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One step doesn't sanitize. It's a cleaner. Oxyclean is only a cleaner too. While some have success using either as both a cleaner and sanitizer, I don't gamble. That said, I use Oxyclean Free to clean at a ratio of 3 TBSP/5 gallon in hot tap water.

With all due respect, If you come here as part of your decision, you have a much bigger problem than thinking of a name. Congrats on the upcoming blessed event, but please, give your child the respect of naming him without influence from a bunch of strangers.

All pH readings should be taken at room temperature unless noted otherwise for a specific instance.

Yep, it is Fallon, NV.

Williams has a great selection of custom extracts and their prices are reasonable. Also a great outfit to do business with. https://www.williamsbrewing.com/default.aspx

On a triple scale hydrometer the only 90 would represent a specific gravity of 1.090.

Yep, it was until a deer jumped out in front of me. Killed the deer, totaled the XLH, but I'm still here :) Got a few titanium parts now, but I'm still pretty functional.

You're overthinking this. That's perfectly normal and isn't enough to cause a problem. Put it back in with the rest of the crushed grain and brew on.

I'm underletting and it works well. Using a brew bag in a round Rubbermaid 10 gallon cooler. Hardly any dough balls to break up. Just a good stir and mash on.

I use 7 gallon Fermonsters for 5.25 gallon batches and always add Fermcap-S just to be save. No more blow off tubes and no more messes.

If you're final gravities are high and you have gushers you're likely cold crashing before fermentation is complete. Once you warm the bottles up to room temperature and the yeast goes back to work, it's fermenting the priming sugar plus the leftovers from primary fermentation.

I added a faucet to my tower and keep a cider on tap for my wife. It does cut down on the space for beer storage, but my beer does last longer. Good trade off IMO.

Try it and let us know how it turns out.

Yes, you can fill from the faucet (tap). Below is a how to video. You can buy an adapter for most faucets and eliminate the need to use the picnic tap assembly. Just the tubing, bottle filler and #2 stopper are needed with the adapter.

On the positive side, it will carbonate faster than a full keg. On the negative side, it will waste some CO2. CO2 is cheap.

Pretty normal for a beer to off gas when moved to a warmer temperature. As others said, take a hydrometer reading. If you get the same reading after 2 to 3 days it's ready to bottle.

They all make you wonder who their target audience is.

Either doubling flavor/aroma addition(s) as you suggest or increasing the bittering addition so that it represents the same percentage of the overall IBUs. The latter would be more along the line of scaling which generally works well.

I assume that you increased the BU/GU ratio by increasing the bittering addition. If this is the case, I wonder if the bitterness masked some of the flavor/aroma. Since everyone's palate is different this might affect your perception more than someone else's of visa versa.

Been brewing for about 11 years without a dumper. The first couple of can & kilo, pre hopped extract batches were pretty nasty, but I had an abundance of bottles, so let them age for a couple of months. They both turned out to be quite drinkable. Also had a self dumper when a hose popped off of...