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I’ve had good luck using these bottles. 6.5 oz bottles and the decals are stickers so it is not too hard to peel the label off and then soak them in PBW or use goo gone to remove the adhesive. Not sure how widely these bottles are available...

https://www.morebeer.com/products/easy-jiggler-stainless-auto-siphon-racking-cane.html?gclid=Cj0KCQiAifz-BRDjARIsAEElyGIV4Tj1ovGp9mOGyYisrkQ7YyBBEGhaIrCMQ2E_TfQODPIWQZvyDQUaAkfmEALw_wcB I know nothing about this siphon.

You could always go the route similar to making a Cotton Candy Martini. Have the SRM as low as possible and then have actual Cotton Candy in your glass that will dissolve with the beer and give it color, flavor and sweetness.

I’ve used FermFast for two brut beers. For both,I added to the fermenter. From my brew notes, I added 1/2 tsp for a 5 gallon batch. Both beers finished completely dry.

https://www.homebrewtalk.com/threads/any-lambic-gueuze-blending-tips-tricks.684672/ This is a current thread that has lots of useful blending tips

looking back at my notes and recipes most were 60% Pilsner, 30% unmalted wheat, 10% Rolled Spelt. looks Like one time I used 6row instead of Pilsner and a few I did not use spelt. i have a few bags of aged hops and that is what I changed up the most.

December 2016 I started brewing traditional Lambic Recipes and putting the wort in disposable aluminum pans on my table in the back yard to capture yeast and bacteria over night. I would brew one or two batches in the winter and spring. Mostly, these beers were ignored. I had them sitting in...

I have experience with all three types of fittings. I use QD's on my eBIAB indoor system. I have a 3 vessel system that uses Tri Clamps. I also brew with friends that use Camlocks on their 3 vessel system. All three have their quirks... QD's can be operated one handed but when you have hot...

There are 1 gallon wine kits which produce about 5 bottles of wine. Great to try out to see if you like the process. https://www.homebrewing.org/One-Gallon-Wine-Kits_c_474.html

So it looks like the bottle you have pictured weights 226 grams. The nutrition labels says 1 serving is 7 grams and a serving has 4 grams of sugar. So 226/7 = 32.28 servings at 4 grams of sugar per serving so 32.28 x 4 = 129 grams of sugar for the entire bottle. Using Homebrew Priming Sugar...

Yes, there is some liquid loss. Sometimes everything goes great and you have little loss. Other times... That is the reason for top off.

I think what you are planning sounds good. I agree with keeping the beers in the 5.5% range. If I’m ever asked to be a wedding brewmaster, I’ve always wanted to do the Something New, Something Old, Something Borrowed, Something Blue with my beer selections. Something New - NEIPA is a New...

How did you measure your “stuck” gravity. If you used a refractometer the presence of Alcohol affects the reading. You will need to input your refractometer reading into a correction program. https://www.brewersfriend.com/refractometer-calculator/

https://www.altitudebrew.com/blogs/news/what-to-do-if-you-miss-your-original-gravity-numbers This link gives a good description of how to calculate how much DME you would need to add if your pre-boil gravity is low.

I have 3 milk crates that I keep 12 gallons of RO water at the ready for brewing. I have a RO filter in the kitchen with an under sink 3 gallon tank. I fill up the gallon jugs so I have enough for a brew day. I have never had a problem.

As Cyclman stated you can use both to ramp up temps quickly and then a combo during the boil. As an example I have two heating elements on my eBIAB system. One element is connected to the controller and the other element I just plug in so it is 100% power all the time. I use both elements at...

Don’t know enough about the ingredients you are using to comment on those but on the hops and yeast I can give some input. Hops: Seems a bit strange to use Saaz to bitter and Magnum for ”Aroma”. Usually Magnum is used for bittering and Saaz for late additions. Yeast: I’ve had good success...

So sometimes when Belgian breweries state that they use X number of grains. It may be that most of those grains are actually 2-row malt. They may just have a propriety blend that they buy from the maltster that consists of Winter 2-row, spring 2-row etc. I had the same problem trying to clone...

A pH meter will solve your problem... Without a meter if you are using a water build program enter your pH as 5.8, 6 and then 7 and I bet you will not see much difference in your final numbers since distilled water has no residual alkalinity. If it is not too cost prohibitive, I would get your...

If you are using a stir plate it will take anywhere from 24 to 36 hours for the starter to be complete. The starter will go from looking golden or amber to a creamy white as the yeast grows. You will also notice a small krausen (depending on yeast strain) and CO2 bubble gasing off along the...