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Alright, I’ve been working on the math and something doesn’t seem right based on the expectation we will need a much much larger starter volume, @VikeMan could you please double check?. So let’s say I want to double the cell count of a Wyeast smack pack - so I start with the standard Wyeast...

VikeMan your’e certainly right!😎, I went though it now and is exactly what I expected - superb work by the people involved, but in a scientific lab under controlled environment, equipment, materials, procedures and measurements out of reach, if not impractical, for the average brewer. However...

Had maintenance starters to build so I prepared the following. I didn’t read the research but did listen to the podcast so this is what I decided to do. Some amounts were based or around product label recommendations (except wyeast). Might be a good starting point for modifications and...

The group could start using it and report back for everyone to benefit. I have a few yeast starters to prep myself and I could be the first to report if someone were to take a stab later today. By the way the paper may not mention or be specific to some of the ingredients I listed above...

Moving forward, does anyone that went through the paper want to give it a try tabulating a quick recipe for 2L, 3L, 5L starters for (g/l) DME, dextrose, fermax (or Wyeast nut), yeast extract, magsulf, zinc, calcium chloride?

@John Ha will recommend upgrading to a handheld pH unit as strips might be subjective and unreliable. I have an Apera pH60 as of recently. It’s fabricated with replaceable probe technology (no need to change whole unit if probes gets damaged). It is also built with a sealing o-ring around the...

Guys this is going to hurt but got to cough it out my chest, please don’t get offended — we’ve managed to resuscitate 2,000+ year old yeast from the harshest desertic conditions at the Sphinx and tombs of Tutancamel and brew awesome beer with it, and as of recent, everyone’s raving about Kveik...

@SanPancho Thanks for the clarification!. I now understand what you were referring to. I have some citra incognito from the last release but haven’t been able to use it yet. I thought about pre-heating it in its container with hot water and then mixing with hot wort to a gooey consistency and...

For Ferm you need to use their other product, Spectrum, which seems to be a low density version of Incognito for ‘dry hopping’ but not sure if that’s available in small sizes for homebrewers yet

Malts can be used to control mash pH and avoid complex water adjustments too. A little bit of Crystal added to a base malt can help you achieve mash pH even if you are using only distilled water with no salt additions.

@Brian66 your setup sounds like mine. Just to be clear, when you say you brew 2.5 gal batches, is that your starting volume or do you start around 4 gals and end up with 2 1/2 gal?, also you mentioned distilled water, what are your water additions?, gypsum and CaCl2?, and what’s your mash pH...

Welcome to thiolflation…. when there is no bread you eat crackers..

https://www.fda.gov/inspections-compliance-enforcement-and-criminal-investigations/inspection-technical-guides/water-activity-aw-foods https://onlinelibrary.wiley.com/doi/pdf/10.1002/9780470376454.app5

Not that I know of, but the beer was definitively different so I’m guessing it did it’s thing

You can add dextrose (glucose aka corn sugar) before the end of boil around the 10 - 5 mins to make sure the dextrose is well dissolved and accounted for within your gravity reading (OG). But in practice you can add dextrose anytime during the brewing process starting with the boil. Some say...

Right?, kept it very vague as this is something I’ve been working with my last couple batches. I’ve been pitching yeast on the warm side to shake things up a bit. I’ve been able to make this work with no fusels so far. Still in infancy but will have more on that later. However this may not work...

Did a quick search and actually found the opposite.. https://www.thrillist.com/amphtml/news/nation/this-hawaiian-stream-smelled-like-beer-and-has-alcohol

@GoodTruble certainly what you are describing will be a dream fermentation IMO (lager farts being an exception 😂).. but unfortunately there are physical limitations that simply cannot be broken. You probably know by now that the smell of a fermentation is all the thousands of fragile/volatile...

Not an expert, but I might recommend looking at this reference. https://braukaiser.com/wiki/index.php/Mash_pH_control

Difficult to picture here but I also spray/flush with CO2 the bottling bucket before and after transferring the beer and all bottles before filling to prevent oxidation, won’t deny it is a difficult and tedious process but the outcome is worth it if you prefer bottling, primarily for NEIPAs...