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Hanglow - how are you subbing the caramel coloring? Carafa special?

Mine connected within 10-15 seconds - downstairs from the router. Was easily able to set up heating and cooling modes. Haven't used it on a beer yet, but so far so good.

That's what I do, hydrometer post ferment. I got one of those bottling hydrometers - with a smaller range (? Max 1.030) to make it easier to read. From Williams brewing.

I agree - and have suggested to Marshall that true science needs repeated trials (I am a scientist, and I only publish things if I get the same results in at least three separate experiments). I actually derive my p values from the means of each experiment, not the number of observations in each...

I have had this problem, and it went away with a good strong light source as was mentioned. I was about to throw mine away it was such a pain. Now, happiness...works great - just make sure you have a good light and you are pointing it towards the light source.

Good job Apple. I would only amend your data to say that if you want to replicate the data from Marshall, you should use his pitching rate.

Good question here. I have been essentially ignoring sodium when building water from RO, adding only gypsum, calcium chloride, and Epsom to target the ca, cl, and sulfate targets. I figured there was sodium in the grain. Am I really screwing up doing this? What source of sodium is preferred?

Also, recent experimental brewing podcast showed that despite the identical parentage of WLP001 and Wyeast1056, there was a detectable difference in flavor according to a panel of tasters. They may have had the same origin, but clones diverge over time

I think the ironic humor in my post was lost on you. Yes, it's a lager yeast. My point was that apparently a lager yeast can behave as a clean ale yeast in controlled situations.

According to a recent Brulosophy experiment - the answer is Saflager 34/70. Most could not pick out the beer fermented at 80F compared to 60

https://shop.brewcraftusa.com/en/genesis-fermenter/-pre-order-6-5-gallon-genesis-fermenter-bundle-1519-1-1

I'd love to get one of these!

Since you are using the Brulosopher's experiment, I'd go with his rate. I'm quite sure he said how much he used. When I have used that method (three times) I've always pitched at the standard lager rate

On the FB site people mentioned the idea of needing to secure the hop cages using the rubber gaskets so they don't open. Has anyone had this issue? Not me - and I have never used them...

Baja - what exactly needs lube here? The little plugs in the step filter? Is the idea that they tend to come out? Sorry to be dense.

Sorry

After a few months in secondary with Brett, will there be enough Bret still in suspension to bottle without additional yeast?

I'm looking to brew the Brewing Classic Styles Irish Red recipe. It calls for Roasted Barley at 300L. If I can only get 500L, should I just add less to maintain the same color target? I worry that the color and the roasted character will not track together and I will lose the flavor...

There is a recipe on the can you brew it pod cast from a Norwegian brewery that uses a bit of a dark malt (can't recall chocolate v. Other dark malts). Jamil and Tasty were shocked that it tasted like caramel malt in the beer.

In England, only bottle conditioned beers (other than those on cask) can be called "Real Ale" seems silly to me as I'm not sure there is a difference in taste