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Been using that syringe set up from Brew Hardware the past year. Works very well and now no need to open keg lid. Remember to vent keg prior to injecting. I inject Biofine Clear 48 hours prior to cold crashing. I abandoned gelatin, I noted a marked decrease in hop aroma in my beers.

My technique: Transfer from conical fermenter few points shy of terminal gravity to keg with FloTIT and spundig at 4-5 psi. Keg sits at fermentation temperature for about one week until terminal gravity. Inject finings and into cold storage, could sit here for weeks depending upon beer OG, big...

I have used both methods successfully. Transfer towards the tail end of fermentation adds a bit of insurance that any oxygen remnants introduced during transfer are removed with active fermentation. A technique to minimize beer oxidation.

Lalvin EC-1118, pH tolerant and 12%+ alcohol tolerant. Your flavor profile is fully developed so just need to finish fermentation. I always keep this dry yeast in the refrigerator for such occasions.

I brew almost exclusively Belgian style beers. From the conical fermenter towards the end of fermentation beer gets transferred to kegs under CO2 to finish fermentation. Two kegs with FloTIT's and spundig's. They can sit in the kegs and finish out fermentation to terminal gravity. Then add...

Thank you all for your responses. jdauria you were right on! I believe the recipe is from the article Brewing Modern Monastic Ales by Derek Scott. Brewed the Dubbel 2 days ago using this method as percent of total IBU's.

This recipe gives hops as a percentage that I need assistance at understanding correctly. Never seen a recipe quantity written like this before. It comes from one of the LoDo authors, apology forgotten which one. For hops: 60/30/10 50% at 60 minutes 25% at 30 minutes 25% at 10 minutes I assume...

Been using iSpring for years and give it the thumbs up - 5-star rating. Recommend you buy their system with water pump. Takes less time to produce RO water and less water waste since under pressure. Also, recommend buying larger collection tank. Came with 3-gallon tank, I bought separate...

I always keep my barrels filled. Beer goes out, new beer goes in. Early in my barrel career I tried keeping a few barrels around after they were empty. They were a big pain to try and reseal to make watertight when went to use again. Plenty of steaming hot water inside and out to try and swell...

This is excellent article I used many years ago on setting up and using RO system. https://fermware.com/reverse-osmosis-system-installation/

+1

Been making dog treats for years without issue. Used all kinds of different grains over the years. Only item to avoid in hops - bad for dogs. I think mash hopping is still relatively rare.

My thanks to doug293cz and mac_1103 about these Limit Dextrinase posts. Somehow, I have missed their prior discussions of this fascinating topic. I am now obsessed with a deeper delve into the subject.

Cost me more to buy Weyermann from my LHBS than to purchase and pay shipping from mail order.

From your link: "A New Approach to Limit Dextrinase and its Role in Mashing*" " It was demonstrated that typical conversion temperatures of 63–65 °C and a mash pH of 5.4–5.5 favour the action of malt limit dextrinase. The temperature optimum for the limit dextrinase of a malt extract was...

Lambic hops have very low alpha acid content. IBU > 2 will often stop Lactobacillus from working. Sour beer does not need hop bitterness, flavor or aroma.

Should never have a "bad smell", but lactic acid smell 2-3 days if under prime condition. Lactobacillus requires temperature about 70-90 degrees for optimum performance. IBU > 2 is detrimental and will prevent lacto from souring. Lactobacillus as primary pitch will finish in 72 hours. pH...

I shoot for pH 3.2 - 3.5 You can add lacto at any point tho I prefer at the very start to get pH spot on first. Lambic hops first choice. No hops second choice. Mixed bugs I add to secondary. There are multiple ways to achieve desired flavor profile. Takes multiple experiments to see what flavor...

First choice lambic hops. Second choice no hops. Above minimal hop levels it will stunt the blend flavors.

pH 4.0 is most common recommendation.