Recent content by bugeater

I have a similar question. I've also got a Philly sour brew going. Added a box of guava juice at the end of the boil, so that will be fine (and hopefully it added a bit of glucose to help the lactic acid production). But I've also just dumped in 400 grams of frozen passionfruit pulp (at 4...

Interesting approach. Guess you'd need to make sure a bit of fermentation is still underway and keep the top section pressure lower than the bottom. Might have to give it a try.

How about a conical jar for the Fermzilla with a port on the bottom? Then we could bleed off trub/yeast without any beer wastage. The current system works fine if there is exactly 1L of trub/yeast, but not otherwise.

Heatbeads give me a smell reminiscent of burning coal. Visit a miniature railway and smell the steam trains. That said, when I cook steak on my webber it tastes like awesome. Heat beads and a handful of smoking wood. Yum. Heat beads manufacture...

This info probably means they did not detect any bacteria or wild yeast, but can't claim there aren't any since there is a detection limit to any test.

It's saying it is 100% free of aerobic and anaerobic bacteria. Not that it contains them.

No worries :D I've had the southern harvest before and quite liked it, but when I saw the Northern version I thought it was worth a test. It wasn't even on the shelves. Just some open boxes.

Isn't that about the Southern Harvest?

I've not found anyone else mention this in any post, but for those interested, you can get the 2012 Sierra Nevada Northern Hemisphere Harvest at Dan Murphy's (well at least here in Melbourne). A bit exxy at about $12 a bottle, but I'm drinking it now and tis nice.

That fridge is neat. Where do I get one?

My guess is simply experience. A few infections and I gather you get a bit more focused on proper sanitation, and people generally go from K&K to AG, not the other way around.

If I learnt one thing in my undergrad Microbiology degree, it's that yeast is absolutely not bacteria. That is all :)

70% ethanol is pretty standard when working in a medical lab. There are spray bottles of it everywhere and you regularly wipe your work area down with it.

Well they are done and taste fine. Not much smokiness; but they are cheap woolies sausages after all, with quite a tough outer casing. Smoker is also much cleaner this time. I'd be willing to risk a fish now. I think the amount of smoking dust is probably the key.

Well looking at the amount of dust recommended for these other fish smokers, I may have used too much. The instructions on mine say cover the bottom to 1 cm deep or about two handfuls. Well two handfuls doesn't come near to covering the bottom, but that is how much I used. The other smokers...