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I would use strong bottles and when the expected level of carbonation is reached, store the bottles in a cold place (close to freezing point) so that everything will slow down considerably. Open one bottle now and then to check the situation.

On the other hand, copper is the traditional fermenter material still used in many places e.g. some Belgian breweries. I am not saying that it would be the best choice for your dry hopped IPAs, though.

Decent light microscope and a hemocytometer. This is a rather reliable way to see how many cells there are and even if the microscope will initially cost some $$, in the long run it will be more affordable than any chemical assay. Plus it will be useful for other brewing and nonbrewing purposes...

Herkules is mainly a bittering hop in many Bavarian brews, e.g. Schneider Hefeweizens. Some recipe ideas for those: https://schneider-weisse.de/en/node/12 https://beerandbrewing.com/traditional-hefeweizen-worth-the-trouble/ You could grow their yeast from a bottle, many people have done that...

Some people mix it and some don't. Eventually it is going to do the job anyway. Diffusion seems to take care of it even if most gelatin sits at the bottom/in one place. Might be more rapid if you can mix it (without extra oxygen etc).

A commercial example of glucose + Fuller's yeast is their ESB 1980 replica version which is found in stores here at the moment. I didn't like it very much, it has the yeast character quite similar to modern non-glucose version (maybe the nature is a bit altered though?), but the body and overall...

And the FAN levels are especially high in some high protein malts, but modern British malts tend to be rather low in FAN. So glucose might have been useful to dilute amino acids in old times in British brewing but not so much these days (and the use of sugar has apparently decreased in...

Try Pub at 22-23C with some yeast nutrient. I think you will get quite a lot of esters that way. At least Fuller's bottle yeast did not produce too much off flavors but the estery character was even too prominent to me..

Yes, interesting concept and it may play some role in taste of beers where plain glucose or invert is added. Thanks for posting. My limited experience says that adding pure glucose mainly makes beer thinner and sometimes watery (lacking malt flavors). But maybe also more estery? Then the...

How high it goes depends on the rate and nature of exothermic reactions at any moment (mainly fermentation reactions of different types of sugars but there are more). Oxygen probably makes difference. More oxygen means more yeast growth. More cells (fermenting units) probably means higher...

From your freezer, Perle. In general noble German hops Hallertauer Mittelfrüh(/Tradition), Tettnanger or Spalt (different from spalt select). Saaz is also great although it is traditionally more tightly connected to Czech pils.

What is the yeast you are using? Oxygen (and heat) can definitely turn the precursor of diacetyl to actual diacetyl in the bottles. And some bacteria can produce diacetyl. To reduce diacetyl in bottles, add small amount of fresh yeast from a starter to the bottles (or use kräusening method...

Collected the results of Fuller's yeast/Muntons extra light spray malt test fermentations @10days. OG @ ~1.063 Colony 1 - 1.011 Colony 2 - 1.012 Colony 3 -1.0125 FG & rate of flocculation followed the same pattern, colony 3 flocculating most rapidly @RT and this might have caused the slightly...

I think the certain sweetness in their standard gravity beers is more about the combination of [orange marmalade esters / small amounts of maltotriose / small amounts of caramelized & maillard compounds from crystal malt / only moderate hops] than a high final gravity. FG in, say, London Pride...

Compared to LP there is more hops in the IPA so it won't feel as sweet/round. But the malt, esters & residual sweetness (=their yeast) are still there making it quite balanced. Definitely an English IPA with earthy/flowery British hops and rather malty body vs American IPAs which tend have...

I wonder when all the people in homebrewing circles started calling it an infection. I even see it in many hb publications. I always use the the term contaminated as infection in biology refers to the invasion of harmful micro-organisms inside the tissues or cells of an organisms, causing damage...

@Schlenkerla delighted to see that you are going to brew this. Have a look at this article describing their full decoction schedule and some more advice...

I don't know about the effects of flocculation at this stage but I think it is not detrimental. The yeast got some time in glycerol and should be ready to be freezed no matter where it is located. In one study, cooling rate of 7°C/min (slow at lab, fast at homebrew conditions) was optimum for...

When you find yourself sleeping in the same room with three active fermentations and you get so accustomed to that constant bubbling sound of an airlock that you are actually able to fall asleep listening to that.

Prepared some experimental fermentations with spray malt & three pure strains isolated from a bottle of Fuller's IPA.