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Cold crash near freezing for a couple days and THEN add gelatin leaving it a few days more before racking and kegging/or botting. Its works like a charm. You can also cold crash, transfer to keg then add gelatin as stated above. If I am making an IPA with dry hops then the beer is served...

Flaked Oats in the mash will add a thicker mouthfeel. Carapils doesn't seem to do this for me, it just adds head retention. Serving it in a keg with Nitro is the best way but most brewers don't have this option

I think some brewers like to add fruit to the bottom of a clean and sanitized secondary vessel and rack on top for maximum effect? Maybe not necessary but not wrong either.

WHat type of Pils malt and how old is it? I ran this through the calculator and basically you got >40% efficiency which is basically impossible unless everything went wrong. (I assumed an OG of 1.035) Example: The Milling was so bad that 1/2 your grain wasn't cracked, your thermometer was out...

I routinely do 12.5 LB batches in a HD 5 gallon cooler using 1.25 quarts of water per LB grain. They are probably more like 20.5L capacity not 19L.

Was this a 10gal batch? Are you sure your thermometer is working right? Did you check with a hydrometer at the recommended temp? If there were whole kernels in there you might have a lower OG But powder should convert really well.

I use a secondary for Lagers because I don’t want the beer on yeast for months, it helps to clear the beer better and I don’t want a full gallon of headspace for a month. Otherwise I only only use a primary.

Let the beer finish fermenting and raise the temp to 67-68 to finish out. It was a high gravity wort to begin with so it probably will take longer to ferment and that's with optimal fermentation temps. It will take a week to clear after fermentation HAS FINISHED and this can be aided by cold...

I agree with ^^^ If you bottle carbed 10 gallons to 2.5 vol you might use around 9 oz dextrose. I've heard for kegging you use even less so the same might apply for casks? 5-6oz sounds more like it? check this calculator out and put in the temp when fermenting...

What about making a cooler out of this: https://www.rona.ca/en/plastispan-0510002--1 you could add a drain valve in the bottom and drill small holes for the gas in/liquid out

All items are now ***SOLD***

I've used it lots, ferment around 10c and have always ended up with clean Lagers

Although I don't judge others for using bleach, I avoid it and here is why: -Bleach is a disinfectant and not a cleaner. It is also bad for SS. -I also make wine. If you make wine and bleach gets in the winery it will ruin it

Welcome!

Use Oxyclean or PBW to clean your equipment. Use star-san right before use to sanitize. BTW sanitizing does not kill ALL bacteria... Sterilizing does. Sanitizing kills/limits bacteria to an acceptable level where they should do no harm.

Target your water profile and make the water you are going to brew/mash/sparge with Some of the salts help to raise or lower PH. Others just interact with hops etc and have nothing to do with the mash. I simply figure out total water/salts needed for the entire brew and add them all together...

Math is hard and I don't like it!!!!! I have found that there are online calculators for everything: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/

I don't think coopers kits and batches consisting of rolled barley and adjudicates are going to make a drinkable product. Simple sugars, syrups, rice; these types of things are usually fillers (though they can be used effectively). The reason why brewers barley is expensive is that it is a...

Read this: http://www.howtobrew.com/ It covers all the basics and more

Did 5 gal of Saison yesterday with orange peel/coriander. Grains included: Pilsner, flaked rye, wheat and Carastan. Fermenting warm with WLP585 Belgian Saison III yeast Got to use my Millars Mill B3 for the first time and it did a fantastic job as I got 80%+ efficiency