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Wait! Give it another week or two or three conditioning/priming at room temperature. Taste it every few days, you'll see it's improving. Then move them to the fridge. They will continue to improve with a couple of weeks cold conditioning, and you'll also notice the chill haze drops out. I'd say...

There are two problems. The first is that it's flour and will get very sticky. The particles are very small. It would (presumably) have been dehusked before milling so you don't even have fine husk particles to separate the starch. The other problem as Uatuba was getting at is all the unknown...

No problem. The purpose of headspace is just to keep you (or the bottler) from spilling the beer.

Use FermcapS FTW!!!

Sure it does. It has volume that contributes to the total. A can of LME is about a liter. If you want 10 liters total, you'd add 9 liters of water. As far as your recipe goes, calibrating your fermentation vessel ahead of time makes it easier to hit your final volume. So yes, you're looking for...

It would work, but as you suggest much of the aroma would likely be boiled off. A better option would be to make a vodka infusion/extract from the lemon zest or cucumber and add that at bottling. You can experiment with how much to add at that time.

Dry hop with more hops, not longer time. More than a week gets you nothing good and can cause some varieties to yield a grassy flavor. Many are reporting that they get all the good stuff out of a dry hop in only 3 days.

This thread is great! For every I-don't-bother I posted, there's one or two from other brewers that absolutely makes me cringe! I know I'm not alone in that. Just proves that one way or another, people will make beer. :)

I don't even rack when dry hopping. Not reusing your sanitizer. - You don't need to mix it new every time. Filling your carboy to the top with sanitizer. - Just use a gallon (or less) and shake it. Checking your gravity while the beer is still fermenting. - Serves no positive purpose unless...

I heard a podcast interview with the owner of 5 Star, a couple of years ago. He said the oxygenating action of PBW is gone within 24 hours, and that OxyClean has a similar life.

Great experiment! I've parroted the recommendation for using distilled/RO water for extract beers on the idea that the maltster chose a specific water profile for the original mash, and you'd be best off just going with that. But it's really cool to see actual data. PS: You might want to...

Elephant in the room: unpasreurized fruit is loaded with lactobacillis!

Once or twice a year I'll build the same purchase from a whole bunch of sites and go with the cheapest after shipping. Of course I've found a couple of sites that I feel consistently get me the best deals/selection/service, but these will vary per individual.

I don't think your boil off rate is excessive at all. My boil off is 0.95 gallons / hour. For extract beers you can partially cover the kettle to reduce your boil off, but be aware this may increase your chance of boil over.

I'd look into your glassware. If you wash your glasses in the dishwasher, make sure you're NOT using a rinse aid - they are known to be head killers. Glasses must be super clean to maintain a good head. Try hand washing them with OxyClean Free; some recommend hand washing with salt.

Homercidal, I'm curious to hear about your overall experience with Bottlemark. Sounds like they're slow, apparently? Have you bought from them before? I currently print on Avery 3/4 inch round labels for my caps, but preprinted caps would be nice.

I normally do a 3 week primary, then bottle. If I'm dry hopping, I'll put them in the last 5-7 days before bottling. A secondary would have to change the laws of physics to make your beer more clear than the same time in primary. Gravity works the same everywhere, all the time. Commercial...

Finings leave enough yeast in the beer to carbonate.

Secondary and bottling bucket are different things. I never secondary unless I'm adding fruit. I even dry hop in primary. The instruction to secondary all your beers comes from a time when high quality yeast was hard to come by. The belief was that leaving your beer on an unhealthy yeast cake...

I've never had a problem with glue stick. I usually put 3 stripes of it on each label. It holds well enough for storage and transport. Removal is more of a rinse than a soak.