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Thanks! I'd heard of that before, just wasn't familiar with the acronym I guess.

A brewing hydrometer doesn't read alcohol content, it reads the density of a liquid, with higher density meaning more sugar usually, and lower density meaning less sugar, along with some alcohol (which is even less dense than water). The alcohol scale on there is mean for before you ferment, it...

I'm pretty sure that's the 2nd or 3rd time I've seen CBDS on here, but I have no clue what that means. Google is no help, apparently it's either the stock symbol for some cannabis company, or Connectionless Broadband Data Service (amongst a few other acronyms that also don't make any sense)

I wonder if they've changed recently. Every yeast company seems to have different timelines of how long they say their yeast is good for. If they were getting complaints of "old" yeast that was 4-5 months old (i.e. longer than a competitor's recommended timeline, but still within theirs) I can...

The calculation looks correct, but that does sound a little lower than I would expect. Yes, add pectin now and let it sit for a day or two to clear, and you should be able to get a reading from the undiluted juice.

Exactly. Then just double the reading if you're doing SG. If you need to thin a little more, add another 50ml water and triple the reading instead, etc.

If you dilute some with equal parts juice and water, you can take a reading of that and scale it. If you're trying to get SG, it scales linearly (e.g. a 1:1 dilution at 1.030 is 1.060 undiluted). If you're measuring in Brix, this calculator will do the conversion for you.

It is, but just be aware that it's not the most recent version. That's the first edition from (I believe) 1999, fourth edition is from 2017. It's a great place to start, but I'd recommend getting the newer version when you can, there's some updated info in there.

The SS Brewtech Unitank uses an adjustable PRV (aka Spunding valve).

https://www.brewersfriend.com/abv-calculator/ Did you add the sugar the recipe suggests? Or did you just use the can of extract?

So, what was your reason for changing carbonation methods? The point of carbonating through the liquid post is to bubble the CO2 through the beer and get it carbonated quicker, so if you're going to do that you need to significantly reduce the amount of time you are carbonating for.

Cerevisiae is ale yeast. Lagers (typically) use S. Pastorianus, and Bayanus is the typical species for wine and cider.

If you read 12 points on your hydrometer, that means it was 1.012. It's a common mistake for beginners to leave off the first zero and list it as 1.12, and therefore it's a fair (and correct in this case) assumption to say that your FG was 1.012. A gravity of 1.12 (aka 1.120) is around where...

This is a hygrometer, not a hydrometer. A hygrometer measures humidity.

Cider will typically have a gravity of 1.040-1.055. Sugar (white or brown) will add 46 points per pound per gallon. Because you added 5 pounds to 5 gallons, I would expect 1.086-1.101. So, it's not unusually high for what you put in there, in fact, it's right in the middle of the range. It is...

Close, it's 23/20. Or go with the equation from @BrewnWKopperKat. The units don't matter (gallons vs liter) because they cancel each other out: C2 = v1 * c1 / v2 C2 = 20 * 50 / 23 C2 = 43.48 So, still basically 1.043 OG.

You balance for the pressure that's pushing the beer out, not the CO2 that sitting in the beer.

You need to know the original volume as well, but you can definitely work it out. You take the old volume divided by the new volume, and multiply your gravity points (whatever is after the decimal in your OG reading, so 50 in this case). Based on your picture, it looks like the volume is now...

Did you have the tank in the kegerator and chilled when it was originally around 500-600 psi? That's the usual pressure you'd expect at around 32-40F (about 0-5C). At room temperature, it should have been in the 800-900psi range. Other than temperature changes, the tank pressure is constant...

I agree with following the yeast instructions.... That sounds like he subbed in a non-saison yeast though, and that's where a lot of the character of a saison comes from.