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Welcome to our forums at HomebrewTalk! An Imperial Blond Ale is certainly a curiosity. Did you find a recipe somewhere or put together your own?

Welcome to homebrewing and our forums! Your hydrometer currently reads a gravity of 1.010 (at the bottom of the meniscus). Ignore the % alcohol scale it's intended to show alcohol potential, to be read when you start fermentation, and expect it to finish at 1.000. What was your starting...

1.010 perhaps (and hopefully)? Measured with a calibrated hydrometer that reads 1.000 in plain water, at calibration temp? What yeast did you use? How long had it been fermenting? Have you read How to Brew 4th Ed. by John Palmer?

A dunk sparge would be much more productive than a pour-over. For that you'd need a separate vessel containing the balance of your pre-boil brewing water to drop the already dripped-out basket (or squeezed-out bag) into, rinsing out the (high gravity) wort it has trapped.

Welcome to our Homebrew Forums! Check out our dedicated Cider forum, that will give you a jump start: https://www.homebrewtalk.com/forums/cider-forum.32/ Many experienced cider makers share their knowledge there, from growing apples, caring for your trees, harvesting, to making cider.

No, you did not buy RO water. If it were, all mineral content should be close to 0 ppm. Now what they sold you may have started out as RO water, before it was re-mineralized to make it taste better as drinking water. Many of those places that sell water do that. They really need to disclose...

One thing with auto siphons (the ones with the 2 tubes sliding within one another) that's often forgotten, is that they should be stored disassembled. If stored assembled, the rubber plunger may deform, preventing a tight seal on next use, rendering the instrument useless. When that happens...

I (still) use that same method. Basically priming the siphon with sanitizer. You need to put your finger on or a stopper into the open end of the exit, to retain the prime. Once you let go of that, the liquid (sanitizer) will flow out the exit hose, sucking the wort or beer with it. Stainless...

That's what I've been doing, using a 30-plate chiller, similar to the one that's shown on the Clawhammer site.* I first recirculate the wort (back to the kettle) using regular tap water ~50-65°F depending on season. Once the wort in the kettle has dropped to around 130-140°F I switch to...

Homebrew size "chill plates" (or more accurately: "plate chillers") require the wort to be free of pulp before it enters the chiller, or they will get clogged up. IOW, you'll need to filter the (coarse) hop pulp and any other pulp out before the wort enters the plate chiller. Using a hop...

The dark roasted grains/malts can be steeped or mashed. When mashing them, use a mash/water calculator or keep a close eye on the mash pH, they tend to bring the pH down, especially when used in (relatively) larger amounts. The flaked oats must be mashed if you want the full benefit of them...

That's a nice and suitable variety of beer styles to offer your family and neighborhood friends! Are you kegging?

That ^ Since that keg will only contain CO2 as well as the dregs from the Pale Ale, to prevent oxidation of your new beer, it would be best to do a closed transfer of your new beer into the old keg, which means without opening the lid. In regards to the dregs, which likely contain precipitated...

In picture #4 it reads closer to 5 cm... ~2 inches, maybe.

Yup, on a small screen, that can be problematic... That would still work very well, yes. Years ago I bought the PC version of BeerSmith 2 and still use it. I also see very little reason to buy a subscription to BeerSmith version 3. I generally despise (revolving) subscriptions of any kind...

Many brewers who CIP use a sump pump. Those can push large amounts of water and when restricted (by the CIP ball) create enough pressure to clean soiled surfaces.

Why would you upgrade to a larger fermenter, then? In another thread you want to combine 2 kits to reach your fermenter's volume. If you're a beginning brewer it would make much more sense to brew more often and smaller batches. This way you would become more proficient in brewing and hone your...

Moderator's Note: Moreover... our Classifieds Rules require pricing: 5. All merchandise posted for sale must have a listed price. [...]. It would be helpful to add your general location (City/State) too. As well as some pictures of what you're selling. BTW, welcome to our forums, and good...

Welcome to our forums as well as back to brewing! What kind of beer have you brewed before? What style are you most interested in brewing now?

Brewer's Friend's Recipe Builder is always free, as are all their other (brewing) calculators and tools. You can use it to formulate your own recipe (from scratch) or scale down an existing recipe you're interested in. Many existing recipes are for 5 gallons, but it can differ. We also have a...