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I would switch from Starsan to Saniclean, all that foam you see are tiny air bubbles.

Well the theory is a hard boil boils away fresh malt flavors and aroma as well as darkens your wort. I can see how it darkens wort, not 100% sure on the others, still playing around with this along with other things and i have seen some good results especially in my light lagers.

I've always done 90 min for my Lagers with Pils malt but recently have been cutting back. Did a couple Helles with 60 min boils with no DMS problem so I'm thinking 60 is fine. I'll probably end up at 75 to give the wort a chance to break and settle in before adding my 60 min addition. I also...

I've tried many different things but it just seemed easier to adjust my recipe a little larger to account trub loss. I brew 3.5 gal and 3 gal goes in the fermenter pretty much trub free after a 30 min settling time.

Every little bit helps imo

Use to hand wash with dish soap and a long hot water rinse but after awhile I could see some film build up so I soaked all my glasses in PBW for about 15 min and they all came out looking brand new squeaky clean. Now I keep a spray bottle of diluted PBW by the sink for glass cleaning.

I got the idea from the guys over at Germanbrewing.net. they toyed around with it for awhile but went on to spunding. I stuck with it but plan to spund eventually after I get more equipment.

Not for me but I've heard of others getting a slight aftertaste. Could be you need to figure out a dosage that fits with your system and transfer practices. since I don't do closed transfers maybe I have more O2 for the sulfites to be used up, the same dosage in a closed transfer may or may not...

I don't push sanitizer out or do closed transfers. After sanitizing the keg with Saniclean I purge with Co2, rack out from my spigot of my fermenter down to my keg and drop in SMB in powder form once there's a bit of beer covering the bottom. I have heard of guys doing a closed transfer and...

Yes, I started out with a 6mg/l dose and the flavor and aroma was fading half way through the keg then I upped the dose to 10mg/l and haven't seen a problem since.

I've been having good luck lately gravity feeding, adding 10mg/l SMB to the keg and force carbing. Kegs seem to stay fresh for as long as I need them.

I've heard that as well but can't find any info on exactly what that 1% is. It may not be all oxygen, may have nitrogen or other things? The place where I buy my Co2 Praxair was not very helpful on that question. I've been force carbing along with 10mg/l smb and my little 2.5 gal kegs seem to...

I modified my malt pipe for 3 gal batches by drilling holes around the side. The wort just slides down the side with do splashing. The only splashing I get is lifting the malt pipe to drain and I do that very slowly little by little. Even before I modified I didn't seem to have any splashing as...

FWIW, I haven't gone full hog so to speak following the lodo document, still need some things for cold ferment and spunding but I'll get there eventually. Just the addition of smb and pre boiling water into my process was an eye opener, my light lagers are heads above what I used to brew. I...

I kind a miss that smell during brew day but can't complain after tasting the results. I use to boil with my lid on about 75% and never had an issue, I was a little under powered back then. I have a spare 3500w induction burner if your interested.

Pils, Munich, Caramunich III Hallertau, Saaz, Magnum

Im not a fan of Munich malt in a Helles, I like 96% pils, 3% Carahell, 1% Caramunich I, 16-20 IBU of Hallertau Mitt with 25% as FWH the rest at 60 min. My yeast is WY2124.

I downsized to 3 gal batches about 4 years ago for many of the reasons you posted. 5 gal is too much and 3 gal allows me to brew every other weekend and do a lot of experimentation. I have 6 ea 2.5 gal kegs in my pipe line which is about right to keep my 2 tap kegerator on line with a good variety.

If I purchased a meter I think it would cost me well over $250 in the long run. It is a valuable tool but I can understand where most homebrewers would say fuct it. To each their own, it's a hobby. I'll offer you all a beer no matter what you think, if you don't like my beer we'll all do shots!

I squeeze but I don't sparge. I probably wouldn't do it if I sparged. After a sparge your PH may be out of whack and give you tannins?