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Yup. Fruit flies!

Do it however you want to. Shake, no shake, both are fine - as long as you keep the airlock on! Best would be to brew the same recipe twice, and shake one and not the other. Then you can answer the question yourself which is better for YOU.

As per BJCP guidelines for a German Pilsner "Hop bitterness dominates taste and continues through the finish and lingers into the aftertaste. Hop flavor can range from low to high but should only be derived from German noble hops. Clean, no fruity esters, no diacetyl." So, bitterness, yes, but...

I probably rouse maybe a third my batches as above, as the beer is finishing up. Typically when I want a beer to finish up promptly so I can put a new beer in the fermentation chamber - or with the occasional high ABV beer

Be very careful heating the runnings - that is where most of your enzymes are. You don't want to get too hot. Better options to either add boiling water or pull out mostly grain and heat that. There are calculators out there that will tell you the volumes and temperatures needed to raise the...

This is what I do (since last year). I've already rebrewed 3 of my 4 beers, and will re-brew the 4th this Saturday, Now mine are all lagers so they need a little extra time. I'm having some friends over this weekend to drink up my first round entries so I have kegs for the rebrew. Actually...

Not hop flavor and aroma forward - more bitter. I typically bitter a pilsner around 35-40 IBUs vs under 22 for a Helles Pilsners traditionally are still supposed to be malty/grainy, with some hop flavors and aroma, not the other way around. However, it is becoming more common for some folks...

It's been a while since I had a Shiner Bock, but my recollection was that it was kinda similar to Yuengling

I built one to check keg carbonation. Disconnect, short length of copper tubing, then the gauge. You only need one of these. I just pop it on the gas fitting, get the reading, and then take it off.

You can go ahead and start lagering, or not, either way is fine. Before I had a dedicated lagering fridge, my beers just sat kegged in the basement in winter (~50F) and only saw a couple weeks of lagering in the serving fridge (~45 F) and they turned out just fine.

I tend to be a traditionalist with pilsners. I will typically only add 1/2 oz for flavor, and 1/4 oz for aroma. I want to taste the malt, and since the flavors are pretty mild, I find you don't need as much hops as you would use in the more strongly flavored ales to get the same level of hop...

You want the Cl higher, and the SO4 lower. The sulfate accentuates bitterness, while the Cl will make a beer taste rounder/smoother. I would use a 50:50 blend of your water with reverse osmosis water, or distilled water, and then add some extra CaCl2

Depends. Again, for barely, not likely an issue, at least not the barley destined for malting. Bigger issue for corn. If the corn is not handled properly after harvest (properly dried), the fungus could continue to grow in storage and produce more toxins after harvest. If not dry enough at...

If batches were grams, that would be a pound of batches! Congratulations! :ban:

That is the lore out there. I can't say I've noticed. I haven't really tested it though. I have gone as short as 2 days after roasting before using. I usually will toast up around 2 lbs or so at a time and typically use 0.5 lbs in a 5 gal batch.

The problem with mycotoxins in cereal grain does exist. The problem paid my salary last year (not working on it now). This is more of an issue with corn and wheat, than with barley. Some years are worse than others, depends on the weather. Huge monocultures don't help with this. It can...

This is my suspicion

This is what I use. Easy to take apart and clean. https://www.homebrewtalk.com/f51/easy-inexpensive-kettle-hop-filter-taco-stopper-249996/ I don't recirculate back to the boil kettle, but gravity drain the kettle into a grant (modified corny) leaving all of the hops and hot break behind...

If the polenta package indicates that stuff inside has not be pre-treated at all, then it will need to be cooked first. I believe the stuff in plastic tubes is typically pre-cooked. If it is dry, chances are it is not, and will require cooking first

I've never brewed with rice before (lots of times with corn though). That being said, I'd figure out a way to "crush up" the cooked rice. The smaller the particles, the faster it will convert. Don't worry too much about a stuck mash, as when mashed properly, the rice should totally disappear...