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That all makes sense. I've never seen foaming with my frozen bottles, but then I just put them in the deep freezer for 30 minutes or so. There's a little bit of ice but as soon as the bottles start being filled there is not much left. My biggest problem is making sure I foam at the end to get...

Strange to see so many people recommend not chilling the bottles. Any time beer warms up, co2 comes out of solution. I don't see how frozen bottles could possible lead to MORE foaming. I've bottled lots of different ways, using the Blichmann Beer Gun, counter-pressure fillers, and the old...

it goes between the outlet and the fridge (usually freezer) and you drop a thermocouple inside the fridge. When the fridge gets too cold, it stops the power to the fridge.

Diammonium Phosphate. It's a component in many yeast nutrients. Generally used by itself for wines or fruits that are low in nitrogen, such as meads and wine grapes with a low YAN level.

Updated my pictures for this thread :D https://www.homebrewtalk.com/f14/whos-brewing-08-08-08-ris-post-your-notes-here-49497/index2.html#post497306

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I'm definitely going to at least update the Recipe Formulations thread :)