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Sounds like a nutrient problem. Well lack of nutrient problem...But yea you're right. S-189 is usually very clean.. but never actually used it in a cider

Drinking my Voss Kviek cider as I'm typing this. Fermented at 60F and it's great! 2 week from pitch to bottle and 2 weeks since bottle. 10% but.. was the lallemand

It's been awhile since I've used BS water numbers since I started figuring that part my self, but I do remember a version of BS screwing up the preboil volumes but coming back to almost correct at the end.

Not sure if it really needs it or not, but now you made think that I should. Couldn't hurt I guess

Yep. But I put a valve on mine so I can do a recirc to leave a lot of gunk behind.

Maple sap don't taste anything like maple syrup. Yes we do it every year. It's for novelty as sap barely has enough sugar to matter. Like 1.003 if I remember right.. It tastes like you soaked oak leaves in a pail of water overnight. Beers turn out fine. No maple anything,, but just fine

Wanna ad my myself and a few more other brewers in know to the stopped using 05 yeast club as well. We noticed these same infection like sour and smell from 05 about 2 years ago. And even some judges we knew who travel around were seeing the same thing with 05. Have since changed to good old...

I think you are doing him a dis service by telling him to ditch the phone app. The phone app is faaaaarrr easier to use than the PC. Especially for biab which requires very little math to begin with. The PC would have him pulling his hair out if he can't make the app work right.

Years ago, I used to be exactly what you are saying right now... But I grew out of the... Well this beer is great and I don't care how it got that way. Or the... Welp,, something is off here, so I'll just do (x) to make up for it because I don't care why it happened if I can work around it...

I can say that when was doing 5 and 10 gallon batches I had no problems with volumes and gravities using beersmith. The second I started doing 3 gallon batches it is rare to have any of that come out right. And I'm using the same mashtun same kettle.

Sauerkraut bucket

Yep tried that once when I didn't have enough time or space to dry them. You end up bags of slippery slimy plant material

Well if you fermented at normal lager yeast temps with that yeast it would still would produce esters, just different than what you would normally get. But that said,, what's described is not really normal lagering. More like Teromous said. Just a regular ale ferment and condition.

May be cheaper, but I've bought magnum, cascade and EKG by the pound because I thought I used them "all the time". Right now I'm so sick of using magnum, cascade and EKG I may never use them again. Save room for some variety

That will most likely work. step 2 would be to drink out of an opaque stein and you will never know if it did or didn't.

Wow. If I had to spend that much I'd probably hardly ever brew. Thank god for bulk buying. Just brewed 5 gallons of 11% 90 IBU barlywine, grains, hops, and yeast wernt even 30 bucks

Yep I got two 1500w in my 8 gallon mini batch aluminum. No problems at all

Have made about 100 gallons of cider. Both filtered and unfiltered. I haven't noticed a difference in the final product what so ever. Yea it clears. Unless you boil it for some reason.

I'm with m00ps. (That sounds funny)

I left Iodophor in a glass growler for like a month once. While you couldn't taste it, it smelled like Iodophor for many months. Even after many fills and cleanings.