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For what clean up? Yeast do their clean up within 24 hours of after fermentation has completed. Any additional time in the fermenter is just going to clear the beer and in this case cold crashing will be clearing the beer anyways.

Maybe they just need to be cleaned?

You can dry hop before or after you cold crash. I have found that I get slightly more hop aroma from dry hopping after a cold crash. It is a very slight difference though. I find it easier to just dry hop before my cold crash since the cold crash seems to help the hops sink to the bottom a...

Does the beer foam excessively on the pour or feel overcarbed? Are you sure it is a carbonic acid bite and not another acid like lactic or acetic? The latter two would be from an infection.

After you get the shaking finished and you set it to the serving pressure that maintains your preferred carbonation level use this chart to figure out your volumes of CO2. For example, if you use 12 psi at 40°F then you are at about 2.5 volumes of CO2.

I have never used them together but I think they would be good together although Citra can be kind of overpowering to some people.

I feel like it would be easier to freeze it in the sizes you need so you don't need to thaw and decant anything. You would just throw the frozen wort into the pot and bring it to a boil.

Was the Heady warm when you first tapped it?

Can you still see the oil/fat in the beer? I have heard that the yeast will take up quite a bit of oil during fermentation. I would just continue as planned.

Still not as good as March 14, 1592. 3/14/1592

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The adhesive thermometers are actually pretty accurate. Usually within 1 or 2 degrees. During the peak of fermentation you will notice that the temp on the bucket is higher than the ambient temp. I imagine the center of the liquid in the bucket is slightly warmer and you could implement a...

I don't know much about the pH questions but I do know that I made a cider last year that was really tart and now it tastes great. It has been bottled for about 11 months now. Age will really mellow the tartness out.

Sounds like it would work just fine. Some people will brew a larger batch like that and then pressure can the starter wort in mason jars for later use.

I think a lot of guys have a small fan blow air into the tower to cool the lines. If it is already set up to be chilled with glycol you could use that.

Why do you want to use 1" tubing? The smaller tubing is a more efficient heat exchanger.

tastes great when

Haha yeah the beer is even cold! That Midwest is magic.

I ordered a keg system from Midwest and one of the picnic taps was leaking. I emailed them and the rep told me he could send me a new one or I could try and fix it per his instructions and report back. I opted for the latter but it still leaked just much slower. I let him know and he was happy...

I don't think even with a 5 gallon batch you would need a starter to bottle with. I would just add maybe 2 or 3 grams of dry yeast, rehydrated, to your bottling bucket. Or maybe even use those Prime Dose tablets.