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Ever drink milk? Star San was invented for the dairy industry as a sanitiser that wouldn't need a rinse. The foam is help it get into wee crannies.

I know it's not scientific, and there isn't any data... but I've just come across this about 1:17:15 in

I made a Bleach sanitiser spreadsheet if you want to try the Charlie Talley stuff - I'll link if you like. It's a perfect idea but because of imperfect manufacturing it kicked me right in the arse. Not getting link now - too drunk

You can look up the Charlie Talley no rinse sanitiser which worked for a while but then ended up with loads of beer that tasted like crap because it had phenols because cheap "thin" bleach just doesn't give a crap if it's got stuff from a previous run that's got surfactant in it from a previous...

Add a like to my post, bro!

I've changed my mind. I am going to do this from now on.

I absolutely have an open mind and change it when i see data. You saying 'closed mind' is what apologists do to try to undermine people that have genuine questions when they've got nothing, and it's a weakness, and an ugly one. I'm a big fan of rehydration of dry yeast; wasn't intially but...

I'd go for 25 psi for 2.4 vols of carbonation https://jollygoodbeer.co.uk/2015/08/23/under-pressure-keg-beer-pressure-in-the-uk/ https://jollygoodbeer.co.uk/wp-content/uploads/2016/03/JollyGoodBeer_PSI_Chart_for_60_40_Mixed_Gas.pdf Hopefully that's 3/16" beer line.

Maltmiller has 50g of calcium chloride flakes for £1.50. I bought a kilogram for £2.38 and it comes in a really cool box : And yes, that's genuinely what I use and I'll do all the crybabying for you to save you the bother - wehhhh, wehhhhh!!

Look into getting some gelatine, too. Last wine kit I had wouldn't even clear with the two part finings. I used dissolved gelatine and it was insanely clear the day later. Probably helped by the other two finings.

Hopefully with a graph showing the cell counts and viability over time overlaid.

Freezer. Still using packets that are about 6 years old.

Buffer - if I've imagined how you done it right that sink method has a flaw. The bottle is above the level of the water meaning it'll have to do work to raise the water making a small pressure difference difficult to see. An easier way to see the result is fill the bottle as much as you would...

Yeah, on commercial packets they mention rehydration but for homebrew plebs it's too risky because most of them are a bit dim and would mess it up. Beer kits are essentially the pot noodles of brewing and you just snip off the corner of the little sachet and squeeze it in. If I was selling...

When I was pushing that every day there were a few people who I knew it was really annoying so I kept rattling that tambourine but I know one of them eventually worked out my schtick (took bloody long enough) and there are a few that really don't like me and have either put me on ignore or just...

You could have just said no, I don't have any data. Goodbye.

@saccharomyces are there any qualitative results? The plural of anecdote isn't data.

@saccharomyces How many yeast cells die or become damaged during reproduction. You've done all the maths but it's a bit like the thing where the world would be three metres deep in dead flies after one summer if they didn't encounter hazards. And homebrewers typically don't aerate anywhere...

Don't buy a pressure barrel. Stick to bottling and wait until you've got enough experience to warrant getting some real kegs.

Absolutely can prime multiple times. If you're tapping it from a plastic pressure barrel then try and guage what carbonation is in it. Beer straight out of a fermenter has about 0.86 volumes, pressure barrels go up to about pffft, 1.8 vols if the kegs right near the limit so I'd knock that...