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Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt, is used for all types of meats, sausage, fish, and jerky curing.

Next time, even if you think you're bring again in 5 days, just pour the yeast cake into a couple of sanitized mason jars and stick them in the fridge, just in case. I've used 6 month old yeast easily that way. Up to 6 months is impressive. Time to buy some more jars!

+1 on day trippr's comment A 20 amp circuit requires 12-2 w/ ground wiring minimum and 15 amp requires 14-2 w / ground. You can run a 15A device on a 20A circuit but not vice versa. Open your service panel and look at the size of the wire running to the 20A breaker.

It can be carbonated warm in 10-14 days by priming in the keg with the proper amount of corn sugar.

It all depends on the ambient temperature. You will figure it out with doing it a few times and then wonder why you waited so long. I have reused yeast up to 10 generations with no problems. It is convenient and a huge money saver.

My first time with WLP029 took over 2 days for lift off. Next time around I made a starter and it was going in half the time. I harvested and reused that yeast for 10 generations without a problem. Using my programmable temp controller, I start at 64 F and raise it a degree per day for a week...

When I dealt with this issue I tried clearing it with 30 psi. Was not resolved until disassembly.

Release the pressure on the keg and remove the poppet to clean it, Spray everything with Starsan, reassemble, and pressurize / burp with CO2.

Congratulations on your success! It would be interesting to compare your next batch of Oktoberfest on a shortened schedule (gelatin fined and kept cold near freezing). I have brewed many lagers using this method with great results but have never tested the traditional method.

My money is on your liquid out poppet is clogged. It happened to me once and it doesn't take much to clog it.

Try using a BIAB bag in addition to your basket.

My first mill was a Barley Crusher and the rollers stopped grabbing grain after 3 months. I then purchased a Cereal Killer and what an improvement in quality.

My OG's are pretty close so I can't help you there.

I ferment 3 batches (3 gallons) at a time in my chamber following a triple batch brew day.. The key is to use yeast with similar temperature ranges or different styles that can use the same yeast. To shorten my day I use 2 kettles , 2 cooler mash tuns and leapfrog my process. Setup water in both...

It's been a few months since you posted, so my experience might not matter. I have the Uuni Pro which can do up to a 16" pizza. There is a learning curve to it and I am improving with each use. Kingsford charcoal briquettes with a chunk or two of hardwood make good heat and 600F is what I shoot...

RiteBrew.com has an everyday price of $4.29 for 34/70, $2.89 for US-05, and $3.29 for Nottingham. *Save $0.40/pack on 10+ packs* of each variety. Shipping discount of $5 off of $75 total.

Up your gypsum to 5g and use 1.6 calcium chloride. SO4 is still a little low but if you are doing a Blonde ale that won't matter. I add my additions while the water is cold. Sounds weird but they dissolve easier. As a BIAB/ Brewers Friend user it has been reliable for me without owning a PH meter.

I like S-04 but I always ferment at lower ideal temps using a thermowell and a controller within my carboy. As long as your over night low temps do not get too cold and stall progress I would let it ride. Fermentation produces heat while very active. Ideal temp for the yeast is 59 - 68 F .