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I personally would let time do the clarifying for me. The potential for further oxygen exposure adding a fining agent wouldn't be worth it to me.

How many grams/ounces did you add per volume? It's not uncommon to pick up some cloudiness from high-hopped beer especially. If you can crash the temp it will speed clarification. Otherwise a long conditioning session in keg or bottle will clarify too.

Interesting about the Belle Saison, I was under the impression it was the same strain but I can't find information about 3711 producing a biofilm. I can run them in a couple experiments to see if they are the same or different and let you know.

My lab partner ran 3711 and it is a diastaticus. It's what we already knew but I will bring more news as we start testing more strains with our new primers.

It's an interesting question because the water matrix is seeking equilibrium. The reverse extreme is a high-gravity wort, where the density of the water matrix is much higher and so the yeast have to expend energy so as not to lose its inner-cellular water to homogenization. Proper lab water is...

I wonder if you even need to throw any CO2 into the keg. The yeast would pull it all up slower than in the headspace, which is only about 30 minutes, but the gas would equalize and purge itself probably in a matter of hours.

@cuda6pak I have used the whirlpool method you mentioned and it works well. Like @RiverCityBrewer mentioned it cuts down on cooling time quite a bit. If you are willing to spring for it down the road, I had one of the good brewing Tri-clover folk make a whirlpool arm for me that inceased the...

I would be cautious with adding anything into the jacket @itivino other than non flammable and abundant water. Air is not a good way to transfer heat compared to the liquid inside which means your difference in temps would have to be very intense. Controlling oven temp heat and its needed...

Thank you for the share. It has sent me on a bit of a hunt to learn more. There isn't much out there short of a video blurb. They seem to have gone in a very different direction since then. From the couple booths I found at DrinkTec last fall it seems to require some form of filtration or...

I like where your mind is going friend. I've been looking for a way to do this myself. In Germany many breweries harvest CO2 production and repurpose it somewhere else. The best analogy for how crazy it is how we do things would be this: It's like fermenting your beer, removing the alcohol like...

OP I completely agree with RM. @svthomas72 someone else might have another good suggestion but I repitch yeast at high krausen. If you have means to secondary it would be a good time when you still have healthy yeast in solution still. 1 million cells per mL will give a good result if the...

I don't know the strain at all. Looks like it produces more than just one compound like lactic acid. 1.037 was the OG at yeast pitch or mash completion before bacterial addition? if it produces alcohol then it may have done some of that gravity drop. lac. brevis i've found can drop it a bit. a...

Some kettle sours can smell a little pukey to me depending on the strain of bacteria. Anything that smells like sewage however means you may have something else growing in there. What lacto culture did you use? I agree with the previous posters that it's hard to give sound advice without more...

I usually attach a line off the gas port into a little blow-off. Once beer starts to run, I switch the CO2 line to the gas port and push out a pint/half liter.

To answer your question it could change some flavors in the keg/bottle or may stay the same, depending on the cause. If it comes off like unpleasant sour apple it may not be a contamination but the yeast wasn't able to handle the entire fermentation. In that case adding a little more yeast to...

I would follow your instincts and save it to try later on. Can you give more details of the smell? Is it sour like green apple or vinegar? You don't have any pH strips or meter by any chance do you? A rule of thumb is that if it made ethanol above 5% it will be fine to drink. I wouldn't worry...

I've always left the remaining bit in the corny but now I'm going to turn it upside down, thanks for the suggestion! I suppose a coupe psi on it wouldn't hurt either. I love this forum!

I agree with Azura to keep it simple.

@Azura, every development in sophistication the homebrew community achieves the better brewers we all become. Reducing this thread to being alarmist is essentially saying "I'm taking time out of my life to assert that your discussion is meaningless to me." That doesn't contribute a thing to the...

@Azura I agree good cleaning practices will generally keep contaminations in the background. But that doesn't mean you don't have contaminants in your process, you are just doing well to keep their populations in the noise. Homebrewing is allowed to be more forgiving than commercial setups for...