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I've been using a coffee filter sprayed with starsan. Works great

Correct, it is 101 grams per 1 liter. So the second step should be 202g for 2 liters.

USA

Let's dance

@TxBrew how many notifications do you have??

Drank some of my Irish red, foreign export, and an IPA

I've done big pitch rates with many strains, and some have turned out without a trace of diacetyl, but I think you are missing my point, either that or I am missing yours. I am saying that production of diacetyl is very dependant on yeast strain. The amount you pitch and temps you ferment will...

You are right on the beers I judge and I did not intend to say that all the beers I judge are pitched properly. And I absolutely will agree that higher pitching rates will lead to less produced. But it will still be produced and a lot of the lagers I make (I make a lot of lagers myself)...

Do you have anything else to back that up with? I'm sorry but I think that's a bold statement to say you should never have diacetyl in your beer if you almost double pitch and your biggest argument is "I didn't taste it" I don't mean to sound rude here but I judge quite a bit of beers and I...

I got the same message too. Luckily the money hasn't gone through yet

I have Fermonsters, cheap, easy, And I can pressure transfer

Not needing a d-rest is YEAST DEPENDENT! (Sorry I yelled) I say this because I think it's bad advice to say if you pitch enough you'll never need a d-rest. Some YEAST are notorious for never producing diacetyl, others are notorious for producing lots of it. No one strain is alike. If you...

Well in the 15 seconds I thought about it and pulled the trigger ;) I will also update my experience

Please update how it is. I want one

They all taste like eating hops :) In actuality while you did under pitch but I don't believe that is your issue. If it wasn't mixed well it will still bit during fermentation (everything moves around a bunch there). Underpitching also doesn't mean lower alcohol, but more off flavors (called...

Having a pellicle doesn't necessarily mean this is a brettanomyces infection (although it could) I would recommend keeping it for awhile and seeing how it does if nothing else just to learn what type of infection you have. If it turns horsey, hay like, barn yard, or just plain funky (but not...

It happened but everything is fermenting well and going smoothly. Temp probes are easy enough to replace.

I'm pretty sure using your fermenter will make true beer (tm) @fredthecat

I did mash 5/8" drywall with this...... Just kidding this was an actual beer @fredthecat

Yup...i feel very confident in my PID readings but when they were jumping around I was so annoyed