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Adding o2 to your starter is good practice. Yeast need 02 to synthesize fatty acids for cell wall stability and healthy growth. O2 insures healthy yeast and optimized growth. To be perfect you’d want to continually add small amounts of o2 during the entire starter until growth has stopped...

You should consider flow rate as a guide. You don’t have a meter but you can still use a container to measure how much volume your pumping. You’ll want roughly .75-1.00 gpm of flow. Every system is a bit different but those flow rates should yield good conversion and efficiency while limiting...

That’s a low to mid flocculating yeast you’ll have plenty of bugs left to sour the beer. It’ll take 3 months to get there though.

That is code in most places now. The generator feed should have some type of switch to prevent power from moving from the house out to the main supply line. It’s a huge safety hazard to push power from the house to the main as it will easily electrocute a lineman repairing a downed line. You...

Sonos works. I use the connect as an input for my main system. I also use several 1’s and play3 for other rooms in the house. You can plug in rca cords for line in applications and you can stream from your phone tablet or the cloud. My tech challenged wife can even run the system.

Why are you doing a step mash on this beer? Your wheat percentage is pretty low and your using the wheat to add body and head but with the step mash your creating short chain sugars that ferment out. I’d skip the rests and mash is at 152-153 for a single infusion or I’d mash in at 148 for 40...

Hope it helps! You may want to double check the gravity one more time to make sure this is necessary.

Yes

I’d add it to the starter wort. If your using dry yeast bring that water to a boil then cool it to your rehydration temps and pitch it all once it cools to room temp.

Neither yeast will drop it below your estimated FG. A starter for 3711 rehydrate CBC or Nottingham. I don’t use 04 so I can’t speculate on its suitability in this instance.

Ok just wanted to make sure you went using a refractometer. Most of the flavor development occurs during the first 3 or 4 days of fermentation so you should be ok with switching yeasts. The key now is to have a strong alcohol tolerant yeast to finish the fermentation. CBC1 is a killer...

Nottingham, Wyeast3711, Cbc1. In that order would work fine. Quick question are you using a hydrometer or refractometer for your reading? I brewed a RIS Sunday. Came in at 1.139 I pitched 6 packs of rehydrated Nottingham for a 11 gallon batch. I expect it will take 3-4 weeks before it’s...

1st attempt won’t do anything for you. Your best bet is a new starter as you mentioned.

Your liquor in the HLT will be hotter than the wort recirculating in the coil. You may have a delta of 3 degrees or a delta of 10 degrees you’ll have to see where your gear ends up. The important thing to keep in mind is you need to monitor the temperature of wort out of the herms coil...

You really need to take a step back and figure out the important things. Your moving soon and you need to decide if your going to dedicate space in the new house for an electric 3 vessel system with conical uni tanks and a dedicated tap room. Brew on :)

Yes water is overwhelming to start. Have you read the water primer in the brew science section yet? That section will break it down a bit for you based on beer style. RO water is neutral. Most of the minerals have been filtered out during the process leaving you with a blank canvas. From...

I went with green board for the walls. 6” vent for the hood. You could lay down cement board on the floor and skim coat it then top it with epoxy coating. Pretty bullet proof and water tight.

11:50 min later I have 11 gallons of 1.129 imperial stout in the fermentor. Blew a pump and had to get creative on the transfer to the fermentor but she is in bead with a nice dose of 02 and 5 pacs on Nottingham. Night y’all

Over 10% isn’t great for the beer. It can add a cider like dryness.

Look at everything post boil!