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Depends on who you ask. If you can make a starter, grow up one pack and pitch. Otherwise pitch 2 packs. Direct pitch or rehydrate? Again, Depends on who you ask. Personally, if using a narrow neck carboy, I would rehydrate and add through a funnel. If using a bucket or other widemouth...

Are you adding directly to your brew or making a starter? If just adding add both at once. If making a starter, use one then grow your starter to your calculated pitch size. Save the second pack for later use.

First two houghts: 1. Overcarbed. Week one was still carbing, Week 2 was still carbing. This could be from too much priming sugar, or you weren't done with fermentation due to a stalled fermentation. 2. Contamination/infection. Possible Contamination from bottle not being clean or from...

Picture is worth a thousand words. 1. Pic of bottom/inside of an unused cap. 2. Pic or a capped bottle from top and also a side shot. I'm not entirely sure what I'm looking for, but whenever I get a flat bottle, I always look to see if anything seemed out of place.

Point taken. To clarify my point, 1 5gal batch vs 5 1gal batches, in theory, I'm still getting the same 40 pints but learn 4 times as much about the process, providing I learn and grow from each batch. Reality: I still have 40 pints regardless of method. Theory: small improvements from each...

Theory I wish I realized way back a long time ago. I admittedly believed that the cost savings for a 5 gal vs a 1 gal was worth it. Yes, cost/unit goes down, but who wants to "down" 40 pints of meh product.

Conversion begins at 176f. However, I don't know the time it would take to convert.

I have done this on more than one occasion. I've also dumped isopropyl on a cut, let it dry then crazyglue the skin flap back down.

Don't know, but coor's and Molson are related. Had no idea until today. Maybe I'll get some Molson ice to remind me that there is even worse things than natty ice.

Passed a billboard on my way home from work today, apparently Coors is in the hard seltzer game. Just wondering if I'm missing something? I mean, they already have coors light which is probably closer to a lightly hopped seltzer than a beer, except I'm not even sure there is any hops. I imagine...

Not apparently, it does at temps above 176f. It releases CO2 and H2O. This happens naturally during baking which is why Baking soda helps to rise. Converting Bicarb to Carbonate before will reduce some of the "rise" since the H2O and CO2 have been released.

Thanks. Your interpreting this incorrectly. On your hydrometer, 40 means 1.040. 10 means 1.010 Each measurement of "10" makes reading easier. Once you get to "100" it is labeled as 1.100. The next values are "110" and "120" respectively.

It sounds like you may be reading brix instead of specific gravity, though 40 brix is 1.179 and 11 brix is 1.042 though that is a really high gravity reading, unless you added a tone of sugar. This is around 18abv and really sweet. Pic would be helpful like Yooper said.

I'd suggest racking a couple times and bottling. I'd probably k-meta to reduce oxidation effects on the transfers, but nothing I'd be concerned with other than off-flavor from sitting on primary for 4 years.

If you juiced/ground whole pears there should be enough natural yeast on the skins to start fermentation.

I don't think I'm surprised, but Dafuq kind of pron you wachin'? Probably better to not answer.

Regarding ph meters, I got mine from Amazon. Something in the $15-25 range. I just need "good enough." It's more sensitive than litmus strips but not so costly that I'd be prohibitive to replace. Volume, some people top with juice if available or distilled water. Other people use glass marbles...

Or had incomplete fermentation and/or off flavors from stressed yeasts. Some fruit can yield very acidic conditions which result in conditions that are difficult for the yeast to work.

Smells like death, tastes like heaven. Quite the sensory conundrum. I'm sure there is good and bad, but I've only had good frim a reputable cheese monger.