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I recently went from 10 gallon batches to 15 gallon and I was already making 4L starters. Getting a flask larger than 5L seems impractical, so I've continued just making 4L starters. I'm probably still overdoing it for the beers I make, mostly around 6%abv.

It's a perfectly fine idea.

I have heard that wlp001 (same as US05, but not 100%) is weird in that it produces some peachy flavors when fermented cool. Most ale yeasts taste fantastic if fermented cool so long as you pitch enough healthy yeast, oxygenate well and don't have significant temp variation. WLP001 is sort of an...

In my opinion cleaning/sanitation is pass or fail. There are no incremental gains to be achieved by cleaning better. Either you provided adequate sanitation or you got an infection. This is not a way to make you beer a little better by cleaning a little more.

I don't need the upgrade, but that is really nice! Well done!

My apologies. Thank you for the info. I've started working nights again and I have a tendency to be irrational and cranky when I work nights. Nothing to see here folks, please move along.

Using PIDS vs this is looking like the thing to do if I don't want to deal with headache after headache. This is moving further away from being an alternative to the mainstream approach and more and more looking like a hobby within a hobby for a select few.

Are you saying that if I have RTDs then the only way to make them work with 1.1 is to contact you for a special map or use a legacy map? So If I use RTDs I should probably just stick with version 1.0 and not expect any further support in future updates?

Oh, if that's where you're at check out Lauter Day Brewers or ZZ Hops. They'll be closer. I don't know if there are any big clubs in Utah County.

Well, an RO system with fairly basic additions (mostly Calcium Chloride, gypsum and lactic acid, or baking soda for dark beers) is a great way to start. But yeast and fermentation temp control might be other areas to look at. So much of the "clean" vs "dirty" things that happen with beer...

Water chemistry.

Or... Get a non-glass fermentation vessel.

I was going to mention the fact that compressor air is not clean, not by any stretch of the imagination. You beat me to it.

Do you control your fermentation temps? That would be the first place I'd look if I had an "off" flavor. What's the yeast? What was the wort temp when you pitched? What's the ambient and/or beer temp during fermentation? How was it from yeast pitch to when you tasted the "off" flavor? What...

Nice!

I wouldn't use a space heater. It's too hot. Like I said, I don't think you need to do anything. Especially if you chill to low 60s and pitch the yeast. Fermentation is an exothermic process, it generates heat. So if you chill wort to low 60s I don't think it'll ever go below 60 during...

I often ferment at temps below what the manufacturer recommends. In fact I would generally suggest that people ignore what the temp on the packet is. You usually don't want to be at the top of that range. I haven't used that yeast, but I bet it'll get going if it's in the upper 50s, and once...

Got my score sheets today. 39 for an old ale. Wasn't "old" enough, which is probably true. Doesn't look like it went to a mini-BOS.

They were drinking his and gave you the points?

What's the last day? I'm still waiting for my score sheets from Tampa.