As an occasional consumer of low carb candy and Splenda, I can tell you that dextrins are a MAJOR substrate for methane-producing bacteria in the large intestine.
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I just brewed a N. German Pils last weekend. I used 99% German pils and 1% melanoidin. Any problem with that grainbill?
FWIW, I've done it both ways and now I'm straight form the fridge and into the beer. The temp shock theory is outdated and has been disproved. The current theory is that the yeast will start using up their glycogen reserves once they warm up and become active and you want that to happen in the beer, not before the yeast gets there. I find I get far better yeast performance by pitching cold. I'd encourage you to try it a few times and compare for yourself. At the very least, there's no downside.
I assume this would apply to pitching WL tubes straight from the fridge as well?? I've always just "read the directions" which say to warm to 70-75.
You're not doing yourself any favors just pitching the tubes straight (unless your brew is very low gravity). To make better beer, you should be making starters.
Well I really wanted to get a blue rectangular cooler to convert to a mash-tun but unfortunately I found a red one tucked away in my barn. I think I'm going to spray paint it so i can get that 110% efficiency that I keep reading about.
When I tested this aeration method last I got ~7.5 ppm after 90s and 8.0 ppm after another 60s. You won't get much higher than 8.0 since this the maximum for saturating the wort with O2 from the air. I'll have to repeat this on an upcoming batch but 2 min sounds like a good number.