNA enzymes used in PCR techniques which are purified enzymes. The cycling for PCR is quite high in order to split the double stranded dna. Yes, I will concede, apples to oranges, bit if amylase enzyme is active above say 143f, and dentures...

Well with that said, I think it the extract. White labs lists their yeast at about 82% max apparent attenuation. Sure it can go higher in some instances but you are a C-hair under 78%. So combine the extract with specialty grains ( if you did the new world recipe or CSI's) and those last few...

Well depending on the extract company it could very well be the extract. Assuming a gravity at 1.090 or higher, his apparent attenuation isat almost 78% or better if his gravity was over 1.090. Using briess dme as an example the claim 75% as average fermentability of their extract. Other...

Here's a dirty little secret. Breweries transfer some break material too as well as hop material and even *gasp* hop seeds. In most cases, with a conical, they might dump the crap off in a day or two just to get the gunk out, and sometimes it stays until they start dumping yeast. Plus if its...

You should be able to fit 24lbs in a 10 gallon tun. I've fit 36lbs in a 13 gal tun but I was mashing at .9qts per lb. So I don't see why it wouldn't fit you'll just have to mash thicker and have more sparge water ready.

That's what we're here for to help each other learn.

What would you need a mop for? If it hasn't dropped gravity yet it will not unless you use 099 or a brettanomyces strain. Depending on the company your extract was made by they have standard average attenuation figures. For example briess advertises 75% attenuation in most cases. You are...

At this point its not a yeast issue, its sugar. Champagne yeast primarily ferments sucrose/fructose which primarily makes up fruit must. You have a lot of maltose and and other larger sugars. The enzymes necessary to break the sugar bonds is not in champagne yeast's arsenal. If you were...

I had cherries start to ferment after they thawed and I didn't use the whole bag. The bag almost blew up actually.

I will certainly trade, it'll be a year or more though till I am ready to do Mich if anything about bottling. I have other sour stuff and big Brett stouts in bottles right now.

I hear ya. My mash was about 18 lbs of grain and 10lbs of pumpkin puree. I went big and had no issues with a sticky mash, I just put it on top after the mash settles. So my mash was a very high proportion of pumpkin compared to some recipes. I had intended to use less bit on the fly I used...

I think the claim of no flavor from pumpkin is BS. There are people making pumpkin wine, and I would assume that it had no flavor they wouldn't bother. I made a stout and used 10lbs of puree in the mash. The pumpkin flavor is certainly there. I used very little spices so its not like what I...

Unless they have some kind of factory store, which I doubt, I would guess they will not sell to you.

If you read carefully it's a chart about hose materials. So the saran (poly trifluoro chlororeythele) is a hose not an extremely thin sheet from your kitchen. It's interesting to see that chart because a PET hose is almost 10x more resistant to oxygen permeation. I've made vinegar on purpose...

Well short of some spray on enamel/epoxy coating I think you're out of luck decreasing the O2 permeability. They appear similar to my Speidel 60L fermentors which are crazy with oxygen permeation compared to my 10gal kegs I use as fermentors. In a better bottle with better bottle stopper my...

I am saying exactly that. Better bottle has published results of o2 diffusion testing, you don't see claims from anyone else do you? So other than glass or stainless, I think better bottles are a great option. I use them and stainless.

I am lazy and just buy a few packets of dry yeast. For high gravity I will dehydrate and pitch. You can get almost 3 packs of dry for the cost of liquid and have a 100% pitchable quantity. That is unless you want a specific yeast for this beer.....