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The Blonde is a very clean style with not much to hide behind, unlike the hoppy goodness of a DIPA or a acrid richness of a porter where some slight off flavors could easily get lost. I would try the Campden though on your next light brew. It can't hurt and it might help. As long as it's...

Deionized sounds better than carbon filtered. Which system are you looking at for $65?

You can skip the secondary and just leave it in primary for 2-3 weeks and then dry hop 3-7 days. Just using all centennial hops and ~95% base malt will get you very close to THA.

My softened water has plenty of calcium (we still get scale) and was still lousy brew water. It's not just about calcium. You need to know ions, residual alkalinity, and pH before you can decide if it's good to brew with or what to do to make it good. It would be best to get your softened water...

Check the Electric Brewing forum on this site.

eBIAB setup is electronic temperature control circuitry whereas the the heat stick is just a heating element on or off, no control. The heat stick is very handy though.

Agree it's the crystal. I'd skip the carapils and maybe do 1/2 lbs of the C40, although you could consider not using any crystal and add something else like a biscuit/victory or amber malt for a touch of color/flavor. Dextrose is definitely not the problem as that is 100% fermentable and is your...

If you are looking for a quick pilsner-like beer with ale yeast, try Nottingham and ferment on the cold side. It's crisp, clean, and dry. Works great when trying to tweak a recipe or just want to brew up something quickly. You don't have to wait months for the results.

Kal, there was a Basic Brewing podcast where a guy did a similar experiment. He added ~2 lbs of Nelson Sauvin hops to a ~5 gallon batch all at the end of the boil with no other additions. The beer ended up testing at 80 IBU. He called it "Full Nelson". It sounded delicious! You might search for...

Have you had that hop combo before? If not you might try a smaller test batch first like a lower gravity IPA. Make sure you mash low to finish dry. For a beer this big you should probably set your expected efficiency at least 10 points lower than normal. You don't need to FWH the magnum as it...

The MM2 is the 1.5" two roller mill. The MM2.0 is the 2" two roller mill. I went for the MM2 and it seemed like it was bigger than most others in the price range.

I also read on one of the other forums that the Three Floyd's brewer recommended the WY1968 for Zombie Dust clone.

First, you can get the same mill on Amazon for $20 (+free shipping with Prime or $25 order). Next, search "ugly junk" thread on here to find out how to fix these up to make them useable. Personally, I had the Victoria mill and thought it was inconsistent so upgraded to a Monster Mill which has...

You would need to use a pressure cooker to get to sterilization temps (i.e. above boiling).

Bottle jet washer, vinator, and bottle tree takes a lot of the effort out of bottling.

The oxygen absorbing activates when wet so dipping in Starsan or iodophor at bottling is fine. You just don't want to get them wet until you're ready to use.

If you suspect infection, replace your bottling bucket spigot as well.

Infection from leaving the wort without pitching yeast. But back to the OP, it depends on your process. I don't like a ton of trub and hop matter in the fermenter but at the same time some trub is useful for fermentation. You could always try it both ways to see what comes out better.

Zombie thread. Anyway, wheat beers do ferment out very quickly. But these time lines are all just rules of thumb. It really depends in the OG, yeast strain, temperature, pitch rate, etc as to when the beer is done. There are always exceptions but generally speaking most standard ales are done...

It's no different than any other recipe. Grain amount depends on your target batch size, OG and overall efficiency. Ballpark, about 10 lbs of grain will net about 5 gallons of 1.050 wort.