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You seem most concerned about introducing oxygen. Are you brewing LODO?

Do you even use that manifold for BIAB?

Hmmm, curious. I was the first to respond to this thread, as displayed at the time I posted. But now I'm 4th to respond. The original post is both post 1 and 2, for some reason. And, BeerBandit lives in the desert but doesn't know about swamp coolers. (I realize they aren't common anymore.)...

I suggest you put your fermentation vessel in a tub of water to hold the temperature, adding frozen bottles of water to keep it cool. Then you can use most ale yeasts. Party tubs work well, but there are many alternatives.

Is he referring to gas exchange between head space air and the wort? That makes sense to me.

Holy go jumpin off the bridge. :smack: And get off my lawn. :rolleyes:

You've seen fermentation. Lots of CO2 pushing out through very tight crevices in the foil provides very little opportunity for air to get in. Gases tend to move from zones of higher pressure to zones of lower pressure, so from inside the flask to outside the flask. Yes, there will be a bit of...

Crack open a beer without drinking it? Now you've stretched the imagination too far! As a thought experiment, if I concentrate hard, I suppose the beer would go flat. But that's because pressurized CO2 is escaping. That's a far cry from a starter exchanging air through my foil cap prior to...

Old expensive water is what you want. I have some. It will cost you, but OH, it is worth it!

Oh, the foil. Yeah, hard to believe there is any significant benefit to using foil over an airlock. Once the foil goes on, I think the air in the initial head space of the starter contains about all the oxygen you're going to introduce. That's why I shake before stirring. Also, my loose foil...

Yes, since yeast need oxygen, it is good to oxygenate -- or at least aerate -- the starter wort. Stir plates are good for that. Not sure what LODO strike water has to do with it, but if you want to confirm that boiled wort is low on oxygen, well, confirmed. I shake the snot out of my starter...

To add to your information on chloramine: Chloramine is a weaker disinfectant than chlorine that is used more often now because chlorine forms cancer-causing compounds, such as trihalomethanes (THM) and haloacetic acids (HAA), more readily than chloramine.

In conclusion, process is important.

Boil. Put in a jar covered with water and microwave a few times. Discard water.

@wpshadowens I hope this isn't too late! Yes! I think you should put it in the barrel. After aging a few years, let us know how it tastes.

Sure! Take a high gravity beer and cut it with seltzer. Then, add a shot of booze to make the medicine go down.

I was surprised to see "caustic acid" as sanitizing chemical. I always associate strong bases (the opposite of acids) with the word "caustic," probably because caustic soda is a common chemical. What is caustic acid?

Thanks for the vote of confidence! In 5 years, I've never attempted anything greater than 8.5%. Now I feels it's my duty to give it a shot. Maybe up to 12% for something I can age.

It's okay to have lots of heroes. Be a hero. Even if nobody recognizes it, just be a hero anyhow. Now, must fight crime while others sleep.