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I'm using them in a chocolate rye foreign stout. FWH Bittering, and a -15 addition. Tastes great. Not sure if I'd dry hop heavily with these. Only dry hop I tried was with other hops as well so can't really say.

I've used sodium percarbonate for years. Also use it to clean/sanatze my pump and lines before I transfer beer.

I wish British Columbia wasn't so anal. The cost of licencing etc here is not worth it for anything smaller than brewpub/micro sized production. "Nano" here neans 500 hectoliter system brewing 7 days a week!

Malaysian Beer Frog Tadpoles.... They disguise themselves as grain husks.

I think the main taste difference between set and forget and force carbng is the additional cold storage time more than anything. Btw.. how long is your picnic tap beer line?

You can also try a Sawmp cooler. Carboy in bucket of water with t-shirt over it to act like a water wick, thus alowing evaporation to cool it down a few degrees. Also, Mauribrew ale yeast is the must high temperature tolerant yeast I have seen.

To use indoors with a non-flammable floor surface (and preferably fire resistant walls) you need proper ventilation. Ie range hood and fan venting to out doors with a fresh air return. You can also use in a garage with the garage door open (and inside doors shut).

I have a dozen but use about 8 (6 for beer) for 3 taps.

That is giving you an apparent attenuation of 73.4%. That seems pretty good for a high gravity beer and technically within range for this yeast. From Whitelabs: Attenuation 73-80%

Looks like a Pedio or Lacto infection. How sour is it? Lacto sours a lot quicker. And yes, racking and kegging very cold will slow any further growth considerably.

Welcome to the hobby!

How close does steel have to be to an induction burner to work? I have a large chill plate I acquired a while back.. the kind you use to chill pop for a pop gun.. its about 3" thick aluminum with a lot of SS line inside. Not sure if the SS line is magnetic and if it is if the aluminum would...

Yes you can.

English tasting hop. Reminds me a bit of goldings. I didnt particularly notice chocolate notes. Aroma is not so strong. I find it good for English Bitters, English ipa, stouts and porters. Its the only hop in this delicious rye chocolate stout I have on tap.

Well. If the taste is still there and warming it on its own doesn't help then try what I said above.

Yes, but did you pitch new yeast? Acetaldehyde must be converted to alcohol by yeast or it will never go away.

I'd add the chocolate to the boil. If you've already made your beer then you could add to the fermenter but I personally think the boil is best. Last beer I tried it in the mash as per a BYO article I read but I found it made the mash more viscous. I think they added to the mash in order to...

I mainly use the vertical T for air purge but it does give the me the abilty to send whatever I am pumping to another line/vessel.

I did that once with a pils like ale. Left it fir a year at my parents house when I had to move away for school. my Dad did top up the airlock on ocassion for me. The beer tasted great. What kind of "film" are you talking about on top?

I thought the looked rather plump. I seem to get shredded husks even at .050" at 500 RPM. Maybe the teeth are still to sharp?