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German law. Only applies within Germany.

I am extremely happy with them! They come pretty much standard with everything that I needed/want. Buy the CIP ball and there is virtually no physical scrubbing to be done (the cooling coils never have to be touched either); even with the heaviest krausen ring. I got the blow off cane so (for...

Interesting. I have 3 14 gal SSbrewtec BME's and brew in a pole barn here in Michigan. I can typically maintain about a 20* colder ambient temp and have the heaters keep the target temperature steady. I sometimes will have a space heater to keep the temp up, but typically in the winter, I brew...

I have 3 SSBrewmasters (14) gal with FSS heating and glycol cooling. I love them. I can control the temperature year around in the pole barn where I brew (MI) doing both ales and lagers. I can easily ramp to finish fermentation/diacytel rest and then cold crash and hold at 30*. I can easily dump...

Should not be an issue. Raising the temperature at the end of fermentation encourages complete attenuation. Dry hop, cold crash and enjoy.

I have a couple of SS conicals with the neopreme jackets on them; absolutly love them. However, my "brew barn" is in a pole barn with a concrete floor so it isn't airconditioned and has lots of floaties. I have noticed that when I cold crash or lager, the jackets get moist and now they get fuzzy...

I did and the harvest ale has been a hit. Do it!

I have had no problems with Pale brews; Kölsch @ pH 5.3 with no addition of acid.

Aulrich, Based on my water report from Ward, I have very good water with the exception of high bicarbonate (310). Based on the water book, I add CaCl and CaSO4, boil, then decant. It was a chemistry review from 30yrs ago in college, but doable. My profile is toward the malty side, but I can...

I always add it. If you don't, you'll still get beer. For the price, why not?

It came out awesome with no grassy flavors. Roughly 6x fresh to dry weight.

I brew 10 gal batches and do so almost weekly. If I don't, the 4 tap keezer gets tapped out pretty regularly. The main issue is that Wednesday night is Bike and Brew. Everyone brings their road, tri, mtb or cross bikes and we ride different routes and distances. We have some that just run or mix...

What is the size of the batch and what was the OG of the brown? I don't do a starter when I pitch the slurry. If you are doing a 5 gal batch and the previous batch was under 1.070 you should be good; probably over pitch, but that is better than under. I use this to get me in the ball park...

You should be fine for most of your brews with that setting. If you go with a big brew, like a barley wine, then you might bump it up to 1L. There are so many variables that impact the O2 (Wort temp, Wort flow rate, microns on stone, length of tubing) that unless you have a way to measure...

I'm doing 10gal batches using pure O2 via a Blichmann regulator @ .5L/min and 7' of hose to the conical. Yeast is very happy with vigorous fermentation (multiple generations) and zero off flavors. Maybe a bit more in capital outlay, but very consistent beer both ales and lagers. Big boys have...

I have been this calculator:https://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/ Lots of options from homebrewers to pro's.

I've just taken the yeast slurry (and based on a yeast calculator) just pitch that amount. No washing, no starter; just let it warm up. There is some trub, but I am collecting out of a conical so I just let the first yeast go. I also dry hop in a sock. Depending on the age of the stored yeast I...

I've always thought the Brulosophy guys have done a pretty decent job of caveating all of their exbeeriments in almost all of their posts. The latest, covering the 150+ that they have done, went out of its way to point out these issues. These guys aren't professional scientist, but are just beer...

That's getting a bit out there in age. What you might want to do is a proof starter to make sure it is viable and then pitch it.

Straight to keg when you hit your FG. Force carb @35 for 24 hr, then vent and set for serving pressure. Wait 3-5 days and you should be good. You can try it earlier, if you just can't wait, but it might have a bit of carbonic acid taste to it.