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Hope this is not the foremost reason, because you can easily compensate for that. Besides reading and calibration errors are often larger than a what a few degrees would do.

Well, I joined because I found some interesting stuff in old posts, but being more active all that seems to come up is "who brews on the weekend", "how much beer was brewed" or what someone bought. nothing wrong, but once you ask a question outside what the usual homebrew publishers repeat ad...

I'm all for trying out new ideas, but judging from the picture you seem to live somewhere in north america, where CO2 is dirt cheap - cheap enough to not fart around with a stinky balloon. If you need something to do, figure out how to get rid of the sanitizer in the keg.

While steam / condensation is an issue as I said, don't sweat it. winter air is very dry (absolute). so as soon as you have some circulation and the garage warms up (which happens with an attached garage if you like it or not), it dries it out pretty quickly. the only reason I brought it up, is...

that is no real reason, it's because monkey see monkey do, people just copy blindly or look for the easiest/fastest way of getting there. not saying every homebrewer has to stick to the Reinheitsgebot all the time, but it is a principle I cherish a double mash is simple and doesn't require...

correct. my problem is I don't know of any filter that fits those housings where the mfr. provides the peroxide number. the datasheet for the one I have sounds too good to be true. therefore, I reduce the flow significantly to prolong bed contact time (since the idea of 'doubling' bed depth)

first and foremost be your own judge! as said before, beer styles and preferences play a bigger role in how the average person views your brew. from experience, friends and neighbors will take any blonde or IPA I give them (because I don't think it's worth while for me to keep in the...

Just wondering what kind of catalytic carbon filters (i.e. to remove chloramines) people use. I had some filter housings already and currently use one of the below with a reduced flow (better safe than sorry, besides just opening up the faucet is even beyond the mfr.'s flow recommendation)...

also depends where your burner is. mine is close to the door and on a windy day opening the door a foot is plenty, but better safe than sorry... besides you want to vent out the steam as well. regarding the chilling, I do pretty much the same since I collect the hot water for cleaning in...

Overstock of ingredients is one of the reasons why I often start substituting some for other and by the 3rd brew I lends itself for something completely different than what I originally thought I'm going to make. Keeps the entire thing interesting

Looking at the schedule, I wonder if you drink wine between October and March? However, to answer your question I certainly do not plan an entire year ahead. Retrospectively, I might have brewed the same styles around the same time as you scheduled, but I don't know how much and when my beer is...

good point. but let's add to that: a) there are people who never try out things; they stick religiously to a recipe/process and don't know why. so if one believes in continues improvement you need to do thing different and observe the outcome. b) but to make things worse, most of us don't brew...

well the reason for the carbon filter is to reduce the chlorine, that is correct. but the goal here is primarily to protect the RO membrane. Larger RO systems use bisulfite dosing instead. Chloramine is not such a big deal for RO membranes (well unless you have a Cu2+ source that catalyzes the...

Well RO systems are not that great of removing chloramines. So (aside from adding more chemicals) once they are in there, activated carbon is a better option IMO. Problem is that not all activated carbon filter are the same with respect to chloramines. It is basically a catalytic reaction...

oh and something else to keep in mind. And I'm not saying anyone in this tread would have done anything wrong, but it is not uncommon to read them wrong or at least a little inconsistent. Just an example; 1.055 to 1.011 gives you 80% right. But if you look for the next line; one might go 56-10...

Everything that reduces flocculation; e.g. slightly higher temperature, rising, CO2 degassing during fermentation etc. can increase attenuation. However, I don't think that's the cause here. and sorry didn't think of it before since I don't use adjuncts... Highly fermentable sugars get your...

to the yeast it doesn't make much a difference if it is glucose or fructose. Since sucrose is a disaccharide made out of the two, one would think it should be the same as glucose as a monosaccharide. However the later you are likely to buy not as glucopyranose, but as its monohydrate (cheap aka...

8 bucks for the pound is either an unbelievable deal or the hops are pretty old/stored improperly and they just wanted to get rid of their stock. Having said that, I have a hard time passing cheap ingredients. Just be mindful when you use them. BTW, I also freeze my pellets; always nice to have...

70% is what Fermentis also gives as ballpark figure. What is interesting is you say that you use it regularly; do you mean re-use in the sense of multiple generations or buy it "new" all the time? I'm wondering if you "trained" your yeast to certain prevailing conditions (3+ generations)

getting over 80% with wine yeasts for sure, but ale yeasts is rather rare and the one you mentioned should be around 70%. I think the cause is more likely in the gravity reading; e.g. 2 different (non-calibrated) hydrometers used for OG and FG, lots of suspended particles during OG measurement...