Hi all, quick intro - 27 years homebrewing, starting before there was an internet so pretty old school, stovetop and bucket brewing. Mostly lagers, mostly pils/Pilsner family but will try any crazy idea.

Name: Sean. Experience: 27 years. Focus: Lagers. System: stovetop/lauter.

To save driving to the homebrew store, I walked to the pharmacy and got a tube of K-Y. I mean, it's sterile food-grade glycerine. No impact on foam. Good with any O-rings except Viton.

My last sour (using a commercial culture) definitely had a bucket-load of histamine or tyramine. After one bottle I felt like I was wearing Klingon make-up. And I'm not sensitive. Previous sours were below some threshold, I guess. I have not heard of it being a concern with regular ale and...

Here's a couple of sample recipes that I brew: https://www.brewersfriend.com/homebrew/recipe/view/581740/north-german-pils https://www.brewersfriend.com/homebrew/recipe/view/606338/kentucky-common

As Nosybear points out, the math isn't all that difficult, I have a spreadsheet to calculate temperatures for any two random mixtures of grain and water. I don't know modern programming methods but I can see where it might be a big job. Really, if I type in all of the ingredients and all of...

I don't know how big an ask this is, but what kind of support for cereal mashing could there be? I looked at the mash schedule options and it's not so detailed, so "cereal mash" and "main mash" tags are enough to be able to have a recipe printout that reflects the process. I'm so glad to have...