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After a month in the keg my beer is mostly cleared. Probably down to the last 2-3 pints before the keg kicks. Still tastes great, the flavor has mellowed a bit and reminds me of ripe ruby red grapefruits.

Are you going to add any grain to the mash? I would strongly recommend doing that. 6-row, pilsner, and 2-row would all be acceptable. I am not sure you would need to do a cereal mash, cereal is extruded and I believe it would behave similarly to flaked adjuncts. The shredded wheat is...

You need some enzymes dude.

When I was making kombucha I used a 2.5 gallon glass jar. It would probably be an ideal primary fermentation vessel for wines, ciders, and meads. After primary you could use a couple of 1 gallon jugs for secondary. I haven't made kombucha in a long time, I might give the jar a clean and start...

You have to decarbonate the beer before taking a hydrometer reading. In brewing science we had an easy technique for this. Get two glasses, pour the beer back and forth between the glasses 20 times before pouring into the hydrometer tube. This will help break the carbonation out of the...

If your beer blew off into the starsan its most likely too diluted to be an effective sanitizer. When this happens to me I get a new container full of starsan and a paper towel dampened with starsan. Pull the blowoff tube out of the old container, use the paper towel to wipe down the blowoff...

1.025 is probably the lowest gravity I would target. Definitely adjust mash pH or use a quarter pound of acidulated malt.

Just because someone signed a contract doesnt inherently make the contract enforceable.

Yes. A local brewery made a fruit forward high ABV beer brewed with green coffee beans. They called it "Five Locos". Around 8% ABV and ~100mg caffeine per pour if I remember correctly.

http://www.biabcalculator.com/ I punched in 45 lbs. grain, 17 gallon batch, 1.5 gallons trub. I do 6 gallon batches in my 10 gallon Spike kettle and I have never maxed out my kettle so I think you will be fine unless you are trying to do a huge beer (1.100 or more)

Do you have a fermentation chamber? During the summer I will usually chill down to 80-90°F and then let my fermentation chamber bring the wort down to pitching temperature.

This would be my recommended IC for 5 gallon batches: https://www.northernbrewer.com/products/copperhead-immersion-wort-chiller

I plugged your numbers into a BIAB calculator and it says your IPA would only take up ~26 gallons volume during the mash. I BIAB 6 gallon batches and my IPAs take up ~9 gallons of volume when mashing so I think you would be fine for no sparge mashes as long as you have a pickup tube.

Old Forester would be my choice for a classic bourbon. Rittenhouse Rye Bottled in Bond would be another fantastic choice.

I use a snugee and a thick blanket to insulate my kettle during the mash. I put the snugee over the kettle and use the arms to make sure it is tied tightly. Then I throw the thick blanket on top of that. Yesterday I brewed (93°F outside) and the 60 minute mash only dropped 1°F. I always...

Did you ever brew this?

The forum has loudly spoken - dunkelweizen it is. I will be heading to my LHBS today to pick up the grains and yeast.

Yeah I would say anything you could do to reduce the tartness would be beneficial. Lemonade (hard and soft) usually tempers the sourness with some sweetness. If you're bottling it might be interesting to put a little extra sugar than you need for carbonation and pasteurize the bottles after...

Some larger craft breweries use press filters which is where they use a hammer mill and grind the grain very aggressively, down to almost a coarse flour. The breweries that use this technology can get full conversion in under 10 minutes. The mash is pumped through a series of mesh screens on...

Are you going to backsweeten that at all?