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Check out the link. It's normal. This is how beer looks when it ferments.

O2 dosing can be hard to guage as there are so many factors that affect absorption. I do know worts of higher temps and higher gravities absorb oxygen more poorly, how much worse I have no idea though.

I got this strain from the vault a few weeks ago. Did a series of starters to revitalize and build up cell counts, actually did cell and vitality counts, plated and then added to my yeast bank. I can't wait to try this bad boy out. We're doing a big Triple IPA on Monday we plan on using it on. I...

There is an available list out there online somewhere that lists specific beers that are viable for harvesting dregs.

Good point. I used to find myself enslaved to recipes, then I moved to, and still am, somewhat still enslaved to the BJCP guidelines. My first big step outside the guideline parameters was a few weeks ago. I asked my friend who has been brewing with me to pick what kind of beer he wanted to do...

Prions

You have that a little mixed up. Sanitizing does kill germs, but it's not as effective if it can't pierce microbial buildup or biofilm. Cleaning is supposed to break up that build up or biofilm. Sanitizing is not effective without cleaning and cleaning does not kill germs.

How long have you had it? I routinely use my lower quality Chinese 5L on an induction stovetop. I always slowly and gradually raise the heat to max. That's always been a big fear of mine.

I have had some absolutely heavenly sours the past few years and some that made me feel like Mike Tyson hit me in the stomach while I swallowed a rodent that was trying to claw its way up my throat. Like all beer there is a range of good and bad examples. I feel lately alot of breweries have...

I'm doing a similar process. Every strain is revitalized with a series of low gravity starters, it is then plated and the slurry I am freezing in a glycerin solution.

I've received shipping emails on all mine and have received five out of six of my strains. The packaging seems to have changed with my last strain which is nice since it now too bulky to sit and cook in the mailbox and it was sitting on my doorstep.

I used to use citric acid until I did a batch of American Light Lager and some of the character seeped into the final beer. Now I use mostly lactic acid unless I'm trying to do a beer with a fruitier character.

I've gotten two of my five strains so far. I was able to nurse both back with starters and both have fermented out fine. One of them is a lager strain so I figure if it could survive the shipping temps I'll be okay with the rest. I didn't do counts straight out of the vial unfortunately. I did...

I typically dry hop in the primary at the tail end of fermentation and also in my keg that utilizes a screened clear beer draught system

Yeah it is a shame they don't give consumers the options for more expedited shipping. I definitely wouldn't directly pitch any vials shipped in this summer heat directly, but I think most should be just fine if revitalized with a starter

For me about 3 days.

Same here. My German Lager X also arrived today. My others include Opshaug Farmhouse, Munich Helles Lager, and Zurich Lager.

That's fine if that's what you're going for, but for those not wanting overattenuation, or to piggyback off what was said earlier about how these enzymes may take days longer to work in the fermenter, I would say be cautious when bottling.

I would recommend enzymes in the mash over post-boil. From what I heard in one of the more recent Beersmith podcasts with Mitch Steele, Mitch stated when the enzymes for Brut IPAs are exposed to equipment post-fermentation it poses risks for over-attenuation for all future beers that utilize the...

Finished nursing my WLP006 back up yesterday. Streaked it across a malt agar plate and then added some to a glycerin distilled water solution to freeze in the yeast bank. I still have yet to receive the four other strains I've ordered though.