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For sure rehydrate. Just be sanitary about it

Keep in mind the OP posted a 2.5 gal batch. I use city tap water which has some calcium in it already. Checked my city water profile a few years back and formulated water recipes based on it using online calculators. Just looking at my recipes I actually use 10 gr gypsum and 2 gr cal chloride...

Looks Delicious!

On the CMC website I couldn't even find crystal malt as something they produce: http://www.canadamalting.com/cm/Products/products C-56 sounds like a medium British crystal The pictures looks to be med-dark crystal to me

Both your malt and hop additions are low for an IPA I would add a few pounds of malt if you want an IPA. Yours may end up 5% alc For a fruity beer on a budget - My hop schedule would look something more like this: 1-1.5oz of warrior @ 60 2oz oz galaxy @5 1oz each galaxy/Topaz @flameout 2-6oz...

Next time you are on the Island I will pour you a few pints! (That goes for any member)

Lol Although I frequent Timmies a couple times a week, it is not very good anymore. Service and food/coffee has gone way downill

Hi from Parksville BC

I use glass carboys. Never have an infection (knock on wood). All plastic parts need replacing after your episode.

I have a dual body reg and triple manifold... I still want more outlets and this is only for a triple tap! lol. Why? at least 2 if not 3 kegs off the manifold, one force carbing or carbing at a different level and one to purge bottles/growlers before filling.

*Update-Diptube is sold*

I only check at kegging time (@ about 2.5 weeks) and this is to determine the ABV. I also ferment in glass carboys so visual signs of fermentation are a factor here.

This sounds ok. The only thing is that 3g calcuim chloride seems like a lot. I usually add 1g for a 5g batch of Pale ale or IPA

Here is a better picture. It is in it's prime now, balanced and very juicy

What was your recipe? What yeast? What temp did you ferment at? Did you cold crash or not?... We need more info

I would suggest crashing it first and that will get a lot of particulate out of the beer and keep it out of the keg. Beer also Carb's way better when it's cold

And you screw a mason jar on the bottom. Pretty cool

That is a cool fermentor... looks like its made from pyrex glass but with a yeast/trub trap!

Check with a hydrometer. US-05 should finish 1.010-1.015 range. As VGM and RM stated you can take a few samples over a few days and if it stays the same it's done. Don't pour the sample back.... drink it!