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Thank you

The mini mash calls for 2lb Vienna and 1/2 lb crystal, do these grains need to be ground or just used whole?

Oxyclean also contains soda ash which is an alkaline substance (pH 10) if I remember correctly. This is what gives it the soapy feel. The sodium carbonate should help with the inorganic matter.

I use 25' in 3 gallons and cool in about 10 min. I use a fountain pump in a 5 gallon bucket in the sink. Run the water to keep level in bucket level. Let discharge go down he sink. Add ice to bucket to get faster chill.

You may also want to start with high gravity ale yeast then re-pitch with higher ABV yeast once fermentation stops. Both k1v-1116 and ec-1118 are advertised to 18+% with neutral flavor and good at restarting stuck fermentation. never tried myself, just a thought

You will probably want to start at 14-16 % and feed more sugar/malt each time fermentation slows until you get all the sugar in. Also carefully choose your yeast. Can a beer yeast get this high? Might consider K1V-1116, although I don't know how a wine yeast would taste in a beer. Good luck

Thank you for the quick response. Does rice or corn have similar effects? Just wondering why BMC use rice and corn when sugar would more than likely be cheaper.

I read a lot about cane suger drying out a beer. Is this because it ferments fully and replaces some of the grain bill? If you have a recipe which produces 5.5% ABV and you add sugar to boost to 6.5 ABV but leave all else the same, does it actually dry out the beer or does it give you the same...

I leave on until time to take gravity reading

Thanks, I may try the tea in secondary.

If over treated, will dissipate given enough time to be ok. I have a blackberry wine that I treated in December, bung and air lock popped off during the night, in a panic I treated again and put a resanitized airlock on. Is it ruined. Or given a year to age will it dissipate?

Forgot to mention it would be in a pale ale

Anyone ever use lemon balm in the boil to help give subtle notes of lemon. If so when (last ten min?) and how much? Not looking for strong lemon flavors just subtle notes,I want to have to hunt for the flavors but for them to be present if you look for them. Thanks

Thanks for all the advice

Planing a high gravity ale OG 1.087. Mr malty says need 325 billion cells or 1.6 packs US-05 dry yeast. Is it better to make a starter or just pitch 2 packs of yeast? Also would you pitch the full 2 packs or pitch 1 and a half like malty says. If pitching the 1.5 - 1.6 packs like suggested...

Thanks for the quick reply.

Beer does pour quite fast btw. Should I lower the pressure to 10

Lines are 3/16 and about 8 feet long I just measured the line coming off top of keg to spout on beer tower

Set to 12 psi at 37-38f for two weeks. Beer was flat. Set to 20 psi for 3 days, then back to 12 psi. Now I get 3/4 glass of foam an 1/4 beer yet the beer is still flat tasting. Do I just leave at 12psi and hope it straightens out. Is it common to get that much foam and have beer still be flat?

Thanks