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You can check the material of your mash tun and see if it would be any interaction with acid media, but regarding contamination, it shouldn't give you any issue if you're boiling the wort, even no boil could be safe as I don't think lacto would survive at mash temp for an hour Have you...

Thanks I'm thinking in giving it a DH too, but after the hop tea

Today was the perfect climate for a lager

For what it looks, Green Bench beers are great, have you seen the video The CBC made about them? I wish someone imported their beers in Europe

Yes, in a few days you can get some cinnamon taste in there, just break it a bit and add it in a mesh bag and in 3 days it should have some good character

I've never had an issue throwing everything at the beginning, my water is really good for dark beers and I mainly use dehusked dark malts, so I'm pretty safe

So you left the mash without boiling? Or unfermented wort? Anyways both things can lead to microbial activity, if no hopes or yeast, it can develop dangerous bacteria

The acetic went away when the starter was done, the esters covered it up and it hasn't appeared in the beer yet Regarding the Claussenii vial, I had it vertical for two weeks so I was able to decant most of the liquid leaving a cake behind, now it's doing its thing in a beer

In my opinion you took the right decision regarding spices, take notes on what you added. If you feel it needs more, you can always add more at the cold side, I've successfully added spices to beers in secondary many times and it's easy to control the amount, although I recommend adding them on...

One thing is adding a preselected gene ready to go, another thing is sequencing DNA from yeast and from whatever you are "capturing" the needed gens to do what you want to do In this case they needed to isolate a gene from a jellyfish I think someone capable of that, has access to things we...

That's sounds really interesting, I will check it this weekend as I'm planning to brew a märzen in the long term and I don't really fancy doing it the traditional way, basically because I don't have the space for a dedicated fridge and a lager would be taking too much space for too much time In...

Yes, we all genetically modify our yeast at home, who doesn't have the equipment for that? I think someone watched to much biohackers in Netflix haha

Made a Lacto starter today for a kind of sour belgian witt, I'm brewing it tomorrow or Monday depending on how the lacto goes. The only doubt I have is regarding the hop tea, which is the minimum amount of time I should boil it? I know we are looking to isomerize alpha acids, but for how long...

Just made a L. plantarum starter, maybe brewing tomorrow and pitching Tuesday, depending on how the starter does

As the doughnuts were stale, you could have named the beer "Aged doughnuts belgian pale ale" hahahaha

There is a brewpub local to me that is called BlackLab and they have a dog as a logo although no dog reference in the name here hahaha

Thyme in a saison but I think I went to shy with it because I was afraid of overshooting it, it ended up with no signs at all of that thyme addition

That's all I have now, I've drank some this past month because it's stout season The unlabeled one is a HB IS with some vanilla and aged on both rum and bufalo trace soaked oak chips

Not sure about peas too hahaha but throwing in what you have around it's the right spirit

Never made kveik or other farmhouse beer a part from belgian ones, which I love to brew Something I like and I think it's traditional is adding some unmalted grains as in the past people didn't had so well modified malt at the ready like we do and probably they were using what they had, if one...