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With new equipment, I'd be wanting to try a few regular ABV beers first. Then for higher ABVs I'd go for a partial mash, rather than attempting AG (with lower efficiencies). For 16% ABV imperual stout, I'll add 3kg of LME, towards end of the boil. In Brewfather, you can easily see what amount...

AI might give good figures, that can be manually verified. But it can't be relied upon, as it could just as easily produce complete garbage the the next time, depending on what new training source material has been injested.

Kieselol is negatively charged , and so binds with any positively charged suspended particles, which then sink. While Chitosan is + charged, and binds with - charged particles. If that's true, then adding the second much later, won't matter. While added too soon, the finings could just bind...

From OG of 1.040, you'll get an ABV of 5% if the FG reaches 1.000. With beers, unfermentable sugars (or less fermentable ones, depanding on the yeast) might mean the FG is 1.010. Which (from 1.040 OG) would give an ABV of around 4%. BrewersFriend ABV calculator However, if your mash...

I'm in Scottish Highlands, so can't help directly. But more chance of answers from sister site, thehomebrewforum .co.uk

Welcome. Alcohol tax avoidance is so worthwhile. In UK, I brew all grain beer, and (no sugar) kit wines. Excellent kit wine, eg Barollo, costs £2 /bottle, while equivalent quality bought would cost £12 - 25. Sister forum, thehomebrewforum.co.uk might be worth a visit. UK homebrew forum

After initially suffering a few badly 'stuck' mashes in BZ g4, I now always leave for 15 - 20min before starting recirculation (and then recirculate slowly for 10min). When searching for solutions, I found the G.Wheeler advice on avoiding a compacted grain bed. Which is to gradually add grain...

Looks very neat. Hope it's just as reliable as your temperature controllers.

There's a lot to take in, so try to keep it simple as possible, and using no more equipment than he'd be starting with. Maybe: Minimal (or no) water additions. (if all grain) Go for fixed mash; sparge and boil procedures, volumes and durations. A direct pitch yeast (rather than starter). Have a...

1/8th cup sounds fine. I wouldn't expect to see bubbles, while carbonating in bottles. But I usually also fill one PET (pop) bottle, as a carbonation test. It firming up, is good guide to carbonation pressure. After a year, I'd either rouse a little of the old yeast sediment, or add fresh yeast...

right angle

I've a sink mixer tap, that can be switched to a high pressure, fine spray. It cleans the spider of all debris, but the time full cleaning still takes, is a pain.

I Love M.O. but havn't tried floor malted yet. Which Warminster M.O. malt do you use? I can find Warminster Floor Malted Low Colour Maris Otter EBC 2.5, and Warminster Floor Malted Maris Otter Pale Ale EBC7.

I did a blackcurrant sour, using Philly-sour this summer. Mash 149, pitched 1 pack in 20L, ferment warm. Lallemand graphs, show acid is mostly produced over first 2 or 3 days (followed by mostly ethanol production). Mine reached lowest pH by start of day three. I planned to use Lactose @ 5%...

They are the UK (dreaded) 'harmonised cable colours'for single phase supplies. Introduced to make UK cable colours, more aligned with mainland Europe. They're presently used for new installations, but old properties are allowed a mix of old and new colour cables. "Dreaded", as 'black' which...

The final gravity (FG) for a New England IPA (NEIPA) should be between 1.008 and 1.016, according to the Brewer's Association's guidelines. The starting gravity (OG) should be in the 1.060 to 1.070 range. Perceived Malt Aroma & Flavor: Low to low-medium malt aroma and flavor may be present...

Thanks. Extra thought and prayers, please, for those living in Sotland, under SNP minimum unit pricing regime. Aldi's Malbec, December's wine of the week, £3.50 most of UK, £6.99 in Scotland!

Top of the meniscus just reaches 1.052. But correct reading, is at horizontal line from bottom of meniscus. It looks around 1.054. Hard to tell from the camera angle, but it's definately not 1.052

Good luck with your project. If you have a hydrometer, reaching the target SG (specific gravity) for dry / medium / sweet wine, is the best guide. Not sure why you'd want to delay fruit, until secondary fermentation. But if you are, and the fruit has fermentable sugars, then you'd want to keep...