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You all just made me nervous about my process. I use a FermZilla All Rounder. When I cold crash, the sides collapse in but, in my mind, as long as the collar does not flex, I'm good to go. When I transfer to the keg, I gently pressurize the All Rounder. The sides flex back, with a little...

Came here to say that. My experience is almost identical. I use Bru'n Water and had some Ward reports generated. Amounts varied wildly depending on the time of year. I now build everything off of Meijer Distilled water. Comes in 2.5 gallon containers. However, I've found there normally is...

Well, since I am literally out of base malt right now and I'm not brewing for a few weeks, I am going to try some Ireks Premium Pilsen Malt and use it in a hefe and a pilsner. I reckon I've used 4 or 5 producers over the years but have mainly stuck with Avangard since that's what my LHBS stocks.

Thank you, Bilsch. That was way more interesting than I originally thought. This has to be more efficient then filling dozens or hundreds of kegs.

Do you know if your water has any Chloramines?

Judas Priest. That was an interesting ride. One thing I learned, I thought I was doing LODO but in reality I just really like the convenience of pressure transferring my lagers after a completely sealed cold crash. Speaking of LODO...... For the people here who either currently live in...

Edelstoffquest has a section on Wheat Beers. I used to use the mash schedule from Markus Herrmann but have tweaked it a bit. Great articles.

I should have been clearer on what I wrote. I currently use open fermentation on 100% of my hefe's and, since I've switched to low oxygen brewing with a little bit of pressure fermentation, I've stopped doing this on my other beers. Probably the best description would be less "bite". I know...

This. The only reason I got into homebrewing was because I wanted to recreate the beers I enjoyed while in Europe (German, Czech, Austrian, etc.). The one thing I would add that can be controlled by the homebrewer is Open Fermentation. Try it. 3 days only. Scoop the dark krausen until it is...

I don't think he posts any longer but Brewing Viking does a nice job demonstrating how to use gelatin to clarify your beer. When I do clarify, I do it this way. ~5 minute video worth your time.

I've been in your shoes and ultimately quit for over a decade because I had no-one to bounce ideas off of and trouble-shoot with. IF you have an LBS, purchase one of their kits, SMaSH would be best. Talk to the person or people working there about your experiences and what you should expect...

All solid advice. My $0.02, don't give up. I brewed from 1999 to 2003 and then gave up in pure frustration over the same things you mentioned. I did not get back into it again until 2015. Lots of wasted time drinking OPB's. My thoughts: I apologize if I missed it, but what yeast strain...

I prefer it, actually. As mentioned earlier, crack the garage door for proper ventilation. I do lagers pretty much exclusively from November to March. With 5 gallon batches, once done with the boil, I'll put the kettle on the cold, concrete floor. I use an IC with a pond pump in an ice chest...