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It's really 0.08 lb. Roased barley is extremely dark with an SRM value of around 300. Half a pound of it would be way too much.

I have Wyeast beer nutrient but no DAP on hand. I understand that the Wyeast nutrient has some (or a lot?) of DAP in it but I can't find anything that says how much. Can I substitute it for DAP? Thanks!

Oh, maybe I should mention that the temp was in the mid 60's, not the 90's that I've read that lacto likes. Does that make any difference?

Yeah, I was going to try this sort of homemade lacto technique. I'm mashing and still on the fence. It's really more of a dead roadkill smell than sour milk. Maybe I'll hedge my bets and just add a smaller amount of it. Kind of pussing out over here.

I was planning to start my first Berliner Weisse about four weeks ago, so I grabbed and handful of grain and tossed it in some warm water. Things got busy and I never used it. Jump to today and I'm ready to brew... but his starter looks and smells pretty bad. Like sour milk. But maybe that's...

What was your IBU target? An OG of 1.100 is way high and you need a ton of hops to balance a beer that huge out. https://cdn.homebrewtalk.com/gallery/data/1/OG-IBU_Ratio.jpg

Me too! Reply.

Yep!

You just don't want the compressor cycling every few minutes. That would wear it out pretty quickly. The controllers that I know of let you set min/max values for how long and how often it will kick on. You should be able to dial it in so that your external temp controller turns it on/off at...

I just made one with a Love controller that cost, like, 2x or 3x as much? Dang! Next time I think I'll go with the STC. Thanks for the tip.

Under $50?? What make/model temp controller is that?

Are you using Fermcap S? That really cuts down on the foaming.

Never? All of my starters have done that. Looks normal to me.

Does it taste infected? That's how you know.

Wow, I didn't realize those prices included shipping. Not bad at all. Thanks for all the great pics. (As an aside for all the people selling expensive brewing equipment online. THESE are the kinds of pictures you need on your site! Can't have too many of them! Customers shouldn't have to hunt...

Doesn't sound like you waited too long at all. If you have off flavors like "sour," you'll need to re-evaluate your sanitation procedures. No use messing with your recipe until that's under control.

I understand that Maris Otter has a unique flavor described as "biscuitty" or like toasted bread. Could that be what you are tasting?

I don't think it's a big deal. It may turn out a bit darker, though. I believe boiling wort results in Maillard reactions-- the caramelization of sugars in the wort.

I've helped judge one contest so far. (Hoping to take the exam in Aug.) We took the highest 5 or so in each category and tasted them again before assigning a place. Scores from 1-50 can drift higher or lower while judging a flight of several dozen beers. Pitting the best against each other at...

Well, I generally use the Wyeast smack pack. If it blows up like a balloon, it's viable. I've had some old ones that only inflated half way. Checked the date and, yep, they were 4-5 months old. So I just bought another pack or two. Piched em all! (Yeah, and Mr. Malty is a great tool.)