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Not a glass expert or UV expert I’d put nothing inside the carboy at all And would be weary of waking up one morning to 5/6 gallons or wort on the ground Will they exchange it

Are you guys aware the original brewer posted the recipe a while back Search it on recipe thread

Increase PSI to 12 or so and try, may be the regulator is not real accurate

Rehydrated once in 80+ batches and had the worst yeast performance yet, probably because I don’t rehydrate. I get great fermentation quickly when I pitch directly into cooled wort. As stated before it’s a personal issue. Which ever way you decide to go stick with it Consistency is far greater...

Mandatory is incorrect, not sure where you get this from but it’s not true at all Pitching yeast directly into wort works great Just because you choose to rehydrate it doesn’t make it the only way or the best way, just your way And it’s unsubstantiated advise like this that has no place in...

If you pitch dry yeast in top of cooled wort (60-68 F), there’s no need to rehydrate it At these temps along with a good aggressive aeration my dry starts fermentation in 6-10 hours Also as stated above keep it simple at first until you can consistently get good brews, then start to expand...

You’ll be fine,

1.25 teaspoon of ground coriander is the correct amount for 5 gallon batches Orange peel is a taste thing, making sure it’s Valencia to be authentic I use the zest from 3 oranges in a Muslin bag at the specified time

1.25 ground coriander is the correct amount for 5 gallons or so

I’ve used 54 numerous times with great results right from the pouch without rehydration I used a lager one as well with great results as well, don’t have the specific number with me I’d like to try a witbier strain next time I do my blue moon style

Ph levels may be a bit overrated

I love mangrove jack yeast Just about all I’m using anymore

There are so many variables other than length of hose, such as ID of hose, keg pressure, and the list goes on Just have to look at the links posted above then actually get used to how your system works Somewhere around 5-8 keg you’ll figure it out

I dump everything in my utility sink that’s filled with sanitized water, not full but 5-8 gallons of water

One way to minimize the “extract” issues is to to a late boil addition. Use 50% of the extract pre boil, then the rest at flameout or just before. This can eliminate the extract twang and lighten the color If you do this make sure you stir the crap out of the late boil addition

Playing golf

Room temp, out of direct sunlight, test one in 7 days and go from there

Maybe crank up the pressure to account for the 27 foot lines?

Pats 21 eaglets 10, pats 31

All the honey sugars will ferment out leaving little to no honey taste, but you’ll get a nice color and aroma, plus added ABV There is no real way to get honey flavor in beer unless you add at packaging and still not sure that will work