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Not to poop on your poop stir but what are Low-O2 methods and in what way are they effective regarding NEIPA's?

Have you heard of pee as sanitizer? https://www.homebrewtalk.com/showthread.php?t=14423

Butterfly valves are really only meant to be either open or closed, not very good at regulating flow rate. Diaphragm valves, globe valves, and even ball valves are better for that purpose.

Those lab chambers are sweet!

Could you elaborate on your method? So you have a pressurized container of priming solution that you are somehow attaching to the pressure release valve on the keg lid, and transferring without opening it to atmosphere?

I don't see any silicone in the OP's setup. It looks like he uses the most common black Buna-N rubber o-rings, which are just fine. They have the lowest permeability of any other common o-ring materials. http://www.mtm-inc.com/av-20101216-how-to-select-o-ring-materials-for-vacuum-applications.html

I'm local and I will take it. PM sent.

Long term exposure of phosphoric acid (e.g. Star-San) can damage silicone. I've had silicone o-rings dissolve in Star-San. My recommendation would be to limit contact and keep temperatures low.

A lot of the flavor development utilizing the maillard process is dependent on the nitrogen source. In the case of wort the amino acids and proteins are resulting different (tasting) maillard products. If I remember correctly RyanBrews was experimenting with how different sources of the amino...

No issues with galvanic corrosion?

Thanks for the opportunity!

Thanks!

Be careful using Acid #5 with silicone. Works great on stainless, though.

If I had a choice I would go with punted amber bottles.

Sanitary specification is a complex topic when dealing with food and especially pharmaceutical applications. Even the finish on stainless steel surfaces needs to be at a certain level of polish, which many of the popular homebrew pumps (e.g. March) lack even if you were to remove all threads not...

Do you have any new thoughts on competing with this in BJCP competitions now that the style is more widely known? What would be the best categories in the 2015 guidelines?

I've aged this in a carboy for over a year and it turned out amazing. Added a modest amount of oak (50 g French oak cubes in 5 gal) and forgot all about it. The two year old bottles won third place at a competition. Alcohol, phenols, and other roast malt derived antioxidants protect a beer this...

I use a clean 0.5 µ stone so in my experience that is definitely not the case. You are saying that you use a 0.5 µ stone with 1 LPM flow rate and the O2 is immediately dissolving?

I use 1/16 LPM flow rate and even then there are bubbles forming on the surface. I have a spreadsheet to estimate how long to flow O2 at a certain flow rate to get the concentration I want. Using 1 LPM seems to me like a big waste of O2.

I used this yeast for the first time recently. Large dose of pure O2, pitched the appropriate size starter, pitched at 70°F and allowed to ramp to 90°F over 4 days, with loose foil over fermentor opening. Still got stuck at 1.035. After several weeks of very very slowly dropping in gravity...