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You dont want to go too hard with the O2 even for a lager. Too much and you can increase D levels and anyway, O2 is for growing yeast not for fermenting booze. All you need is enough to ferment your booze and give you a decent flavour, any more is at best a waste of extract and at worst...

Yep - if you taste diacetyl in your "beer" - its too late. If you taste it in your still fermenting beer its fine. All you need is some time. Leave it alone. If a week or so extra time at fermet temp (or a bit higher if you are making a proper lager) doesnt fix it, then maybe its infection, or...

just make it exactly as you we going to do for the kolsch - and use a nice lager yeast instead. It'll basically be a Helles or thereabouts. Or cube and wait for the yeast - I do agree with the guys who have said that without a genuine kolsch yeast it wont really be a kolsch - a pleasant summery...

Good point - I've almost always seen bubblegum as one of the descriptors for ethyl butyrate, so thats what leapt to mind (thinking wrigleys too). Locked into a tasting room mindset - thanks for the bump back into the real world.

bubble gum from US 05 - well, bubblegum is an ester, so all the talk of phenolics is awry if you are describing your flavour correctly - then again, US 05 doesn't usualkly produce shit that would normally be described as bubblegum. ferm temp way off would be a first guess - maybe a wild yeast...

I cant see how that could be bad

OK - there has been a bit of "what I do" but not much of " what would be best to do" - so here is what would be best to do. My opinion, and it happens to coincide with the concensus opinion if you decide to go searching for it - this is the most likely chose that will give you the beer you are...

All that works OK - for simplicities sake and still lovely flavour and aroma - just take every single hop addition that is not "start of boil" and move it to "cube hop" calculate any hop additions that happen in the actual boil as though they were 90min additions - calculate things that go into...

That article is a good simple explanation of the function of wort boiling - I'm not sure how you came up with 3% as an appropriate figure though. Thats to achieve most of the result for some of the criteria. 3% is not enough. Read further and you'll notice that the article states that modern...

which allows you to not put any carbonates in your beer - which IMO is a good thing. Carbonates taste nasty in every beer, including stouts. Hardly anyone agrees with me.... but i cant be held responsible if you're all wrong at once. Food grade caustic would do the job too. Should note though...

Your teaspoons must be a lot more conservative than mine.... 6-8g of either CaCl or CaSO4 when I am scooping. I arrived at that well and truly after coming out the other side of weighing, measuringing, calculating and all the guff. For me - in melbourne water it all turns out quite simply. For...

And yet - I see Jonesy's milk plugged by every good coffee shop I go to. Sure - Coles and Woolies between them have fucked over a shitload of dairy farmers, and I come from the country and grew up with dairy farmers as my school mates. I know some of those people who have been fucked up...

pH meter while you are learning - absolutely. For on the fly brewing.... nah, not really. By the time you've measured it its nearly to late anyway. Learning tool for next brew. In a stable water environment like for instance Melbournes water supply... you'll probably eventually get lazy and be...

If you want to re-circ - presumably for wort clarity.... I 'd go further than Nev and say no holes in the sides at all. If you are re-circing, you've moved away from the BIAB paradigm and into the Braumeister paradigm. They aren't the same. Sorry to sound elitist, but BIAB brewers often dont...

I've done some experimenting with the 5.2 bufffer you can typically buy - My science wasn't something you'd put your house on statistically.... but in none of the several (benchtop sized) experiments I did (even at more than twice the reccomended dose) did the addition of 5.2 buffering salts to...

OK - dont store them in the same plastic container... but in the same fridge?? Jeez, I get wee spots of blue mold on my cams sometimes... and I've never made a blue. Little care, different container, maybe a bit of paper towel over the top of teh container so things cant just fall in but...

I understand that calf rennet has much betterr shelf life than vege rennet..... and its not that the stuff stops working, its just that it loses potency and so you never know whether the amount you used is what you intended....might might still coagulate, but different recipes use differing...

Depends on whether you want "it probably wont hurt" or "it will absolutely not hurt" so - if you sanitise with something that needs to be rinsed, then rinse it with your tap water, it'll probably be OK..... or you can sanitise with a no rinse sanitiser (which, if you use either iodophor or the...

FYI cheesemakers Most of the cheesemaking supply places I have seen stock essentially the same range of ingredients and equipment - one of which is bacterially derived vegetarian rennet. Which as luck would have it doesn't have a magnificent shelflife. One of the biggest problems I've faced is...

OK - it seems you are in need of some of the really basic info regarding brewing other than via K&K, the things you mentioned are brewing in general questions, not specifically BIAB ones and it suggests to me that you dont need a few tips from AHBers, you need an instruction book. So.... Go here...