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Regarding stir plate rate and vortex. - I will offer up no opinion, as that is what it is without any of my own controlled experiments, but here is some quantitative analysis that demonstrates higher is better. Below is the graph of results. Check out the article from Braukaiser to see the...

No gas line is 100% O2 impermeable. EVA is probably the best, a lot of the others are terrible. That said, while your jumper will be sealed, over time O2 will diffuse into the line, even if the line is pressurized. Time and the gas line type will determine just how much. Easy work around -...

I think this means you decided to cold crash in your fermenter with foil covering the top of the airlock. Also, I realized that you have already done the cold crash, but for next time... Next to bad sanitation, oxygen is your worst enemy. Cold crashing in your fermenter without allowing the...

Apologize if much of this has already been said. There are some serious issues with your recipe. A festbier is typically a german lager with no dark or crystal malts. You should expect a high PH that will need to be lowered. Never, ever, add baking soda or chalk which acts as a buffer and...

Here is a video... A couple process alternatives... Instead of filling the keg with starsan and then pushing it out with CO2 which will use a full volume of gas you can use the keg as an airlock and capture the CO2 from fermentation Instead of using gravity to fill the keg, you can push it...

Of the 40+ liquid yeast starters I have made, as I recall, all started and finished within 18-36 hours with 1 notable exception - WLP800, which has taken as long as a 36-48 hours just to start. Perhaps it is a Czech strain thing. Note, the oldest yeast used was 4.5 months from manufacture date...

So glad to hear. The white whale is in my sights :)

Clones for two of my favorite beers... Fuller's London Pride - followed the recipe exactly per the "Can You Brew It" podcast but the marmalade element of the bottled version never appears. Gonna try A09 Pub Ale yeast next as somewhere I read that while 002/1968 is a Fuller's strain, it is not...

One last wild card and a highly unlikely mistake but just thought I'd raise it for others that are learning about water - is your RO filter actually a water softener? They do not do the same thing. Water softeners replace the hardness (Ca and Mg) with Na.

A couple thoughts... Don't cold crash if you have no way of preventing suck back of air, as this will introduce some oxygen into your beer Go back to cold crashing in your keg - that is how I do it as well as many others :) . If you have to move your fermenter to keg, look up how to push the...

1056 works fast and is very forgiving, as suggested, the 64F will work great and the yeast should finish up in two weeks of primary. Many don't secondary anymore as yeast health is so good now. Just package after the two weeks in primary. Using a secondary only exposes your beer to more...

When I step mash I always use the boiling water method and do not see a change in efficiency from when I do single infusions, so from what I observe, using boiling water is not the cause. Perhaps your step mashing schedule results in significantly less sparge water?

If you are careful, you will be ok, but this is still a more complicated process than it needs to be. I don't boil an extra quart, and you should not have to once you create consistency in your process and understand how you need to adjust the calculations to account for what is different about...

^In my opinion, neither are very good alternatives. The first may result in scorched wort, melted mashtun, and would take a lot of effort. The second is kind of like doing a decoction and if you go too far may denature the enzymes as they all end up in the thin mash. As a cooler step and...

You are not alone :) https://brulosophy.com/2016/05/30/roasted-grains-pt-2-roasted-barley-vs-black-patent-malt-exbeeriment-results/

A lovibond differential of 200 is significant as the flavor profile of the dark roasted barleys (and malts) change - kind of like light roast vs medium roast vs dark roast coffee. What are you brewing as the flavor profile you are trying to achieve would dictate which is the better option?

To be blunt - the brushes suck. They allow air along with mold and bacteria that really enjoy snacking on any residual beer inside the faucet. Like day_tripper I switched to the faucet covers. Another good practice is to fill a spray bottle with cheap vodka or starsan and spray it up the...

BU/GU is just short hand for bitterness to gravity ratio. The BU:GU Ratio is determined by dividing the number of IBUs in a beer by the number of points of original gravity to provide a rough estimate of the balance between hop bitterness compared to the malt sweetness. For example a beer...

As other mentioned, drop the crystal and caramalt which will reduce the residual sweetness and caramel flavors unless you want caramel. Here is a great article from Briess on the difference between crystal and cara malts which may help you dial in the flavor profile you seek - Is it Crystal or...

Roughly speaking, flavor profiles from Briess' website... Lighter crystal malts (20L)- "Candy-like sweetness, mild caramel" Light-medium crystal malts produce (40L) - "Sweet, caramel, toffee" Medium crystal malts (60L) - "Sweet, pronounced caramel" Dark-medium crystal malts (80L) -...