The important part is you have to ask what kind of car it is…

https://xkcd.com/3068/

I would say the reason something like TOSNA goes against the manufacturer’s directions is because the manufacturer just provide a “generic” usage recommendation (e.g. 1.5g per gallon or 1/2 tsp per gallon) when they amount you use should absolutely be customized to the batch you are making. I would argue that the most important part of TOSNA isn’t the fact that the nitrogen sources are “Organic” (although I do firmly believe that organic nitrogen sources (i.e from dead yeast cells) that do not contain DAP lead to fewer temperature spikes from rapid fermentation and therefore produce far fewer fusel alcohols and therefore require less aging time to “mellow”), but that it is the fact that it is a “Tailored” protocol, taking into consideration not only the total volume of must, but the gravity of that must, the nitrogen requirements of the yeast being used for the fermentation, whether there is fruit being added which would reduce the extraneous nitrogen required to be added for healthy fermentation etc.

I would guess YAN is more important because what’s the point of having free nitrogen if the yeast can’t actually utilise it.

I’ve never done experiments between SNA and front loading all the nutrients. I don’t find the staggered additions difficult to do or a burden and I’m typically degassing/oxygenating anyway for the first few days. Plus it gives me an opportunity to take samples and see how fermentation is progressing.

Sure it’s technically more work than the one and done method of front loading but not enough of an added burden that it’s too much effort to bother.

I don’t often use nutrients when I’m brewing beer unless I’m making a big beer (>8% A.B.V.) and I want to ensure a nice healthy fermentation. I do however use nutrients every single time I make cider/wine/mead since the fermentables here do not provide enough FAN (Free Amino Nitrogen) and so without them fermentation is sluggish, throws off a ton of sulfur and often requires a long conditioning/aging time to get to a point where I would want to drink it.

As for the actual nutrients I use, for beers I will use Wyeast Beer Nutrient Blend and for mead I rehydrate dry yeast with Go-Ferm and do a Staggered Nutrient Addition of Fermaid O over the first 4 days of fermentation along with oxygenating/degassing with pure O2 through a sintered stone.

!homebrewing@sopuli.xyz is probably the community I’m most active in. It’s a welcoming community for anyone who brews their own alcohol (mainly beer focused I would say but some people have made mead and other wines).

Baconeater eat bacon. Bacon tasty!

Here is a screen recording of what I mean

I guess what I am calling a “left swipe” is a swipe from the left to the right. Such as takes you one step back from a post to the Frontpage. I am requesting that a left to right swipe from the Frontpage open up the hamburger menu on the left side.

The Frontpage. Mine is my subscribed feed but if you haven’t set this as the default view then I guess it displays the local feed for the instance you are registered on.

By homepage I mean Frontpage (the screen with all the posts that loads when you open the app). Swiping from left to right from a post itself takes you back to the Frontpage but swiping from left to right from the Frontpage does nothing (this is what I want to open the hamburger menu). I have swipe navigation enabled and use it to navigate throughout the rest of the app. There is currently no way to open the hamburger menu via a swipe action from the Frontpage (you have to tap the 3 lines at the top of the screen which is not easy to do with 1 hand)

Swipe navigation works everywhere except from the homescreen. I’m requesting that it work there also.

They look like Yorkshire Puddings so I would guess they taste pretty similar. They are savoury and don’t taste of too much by themselves (but are fantastic smothered in gravy)

That’s odd. I can view that post in context through the app.

Yup that’s a wheat beer all right! As a matter of habit I always use a blow off tube for the first few days of fermenting a wheat heavy beer.

I don’t notice anything super out of the ordinary. The poppet does appear to be more depressed than usual (they usually sit flush with the top of the post) but if anything I would think that it would be more likely to flow normally in this state (rather than not pour properly). I’m glad the new post seems to be working at least!

I mean you could remove the dip tube but then you are opening up the beer to oxygen and potential contamination. Blasting gas through the liquid post can help clear clogs without opening up the keg. You can check for leaks by spraying the posts and the lid with either starsan or just soapy water.

Hmm. I would personally try blasting some CO₂ through the liquid post to clear out any blockages.

You basically don’t need any real pressure in order to force liquid out of the keg it’s just that if the pressure in the headspace is lower than the equilibrium pressure of the carbonation, then gas will come out of solution in the beer as it pours and it will go flat. If you pull the manual pressure relief and hear gas escaping then the beer should absolutely pour which again seems to suggest that something on the liquid side is clogged. Did you dry hop the beer in the keg?