If it is cooled to pitch temp, no reason you can't pitch in the kettle and then transfer.. a reason you might not want to is because trub and other losses in the kettle will leave some small amount of yeast behind. As for the aeration, the shake method had been used by alot of people. I use...

I was referring to brewer 424266. This was brought to life from 5 years ago and valka commented on it.

If you get a permeate pump, you can get it under 1:1

Bots, godda love mila and Her brother

Is that sealed? how are you keeping oxygen, wild yeast, bacteria out?

DME is like $7lb. So about $0.50 worth each time vs an additional $8 for another smack pack. To each his own

for wood, yes lol. I really want a 3 axis milling machine. nothing as big as a bridgport, but something to shape metal would be fun.

It does. Really the only thing that can go wrong is infection. You are keeping lots of sugar at 100F , but since it is pre-boil, the risk is low. They longer you let the lacto do its thing the more acid is produced, the more sour it gets

isnt that the point of the starter?

thanks, lol. not as pretty as it was in mind. but when all you have is a drill press and an angle grinder. you make due, lol.

Redid the mixer. The connection to it before was just a cross pin that hit the "D" on the drive shaft of the motor. Did not really work too well. So i bought a small pulley, that was actually designed to mount to the shaft. And connected the mixer assembly to that. Old setup New setup...

only sours I have ever made were in the kettle, pre-boil. used lacto-baccilus for about 5 days then boiled and fermented as normal. it turned out nice and sour and still fermented normally.

Just don't expect a colorful ale with the normal carmel notes. Vienna is only a couple pts higher in color than MO. You are gonna end up with a hoppy Vienna ale. Will still be good. :)

Yup, it compacts the yeast and makes it way easier

When i make a starter, i chuck all the "beer" down the drain and only pitch the slurry. So doesn't matter what dme i use to make the starter

Exactly what i did

Just curious, if you already have it in a sanitary vessel, why not just ferment it in the corny?

look at the size of the neck on that? they really hard to clean. I would look at the fermonster or all rounder if you want plastic...

that sounds right. as others suggested, maybe its time for a new fermenter. ok, good. just trying to eliminate anything that might cause it.

infections in beer are 100% bacteria or rogue yeast. having a warm environment and lots of sugar to eat is ideal for most organisms. so keeping equipment clean and sanitized and not exposing it to "bugs" while it is fermenting is important. one question, when you fill the airlock, do you use...