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To translate: Hello brewers, how are you? I've been making beer for some time, however, I have difficulty producing beers that have good foam formation. A few days ago I made a Cram Ale, which due to an error at the time of mashing, I left the heater on for a long time and it rose to around...

Wow! That’s a shame. you seem to be taking it well though.

No. Barkeepers a friend is for metal surfaces. Other things would be cleaned with PBW or a similar cleaner.

Sounds cool but I don’t think I will be using artificial intelligence in my beer making process. I prefer to keep it pretty low key and relaxing. After all, it is a hobby.

It does look magnificent.

Let me consult my Star Wars dictionary …….. Wookey Dust = The dust off a Wookey.

I used their nutrient pack at pitch and did subsequent additions of nutrient every other day. Stirred but not aggressively. Oxidation should jot bean issue. Can’t help with number 3.

Wow. 12 oz of dry hops in 5 gallon batch.

I have dry hopped at temperatures much colder than that (35 degrees) and never had that happen. Interesting.

Let me know when I win!

If you want West Coast style I would use Cascade and Citra.

If you want to do it right check out the Cold Crash Guardian on brewhardware.com. This is what I use.

A wine yeast is probably your best choice for high alcohol. EC-1118 or CBC-1.

I don’t have your issues when reading those instructions. Kit instructions give OG of 1.051. FG would be variable depending upon yeast chosen. When steeping one would generally assume a start with warmer water. You could start with cold and it would work. I can sympathize with the beginner...

I was told there would be no math……..

Have you taken that gravity reading yet?

You have done this before. Be patient. It has only been a few days and have you taken any readings to verify if fermentation has started?

PH meters can be purchased at a very inexpensive price point. You should try that just to see where you are.

Why would you think that adding hops would affect the yeast working?

What yeast was used and at what temperature was it fermented?