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I assume it was a NB kit which come in standard size, around 5 gal.

It will reduce aroma and hop flavor to a lesser extent. What style of beer is it? 2.75oz willamette at flame out is quite a lot.. Is there a dry hop addition in the kit? If not dry hop with it. Id be hesitant to use 2.75 oz willamette though as I find it pretty grassy as a dry hop.. may be...

Hmmm, if you are so concerned about oxydation, why transfer the beer to a second vessel and expose it to oxygen in the process? I add the dry hop before the end of fermentation, so the yeast is still active and producing co2. The head space is all co2 at that point. And swirling is useful...

You are overthinking things. Really does not matter, either way will work. One important tip is to swirl the carboy everyday or so to maximize contact.. Also, personally I dont transfer to dry hop, I just pop them in the primary fermenter (carboy) when the krausen starts to fall..

Oh much did you drank to be sick like that? Are you 100% sure you weight the salts properly? Did you use brewers /food grade salts? You dont need to add magnesium.. stick to the gypsum like most brewers do to bump sulfates. Can you describe the off flavors?

Interesting, but how do you evenly wet the grain at home? A fine mist as the grain rolls on a conveyor belt will generate consistent wetness.. Only way I can imagine is to spread the grain on a sheet and spray it.. then repeat.. this would take forever..

It does look like a very fine crush bur wethr or not it causes problems will depend on your equipment and process. I have the same mill and gap setting and get a similar crush. I batch sparge and use a stainless braid. Its not prone to stuck mashes at all so I have no problems.

A belgian wit has a wider range and should be fine at room temp. 55 is a bit cold.. My garage is at around 60 this time of year and I dont need much temp control. Pale ales are perfectly fine, the heat of fermentation will bring the carboy a couple degrees over 60. Belgians, I start them in...

Sounds like a hefe weizen. Youve got the pils and wheat malt, and the weizen yeast..

I think that is a very good question. If you have ideal mashing and fermentation conditions.. plus appropriate yeast strain.. I think you can get 90% AA.. Think belgian saison.. many are all grain no adjunct and reach very near 90%.

You use a blow-off tube or an airlock? Not quite sure if you are confusing the two here.. If you have the tinyest crack anywhere co2 will escape from it and you wont see activity. You sound pretty impatient / curious. Get a glass or plastic carboy or clear plastic bucket next time so you can...

I agree, if you feel something is going to make you sick as you eat it, it just might happen even though it was fine. I'd suggest having a more experienced brewer taste the beer. May be there is a flaw or character to it you are more sensitive too.

Either use it as bittering or FWH, for which columbus makes it pretty economical.. or for more caracter make a blend of 3 parts cent 2 parts simcoe 1 part columbus and use that for late hopping and dry hopping.. Adjust the blend to your liking Smell your simcoe first as it can sometimes be...

Yes, a pump sitting in a ice bath with rubbermaid tubs for the carboys. See last page for pics. I have since slightly improved the insulation using foam on the rubbermaids and I drilled holes in the cooler for the tubing so I can now close the lid. I ferment at various temps. Obviously the...

I use 2 rubbermaid storage box stacked one in the other: http://www.canadiantire.ca/AST/browse/3/HouseHome/StorageOrganization/GarageOrganization/PRD~0423479P/Rubbermaid%252BHinged%252BTop%252BTote%25252C%252B114%252BL.jsp?locale=en I put insulating foam, the kind you spray from a can...

The probe is dangling between the two carboys and waterproofed with two feet of heat-shrink PVC from: http://www.etcsupply.com/thermal-well-aquariums-clear-heatshrink-tube-p-150.html

Than you. Credit goes to the "low tech lagering system" from basic brewing radio.. First thing I saw that used a copper coil and pump to chill.. I just made it bigger so I can have 2 carboys fermenting.

You inspired me! I decided to use a copper coil and recirculate water through the copper instead of using gravity to move the water. It works great, very happy with it so far. Fermenting at 64F in a 80F apartment. Edit: By the way: I know it is really not pretty.. I will work on neater...

I have no hard evidence that they use the same yeast for the IPA but I believe they have only one "house" strain.. At least, that would be my guess.. That is why I recommend a low fermentation temp of 65F (the lower end of the recommended range). Plus, mash for high-fermentability / dryness...

The most plausible one would be White labs Pacific Ale, since this is known to be the redhook's strain. This yeast is more similar to an English and will produce fair amount of esters and dyacetly (redhook's esb is full of it). Ferment at low temp (65F or less) with big starter.. That is if...