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In my admittedly fairly limited posting activity on HBT I never had a direct interaction with Bracc. And I'll admit to just flying over most of his posts, also because I'm no native english speaker, and a foreigner (to the US), so I found a lot of what he was writing quite hard to grasp... not...

Yeah, for the time being I prefer to keep my fingers away from diastaticus. I went back to using WY 3522 Ardennes, partly on its own, partly in combination with brett. I very much enjoyed the results obtained with this yeast in the past, especially when paired with brett. I know it's not a...

Alright, I'm resurrecting this thread for the second time, but it somehow came to my mind just now that I still wanted to give an update on this, FWIW... (for those interested, you might need to read the thread again, starting from post #14, to get back into the context of what I'm talking...

May I ask what percentage of Munich do you typically use in your WCIPA grain bill? And what is your typical base malt for the style? I'm thinking about trying a grain bill of 85 % Maris Otter or Golden Promise, and 15 % Munich in my next WCIPA, while also dropping the crystal malt entirely. But...

My personal feelings as well. OK, if one leaves a large headspace I could see this being a problem for other styles too. But with the smallish headspace I am using these days, I could not notice any benefits of those specific extra measures in styles other than the hoppy ones. Then it probably...

I think you do have a valid point here. I actually never had a bottle cracking or exploding until now, so I hope you are right :) When I was experimenting a bit with this method, a few of my swing-tops that I accidentally filled too high started oozing beer from under the gasket at some point...

I think you are right here... I tend to believe that at least part of the reason the method worked for me, is the fact I am using swing-top bottles, that I can really seal almost immediatlely after the purge.

No I am still using it, but only for the hoppy / dry hopped ones.

Yes, for hoppy beers it has been shown to be both effective and reliable by more than one person in this thread. Then, whether it is also worth the additional cost and effort is another debate, especially when comparing to the arguably more straightforward "high filling" method. I personally...

Yes, my main strategy right now is also that of filling much higher than I originally used to, and this for every style I brew. (Given that it is so easy to implement). That said, I am not as courageous as you and I usually still leave about 1.5 to 2 cm of headspace. I found 1 cm or below to be...

I'd be very surprised if you find any differences between purged and unpurged in such a style as a porter. Then again, @Miraculix found benefits of purging (or rather high bottle fills, I believe) in styles I wouldn't have expected to see benefits... so you never know.

Wow... wouldn't have thought for it to have such an impact in less hoppy styles. It's great to hear that it worked so well for you, but are you sure you did not improve also other parts of your process at the same time? ;-) I just find it hard to believe it would have such a huge impact in...

Yes sure, that was the main point of my original post in this thread ;-). But thanks for bringing it again because it is indeed critical. And @thefigure5 is correct that reading through this thread has become an odyssey (for various reasons), and one can easily loose track of the most relevant...

Yes I'm still bottling. I must preface that I use these tricks only on my really hop forward beers, such as NEIPAs, and I'm not brewing such beers very often (in fact I'm not breweing very often in general, unfortunately). I'm brewing these kind of styles less than once a year on average, so I...

Since I live in Europe I'm typically a user of either Weyermann and/or english malts. This one was a blend of maris otter, weyermann barke pilsner, 25% spelt malt and 1% Caramunich III.

There currently seems to be a trend towards getting the lightest possible NEIPAs (color-wise) . Personally I like a nice orange color even better for this style, or is it just me? By the way, talking about head retention, this is my latest ant the first time using spelt malt. Holy hell what an...

I do have both 20 ml and 30 ml vials at the moment in the freezer. However, not from the same yeast strains/batches. I may think about doing such a comparison next time I freeze yeast, but that won't happen very soon... I am planning on using my own cultures for a while now. I use a...

Thanks for the clarifications. Just to be clear I did not want to be argumentative or anything. I was genuinely curious about the reasons as to why freezing volumes larger than 10-15 ml may be counterproductive. As said I had great results freezing about 30 ml but I'm open to reconsider my...

Why shouldn't it work with volumes larger than 10-15 ml? I regularly freeze in small, 30 ml glass bottles and it works perfectly. That is about double your maximum stated volume. I chose to go with a slightly higher volume because I usually collect from undecanted starters, where cell density...

The alkalinity test I have does show a very evident color switch that is almost impossible to miss. The total hardness test is a bit more tricky, with a much more subtle/faint color switch. I think it has gotten worse with age and it's probably time to replace it. But the alkalinity test is...