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No, OD shouldn't matter.

Myth. Raisins have some nutrients needed for mead, that perhaps the basis of the myth, but they don't have it in near the quantities needed. Think of it this way, raisins are just dried grapes. Wine (made from whole grapes, and a whole lot of them) still needs nutrient added, so there is no way...

The tilt is not 100% trustworthy for actual measurements, use a proper hydrometer for that. What it is good for is seeing the trendline (e.g. has the graph leveled off showing that fermentation has completed) and knowing approximately where you are at.

I've had Starsan shipped here, directly from 5 Star, and my LHBS carries it. I doubt there's any specific CA restriction on it, my guess would be it's something with the 3rd party seller from Amazon maybe? As Kmar already covered, prop 65 doesn't restrict anything from being sold, it just...

Yeah, when you say commercial, are you talking a large nationwide producer, or one of your local breweries? I've definitely had diacetyl in beers from the latter.

Looks like a pellicle to me, which I thought was normal for Brett Brux (I'm not sure, haven't used it myself)

Right, but you build on that typically in the mash and possibly sparge water. In an extract batch, the brewer that made the extract have already made those adjustments, so there's nothing more you need to do, particularly for a Kölsch where you want a fairly clean profile.

Looks to me like you've got it right.

2 weeks was a little early to chill and stop carbonation, so letting them sit out another week or two is probably best. I think you're still going to be a fair bit under carbonated at that point, but it should be a little better than it is now. As you guessed in your first post though, these...

When your beer is done fermenting, there is still some amount of CO2 left in the beer. In fact, there's about enough to account for around 1/3 of the amount of CO2 you want in your bottles when you're done. Pouring the beer through a funnel would likely have been enough to knock most of that...

You're going for a British style, so I'd lean into the British hops and yeast (EKG and S-04). The character of your bittering hop doesn't matter nearly as much as your late hops, so use the EKG at say 15 minutes to go and flameout, and I'd probably prefer the Hallertau over Chinook for...

I've never used that product, but you just described exactly how I fine with gelatin. I crash down to under 40F (I shoot for 35 or so) and then add the gelatin and let it sit for about a day before transferring.

Most standard soda bottle should work, they tend to have the same standard threads. Off the top of my head, I've recently done both a 2 liter Pepsi bottle and 12 oz. Sprite bottles. Hell, I even did a 700 ml Life Water bottle, but that one was obviously not meant to hold pressure (the bottom...

Pre boil is kettle volume after mashing, so the 2.7 grain absorbtion is not included. Based on your numbers above, I would come to 3.69 gallons pre boil. Then you have to account for about a 4% volume increase due to temperature (i.e. 1qt at room temp takes up 1.04 qt at 212 F). Taking that into...

What you're looking for can be done, but it only works for a short time. If you're looking for a single event (e.g. a jockey box at a beer fest), sure that 34 psi will probably do you just fine. The problem is that if you've got that level of pressure sitting on the keg for days or weeks at a...

BrewFather gives the option for doing either mash only, or both mash and sparge.

Only 4 beers in now, not sure if that makes me one of the drunks or not, but I at least got through it and appreciated it... I even managed to understand most of it. :ban:

It's only my second beer of the day... A few more in and I just might need one.

Hold my beer, I'm breaking out the screwdriver and a soldering iron... :cool:

I just bounce it a few times over the kettle to get the bulk of the wort out then throw it in a bucket. It may not work if you're doing lots of late hops, but at least for the beers I do (largely British and Belgian), I figure any oils and whatnot have already been pulled out into the wort, so...