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You will need lots of acid to get your mash pH to conventionally accepted levels. I wouldn't brew with that water but if you have no choice you will need phosphoric acid. The amount of lactic acid required would probably put you over the flavour threshold.

Your mash losses and kettle losses generally won't scale if you are using the same equipment. Say you have 0.5 gallon dead space in your mash tun with a 5 gallon mash you will still lose 0.5 gallon with a 10 gallon mash, not allowing for additional grain absorption.

Yes I adjust the post-boil gravity down to 5.1 / 5.2, depending on whether it needs it or not based on an accurate pH measurement.

Yes you are right. I am so used to LODO being used as a full process from start to finish, not just the reduction of oxygen, so that is my mistake.

Do you mean single vessel BIAB? It is difficult to do on single vessel because you should underlet the grains and then gently drain after mash. Single vessel BIAB means a lot of oxidation happens during those steps. If you have three vessel then I would stick with that. That is assuming you...

The way I do it is I place hops in my dry keg. Fermenter gas out is hooked up to dry keg so dry keg is continually flushed with co2 from fermentation. Closed transfer to purged dry keg and voila.

I know it is just a saying but it is a stupid one. It is way easier to ask for permission than forgiveness.

It sounds like you see the money you earn as yours while she sees the money both of you earn as joint money. If she was grumpy with your first purchase then you made a mistake with the second purchase without discussing with her. You need to sit down and do a budget with her and allocate...

30a imho but that was based on a 20 second read of style guide.

Based on a lecture I went to the issues with hop creep are different for commercial brewers. Hop creep can add 0.5% or so ABV which if not allowed for pushes commercial beers outside their label amounts. For home brewers and commercial brewers the issue is dry hop creep at end of fermentation...

You won't find many people on here who are brewing and fermenting 1000 litre batches. If you don't know the answer to these questions I humbly suggest you may not be ready to run a micro brewery. There is plenty of terrible micro-brewery beer out there done by home-brewers.

You didn't state what yeast you used. If you used an Ale yeast then it is just a pale ale or ipa depending on abv. If you can't tell it is a lager then it isn't one and I would be looking at those categories.

I have been grain conditioning for years. With the last batch I skipped it and it was a big dusty mess when I milled them. As an asthmatic I recommend grain conditioning.

Is it because growth is logarithmic, rather than exponential? Exponential growth means it grows forever while logarithmic means it grows rapidly then slows down.

1.065

Why do people like hazy IPAs thread number 169.

People who don't do closed transfers will say you don't need them. People who do use closed transfers will say you do (myself included). If you're getting a stainless fermenter I would recommend at least getting one which has the capability of pressure transfer, even if you dont use it. We...

By now I assume you are trolling. So you don't want people to criticize your excessive alcoholic drinking but you are happy calling others sad sacks for only having a few beers a week.

Show us a picture of the beer in a glass, not the fermenter.

You are on a forum exclusively full of alcohol drinkers. Nearly all answers will be biased towards drinking as the responders probably drink a similar amount. 10 bottles of beer a day is a huge amount of beer and is far too much. Go ask a physician if that is too much a day and I'll be able to...