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Kind of depends on what you like to brew. For my brewing, I'd take your list, subtract the carapils, then add Munich. I might substitute Midnight wheat for the black carafa. For the crystals, I'd substitute Carared for the C20, Caramunich2 for C40 and Caramunich3 for C60. I'd keep the C120...

One of the methods I've read that the LODO folks do is to preboil mashwater to drive off O2, then add 1 camden tab while it cools down to scavenge residual oxygen. This might work for your "low oxygen" water.

Campden won't stop fermentation by itself, but it does scavenge excess O2. But rereading my post above, I've added 1 tab per 5 gallons. At that dose it has not caused any problem with bottle carbonation. Sorry for the doseage mistake.

6450 +5.5G Vienna lager = 6,455.5

One possible thing you could do to help cut down on oxidation at bottling time is add1 campden tab per gallon a couple days before bottling. The metabisulphite scavenges O2, so at least in theory should help.

Sounds interesting. I'd start by cooking the grains then adding to your mash. They will probably add some interesting flavor.

Storing hops in a freezer is a GOOD idea. And 5 weeks is not long at all. You are good to go! Be careful and take extra Covid precautions. As you probably know, the U.S. is experiencing an explosion of cases. Nova Scotia is much better currently.

I agree with CKuhns. I follow Yooper's recommendation ( and probably others, but I read it in a post from Yooper first): Rack every time the lees (sediment) is 1/4" or more until there are no more lees and the mead is clear. Then bottle. Add one campden tab per gallon at every other racking to...

When you have a stable SG, and it's clear enough for you. I like clear ciders, so I tend to give things a couple extra weeks.

Plus, it's generally a good idea to let the lees settle until it's clear before bottling. A cloudy mead can have some off-flavors from suspended yeast and other particles. I read some good advice from Yooper years ago: Rack every time the lees(sediment) reach 1/4 inch or more until there are no...

Looks great! I'm in as well. Thanks Inkbird!

Extract batch- there you go. Another victim of the infamous 'extract 1.020' syndrome. Extract batches often finish around 1.020. By the way, it sounds great, and I'll bet tastes wonderful! Go ahead and bottle.

And my ciders and Grafs , using various ale yeasts, tend to clear very nicely, although I do tend to give them 6-8 weeks before bottling. And they carbonate without problems.

Lately I've done 2 Melomels and a Cyser. Used pectinase in both of the melomels, but ran out of it for the cyser- which used 3/4 gallon of fresh pressed cider. In the melomels I used Red Star Cote des Blanc yeast, the cyser used EC-118. The melomels have taken 4 months, a cold crashing and...

Once you get your juice, you add the campden right away. 12-24 hours later add pectinase enzyme, if you are going to (helps clarify the juice). Add yeast 24-36 hours after adding the Campden. Adding nutrients would be a good idea too. Good luck!

The apple crop yield varies from year-to-year and location of course. In my area, last year was a fabulous one for apples, this year was not. I harvested and pressed just one 'Homer bucket' of apples this year which yielded only about 3/4 gallon cider. Last year 5 buckets pressed yielded > 6...

1.018 is not bad for a porter, depending on how many adjunct malts you used and what your mash temp was. And of course what yeast you used. Be sure the SG is not dropping slowly by taking several readings a couple days apart, but she's likely done. And by the way, you'll probably get multiple...

Here's what I do with my ciders and Grafs if I want a slightly sweet, carbonated product: Ferment to completion and let her settle until clear. Bottle with 1 can of FAJC per 5 gallons (2 cans if I want it sweeter). Bottle one in a plastic soda bottle, squeeze out the air and cap. When that...

The potential problem I see is that yeast don't read, so they don't know what they are 'supposed' to do. I can follow your 1st part- I assume take daily SG readings until you reach that 1.030, then bottle. OK. But then how are you going to follow what's happening in those bottles? Crack one open...

Finally, and then I'll shut up, is a mead made with honey, water and yeast, would be called a 'Traditional'.