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I had the same concern so that is why I chose kettle souring vs. mixed fermentation. When you kettle sour that is as far as the "bugs" ever make it. The finish of kettle souring is to boil as normal so nothing to live on for the fermenters.

Tried Philly Sour (ONCE) in an effort to skip kettle souring. Took 4 days to take off even with nutrients added. Mold took off before they yeast could win that competition. It was a split batch and in both mold took over. The only time I've ever had mold and had to dump the batches. So back to...

I have heard on here (HBT) that they are actually more efficient than you think. That marketing was created to get you to let go of these great old last forever fridges for new energy-efficient ones that only last for a limited time. The insulation in my old fridges is Batt Fiberglass insulation...

True it could definitely be done. The stringy mess of used teflon imbeaded in 1/4" threads getting it out would be enough to stop me from using it. I've got fermenters with interior threads but silicone gaskets are what makes the seal.

I would have to agree with this. This would be a perfect little keg to push cleaning solution through beer lines on a kegerator. There will be internal threads on this keg that would not be ideal. Not sure how sanitary they would be and I don't like the idea of Teflon tape being involved here...

Brewery Life is an excellent set of Youtube videos. This one references passivation and pickling. 13:25 mark is where he goes through pickling. The whole video is worth a watch when you have some expensive equipment that your lively hood depends on as far as longevity of the equipment. There is...

I'm guessing with my long boils is maybe why I don't have off flavor from chlorine. The way I run my system I never do just a 60 minute boil. I prefer to do 75 to 90 minute boils. I have a little over a gallon in my cfc and hoses so I'll boil for a hot break then recirculate to swap the wort in...

Whole house carbon filter just for chlorine. 10 Inch I think. Yeah full flow. Seems to work as I have never had any off flavor from chlorine.

I would also do a pickling run. AKA brew a batch for the drain to catch any unwanted flavors from hoses gaskets possible machine oils that made it past the cleaning. Nothing extravagant just a cheap small batch. But that is up to you. Edit- I am curious about this venture. I am guessing you...

I fill from the top. RV drinking water hose to filter. Through my water meter and solenoid valve to braided hose. I put hose through the handle on the BK or HLT then up over the lip and in and it rests on the sidewall nicely while filling.

Seems as though a bottle washer would hang over the edge of the kettle just the same as Ruby's. Low budget style.

That is a tip of Centennial and it basically looked just like that but smaller when the rhizome first took off last year. Only one of 3 made it, so had to take cuttings and only one cutting made it through the winter, so again with a cutting this year to fill the 3rd spot. Not so much of a...

I agree with Murph4231. I have 4 types of hops growing all 3 of the ones you have plus Cashmere. They all started with the same spear tip looking bine then followed by jagged leaves every time the tip keeps moving on. That Comet will be little shop of horrors' on year 2 and more so year 3. Comet...

Seems like most on a pro level add it inline when transferring to the brite tank. I have heard of guys using the spray ball instead and rousing the tank with CO2 from the racking arm to churn the tank to mix it. I remember a few others using unitanks use a pump to recirculate and inject inline...

I am going to switch to Biofine Clear at some point but haven't gotten around to it. Easier to use but just have to make sure it mixes well. Edit- If I didn't have plans on opening a brewery I would probably stay with gelatin for ease of purchase at the grocery store and it is cheap also.

The yeast would go dormant at serving temperature. I have few beers that have juice added at kegging You have to use a ton of fruit ( some more some less ) during fermentation to get the flavor to come through 1+ pounds of fruit per gallon of wort. The juice at the end just adds to that flavor...

You could crash before it is finished because you keg ( no bottle bombs ). How ever you will be skipping the clean up stage that the yeast will do and could potentially have off flavors because of it. Mainly diacetyl but it might blend right in with the peanut butter and banana flavor if it...

Hmm. I have boosted a couple lack luster sour's in the past with the tiniest dose of lactic acid and it really made a difference sour wise at first, but faded to a more fake not earned kettle sour "sour" with time. Any time I add acid for PH reasons I always use phosphoric just for the exact...

Has anyone purposely underpitched US-05? If so what flavor difference did you notice? Completion time, etc.. I remember someone posting on a different thread about using only one package regardless of the SG. Then just waiting it out.

I use US-05 a lot and can't say I ever got a twang. Done every temp range the yeast can handle. Also co-pitch with Lager yeast on 3 or 4 different styles fermented in mid 50's. Also co-pitched with Belgian Trappist yeast that I pushed the temp too high for the US-05, pushed a little past 76/78...