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Mold releases can be toxic and long lasting. That is why we look for "food grade". The material might be adulterated in the manufacturing process. It is 5 gallon? So 3/3.5 gallon batch size?

There is no one diagram though. You place your components and figure out where the wires need to go from there. If you understand the schematic then that should all fall into place. There is a certain level of stuff you need to understand before you buy $500 worth of parts. Helping someone...

I don't know how it would lose color as it cooled. My first thought was altitude when I saw your location but that doesn't really make sense either. At this point the sugar isn't wasted. It can be reheated for as second attempt. Not sure I'd do that though given the results.

You should have seen the color change as the temps went up. Did you have a thick syrup that was bubbling? It should thicken into a thicker syrup as it cools. Did the probe pick up the reading from the bottom of the pan and not the liquid?

Unfermentable sugar is unfermentable sugar. Crystal malts have unfermentable sugar because of the temps they are roasted at instead of what they are malted at. Same difference. Use your base malt and mash lower for the alcohol. Adding the other stuff, crystal or whatever, just allows you to...

I guess I'm at a loss as to what a wiring primer would include. I guess you have to lay out the areas that you don't understand and need elaborated on. Once you know the electrical part then wiring is just the physical aspect.

https://www.homebrewtalk.com/f128/brewing-water-chemistry-primer-198460/

If you want sweetness go with a light crystal/caramel malt. 40 or 60 are good for stouts, at least I think so. For what you are doing maybe 20 to keep it from adding much flavor though.

If you want control and your source has wide swings then you only have one real choice. RO Not sure why you think you will have to go crazy with additions. The primer is KISS.

Thanks. Reading your answer makes me realize my head cold made me blow the initial question though. (That and I still haven't figured out people can't read my mind) I'm thinking just a plain stir plate with stir bar. According to popular beer practices lure boiling drives the oxygen out. My...

Serious yeast infection. Sorry. ;)

I only calculate mash efficiency so I don't know how the other numbers are calculated but if your efficiency goes UP somewhere along the line then the marketing people are involved somehow. You simply cannot gain back what is already lost. Boil off and concentration does not get you anything...

How long does it take to raise boiled water, reportedly oxygen deprived, up to the the theoretical maximum of 8ppm?

Maybe the landlords are really jacking up the heat to ensure everybody has hot water. 155? WOW.

Really? I did appliance repair for years. Recommended temp for water coming into a dishwasher is 120F. Almost always the water temp is under that. I've never seen hot water in a home anywhere close to that temp. 30+ years of measuring too.

I forget which beer he said he harvested from but it wasn't the Abbot 12. I think it was a milder offering that was done off site or something like that wasn't it? I remember he said it was a specific beer.

1. Yes 1.A. It can pick up carbon dioxide from the air but this sounds a bit much. I usually swish my probe around a little and don't count on the hourglass to mean the reading has stablized. 2. Yes You should use distilled water to rinse it if you can, but not a big deal. AJ suggest...

I keep mine in the fridge. They don't take up much space and it's good insurance.

It's a saison. Who will notice if it goes 'off? ;) How did you get a fruit fly in your starter? I cover mine with a coffee filter secured with a rubber band. That lets oxygen in and keeps fruit flies out.

I can get you a dozen email testimonials in short order all from different domains. Two dozen will take a little longer. More and I might have to actually dip into my own pocket. If you don't have to 'vet' a testimonial then it is as good as nothing in my book.