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Fermenting in kegs for complete cold-side O2 exclusion and natural carbonation via spunding was a game changer for me. For those who like stainless, kegs make fantastic fermenters. Many of the advantages of conicals and unitanks (not all) without the horrific price tag. A new 10 gallon corny...

Sorry, really, I do mean it! But many people are not taking this seriously. If we had down votes here, I would endure them.. ..in force.. ..but the message is really, really important. You are in one of the hardest hit centres of the continent, I hope all is well with you and your loved ones.

Umm, hate to be a downer, but I hope you are all taking this seriously? You are placed to be the world's most infectious place on the planet soon. You should be staying close to your homes and drinking epic quantities of home-brew.. ..Sorry, but as an infectious disease researcher I had to "keep...

Packaging was good - sealed mylar (?) that is claimed to be nitrogen flushed, the same packaging I have received hops in before from many places. I haven't used them yet so I can't testify to their quality.

This from Wikipedia: "Some species of acacia contain psychoactive alkaloids, and some contain potassium fluoroacetate, a rodent poison." Yeah, fluoroactetate is a metabolic poison.. ..real bad.

Hmm, strangely, people always forget about soap. One the best things there is to kill anything with a lipid membrane, like SARS-Cov-2. Does it fast, does it efficiently. People do it all the time after they flail Salmonella and and Campylobacter around their kitchen while dealing with chicken or...

I heard some sketchy stuff as well. Based selection, prices, and proximity, took the plunge and put in a group order with some brewing friends. Filling the order wasn't as fast as some other places (cf. Bredenhof Farms), but the order did come within about 1.5 weeks (even though I'm pretty...

Edit: Oh, and many, many pounds of hops in the freezer.. ..see username :) Edit 2: Had a few "Viral Apocalypse IPAs"....

Just noticed you are in Bremen now. I was there a couple of years ago visiting a colleague/friend at the MPI. Had a lot of fun paddling the river.. ..but the beer was really boring (sorry....). Had to get my buddy to take me to a beer bar downtown on the last night. Had a blast at this place...

Hmm, OK, the statement in that slide is really not clear. I wasn't worried about pH or enzyme activity, more about what that concentration actually mean as it is weirdly implied to be the concentration of zinc in the mash. Just looked on Google Scholar and, as @Vale71 stated, it seems to relate...

This is interesting. I'm not clear if that 0.10-0.18 mg/L is final concentration (i.e. does it include what might already be in the malt) or if it is the amount to be added? I presume that zinc sulphate or zinc chloride would be appropriate salts to use.

Hi there, congrats on taking the leap to all grain. I think you will find it rewarding. I'm a Grainfather user, which is similar, and considering this is your first batch on your new equipment and your first all grain batch I'm going to make a friendly suggestion to hopefully make things go more...

Was going to say this but got beaten to it. I boil ~10 mins in my flask. Its overkill in terms of the liquid but necessary to ensure all the interior surfaces of the flask are hot enough for long enough to ensure it is aseptic.

Microbiologist/biochemist here and I just popped in to make a comment on this "new starter" method that has been mentioned. It is essentially a vitality starter and they work great - I have used them numerous times with new commercial yeast packets and harvested yeast. It is great way of priming...

Oops, just saw in the title that you were looking for a pressurized ferment, which my setup is not. Your setup looks good for this, though.

I do something similar but with a couple of variations. My future serving keg is totally filled with starsan. I let the fermentation go in the fermentor keg for a day or so so that the headspace is largely purged of CO2 (QD gas out used as blowoff). Then I connect the fermentor gas in to the...

I know I am reinventing the wheel here but chasing mash pH hasn't given me better efficiency or better better (with confines of the pH my good water gives me). However, adjusting kettle pH to a tighter range has given me better and more consistent beer (in my opinion).

Me too. Pretty much switching over entirely. Kettle pH tab is extra helpful.

With the IBUs you entered in 2.91 grams, not ounces, so the IBUs seem to compute for me.

"Like a frightened turtle!" One of the funniest episodes.