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Mash pH prediction software works for those who don't own a pH meter. In lieu of making a test mash and/or knowing the DI pH / acidity (buffering capacity) of all malts involved it's basically a guessing game...

What does EZWater, Mash Made Easy, Brewers Friend, Beer Smith, etc... tell you? The various mash pH prediction methods give different results and can be like playing the lottery.

Yup and from my point of view it doesn't matter cause that's the way I'd do it!

What is your definition of dump? Carefully pour them into a bottling bucket. Maybe add a small amount of priming sugar and some new yeast. Siphon that mixture into your keg and proceed from there. I'd hold the keg at an angle and pour down the side of the keg but I'm more of an adventerous...

Right. I'm simply advocating to lower the whirlpool port if it's blocked by the BIAB.

If your BIAB has a V shape to it and the outlet is too high lowering the port would help.

Old Rasputin actually gets better with age and oxidation. Dump 'em in and don't worry about it.

The whirlpool arm should push wort around the pot instead of into the bag. If the bag covers the whirlpool arm then you might consider adding a port below your BIAB false bottom.

Coopers You'll have to bottle or keg no matter what. Unless you drink straight from the fermenter with a conical type setup.

Always use a filter, though there's unlikely to be a problem without one. Particles in the fermenter are generally too large unless they can be seen in the blowout tube. https://www.northernbrewer.com/products/sanitary-filter-for-aeration-system

If it was an all grain beer the obvious questions are 1.) What is the recipe? 2.) Target OG? 3.) Target volume? 4.) BIAB or another all grain mashing methodology? Your mash efficiency may have been low depending on the grain bill. Your grain crush may need to be finer if using BIAB. The...

The sodium and potassium ions don't add or detract from the function of the metabisulfite. Use the one which you don't mind having a trace of that particular salt in your beer.

I'm still back to why the yeast is clumping? Maybe adding yeast nutrient (zinc) would cause the yeast to finish pinching off the clones. Do these clumps biologically cooperate via their connection to the clone to process the food around them?

Post a picture of this phenomenon! All from the venerable 05 strain. Do you know the current SG?

Shhh... don't tell the other guys about this very serious matter... ack! aye! Too late... whatever shall be done!?

Peroxide is a super oxidizer. A fenton reaction reagent. The O2 will contribute to oxidative reactions in your beer especially if fermentation is finished (yeast no longer need O2) and you haven't bound metal ions with a gallotannin like Brewtan B.

What effect are you referring to that is mimicked?

Often wondered what effect DI water (deionized) would have on a mash. Seems it would be the same as RO or distilled even if it could be used before exposure to air.

Every day they be shufflin, Monday shuffle, Tuesday shuffle... party rock is in the house tonight... Hard not dance to this one even if you "can't" dance... get up get down put your hands up to the sound!