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Can i get to the gallery on the app? I can't see it. The world needs more pics of hop bines emerging from their slumber and reaching for the sun. Edit - if only the app sucked balls.

Foaming tells you very little about how much oxygen you are getting in. Wort will foam in the absence of oxygen due to the proteins entrapping gas molecules. The gas is not important. If you have access, try shaking a container of wort in an anaerobic chamber. It still foams up.

I've been writing posts and trying to attach pics for a week now and they always get rotated 90 degrees. Getting very sick of this app. I am not going to post sideways pics so end up discarding my post. Still missing PM notifications too.

Another vote for Challenger.

Agree. Price is fine. Why would anyone would do that to a Braumeister? What is the duct tape hiding? Edit - ok, I re-read the OP and it is insulated with something, possibly a camping mat, and then duct taped. I'd still recommend removing it to show that Braumeister the way it should look.

No sarcasm from me. That is terrible accuracy. RA is a made up homebrewing term.

I'm getting batch variations in Hop Thief 8. Bought a case a month ago and it was nice but lacked a late hop character. Bought more last night and there is a distinct dry hop character. I like the firmer bitterness in this version. At $12 for a 6 pack this month at Dan's it's a nice drop.

An accuracy of 50ppm for sulfate is as good as dipping your finger in the water and guessing. RA? Funny ****!

That's a lot of money for a result that has a terrible accuracy.

How are you testing your water?

I personally wouldn't as you're creating a massive surface area for bugs to play in an oxygen rich environment. It would be safer to rack beer to cubes ensuring minimal headspace and rack to keg when you have the requured volume. Remember you need extra beer to top up the barrel as some will...

I decided on this method after tasting a RIS brewed by a winemaker. Amazing! So smooth but rich and stouty. After talking about it with him i started to understand how brewing and winemaking techniques can be combined. So the barrel ageing on yeast lees serves a few purposes. Firstly, lager...

My hops, up until recently, only got afternoon sun and the Victoria only late afternoon. They still grew well. 2kg dry from several plants. Now a few willow trees have dropped limbs the vegie patch and hopyard are getting a lot more sun so it will be interesting to see how they do this season...

I use 50mg/L of PMS.

I've been barrel ageing RISssss for a few years. I add a lager yeast to the barrel to chew through a few more points and lager it through the winter. Rack to barrel when primary is done. No point adding CO2 as a barrel is not air tight. I add potassium metabisulfite as more of an insurance...

I've been selling rhizomes for several years. It will take a few years of growth, depending on climate, soil, water etc. but once established it's not hard to pull up the runners and divide them up. Like Barls, I would rather provide a good sized, viable rhizome with as many nodes as possible...

This is the gear i own, supplied by MHB/Brewman - Link From my reading the gear is designed for use with oxygen and meets all the relevant standards. I've been using the setup since MHB first stocked them. On my 3rd bottle now and love the ease of use. Plug and play. EDIT - the link is to...

Cheers mate. I assume 450 is fahrenheit?

What recipe and method did your daughter use? My daughter is becoming quite interested in cooking and this looks like a great way of teaching her about bread making.

This is the very reason why I, along with many people commenting in this thread, think you're a card carrying member of the Nutjob society. I've stated numerous times that like all scientists, my mind can be changed with evidence, whilst your mind (or at least what passes for a mind) is...