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Not 100% on topic but I'm a little curious about this... If you boil a hopped extract can (for sanitation or whatever), have you affected the IBU? Put differently, are there any late hop additions for aroma in a can of extract, that you will boil off into bitterness/ibu?

I've heard this joke before I think... Glad everyone is ok

Jeepers... Solid commute, mate! There are a dozen homebrew books on audible.com not the authors you mentioned but interesting reads (listens) none the less Best of luck Garf

Yes, a massive long shot. A super OCD home wine maker may be testing for protein stability or tartaric acid crystals or something. I believe some distillers use these too but I can't recall what for

Thanks for your support gents I'll keep this thread going a little longer in case a few guys show interest. Cheers Garf

Your beer can't be too bad... Clearly you've enjoyed a few!

Buchner flasks are used commonly in wine analysis. There's a chance the deceased dabbled in homemade wine when not kegging beers

Count me in. Thanks

Hi everyone, As a man of faith, I'm wondering if any fellow believers are a part of AHB. If anyone is interested in starting a sub-forum for the sake of fellowship, please share your thoughts below. Yours in Christ Garf

Welcome Cortez the killer is the guy you want to message for access to IBU forum Garf

Hey mate. Are the taps snap connection or threaded? How much were you chasing?

What's your bottle cleaning procedure?

Is the temperature currently rising by any chance? It may be expanding and therefor pushing air/gas out the airlock. It may also be releasing dissolved CO2 even if fermentation is finished. If your hyrdo samples are accurate, it should be fine to bottle up. Garf

Santa left me a book on sustainable brewing for Christmas. It's an interesting read and has a few suggested recipes for spent grain. My favourite experiment was to turn it into baking flour by drying in a warm oven and grinding in a food processor. Is there any better disposal than your own gut?

My neighbours do a similar thing really

+1

My understanding is that you could harvest from either. Cells on top are generally active but cells at bottom are presumed inactive (not dead, necessarily). I've harvested us05 only from the bottom of a finished beer with no issues upon repitching. I would think your process for 3470 will be...

What's implied by bacteria? Do we read "lacto"? It doesn't specify. Another great find though

Great find thanks Dan

Used brown sugar in a Baltic porter recently. Not very noticeable at 5%