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Not sure how useful this is, but once I went no-sparge my clarity issues went away.

"Very vigorous fermentation" but only dropped 4 points? Something's not right. Measuring with a refractometer or a hydrometer?

I brewed one a couple of years ago. Was very similar to yours, except I had some complexity with the crystal (Caramunich 2 and 3), and the base was munich and vienna only. It was a really good lager but, if I did it again, I'd add a bit of chocolate wheat instead of the carafa 3. The...

^^Is this one of those bots that writes nonsense that is supposed to be just vaguely plausible?^^

I've been doing some full volume mashes with Beersmith, and there is a configuration change you definitely need to make if you are doing BIAB. You have to check the "BIAB Mash with Full Volume Boil" check box for your mash setup, and put the correct boil volume in the box. If you don't, you'll...

Amazon.com I look for pyrex brand. Borosilicate glass. Made in Germany. Indestructible. These go from the burner to the ice bath with no complaints.

IMO, drop: Oats Carapils Rice Hulls Chocolate Melanoidin Increase: Munich Add: Caramunich 2 I use lager yeast, so I'm not qualified to get into the "use an ale yeast for a lager" discussion. About 2% acidulated malt might get you in crisp territory, but crisp and sweet tend to work against...

Open fermenting a hefe is a little bit more of a challenge because of the relatively low hopping rates. I open ferment all of my British beers, and they turn out really well, but they have a significant amount of hops to slow down any lacto. That said, I have open fermented a hefe, but the...

It's your beer, and you are the one who has to drink it. Everyone is entitled to an opinion, but make what you like. As far as the BJCP thing goes, they are guidelines only (unless you are into the competition thing). Don't get hung up on them or, more importantly, let them get in the way of...

Substitute some of the extract with sugar. Will keep up the ABV and dry out the beer. Use a yeast that attenuates well. Also, "sweet after taste" could be esters from the fermentation. Esters can give the perception of sweetness in dry beers. More details needed on recipe and process.

German munich has a bolder maltiness. I made a smash lager with Belgian munich and wished I had gone with German. Belgian munich is much more subtle. It'll probably get a little lost in a pale ale.

I have a whole house particle and charcoal filter system also. Those filters are replaced at least every 6 months, so the load on the prefilters is probably not that much.

I use this: https://www.freedrinkingwater.com/ro-counter-detail.htm I run it for about 4 to 5 hours into my kettle the night before brew day and get about 10 gallons. I brew about twice a month. I've had the system for about 3 years with the original filters/membrane. Checked the TDS with a...

Just to set an expectation, most commercial beer that is crystal clear is generally filtered. If you are expecting that kind of clarity from your homebrew, then you may be disappointed. You can mitigate with kettle finings, post-fermentation finings, and cold conditioning, but it may be hard to...

I'd crack one open and try it. Worst case scenario, you're a bottle down.

Unrestricted flow can cause too much suction under the grain bed, and compaction. It's fairly standard to throttle the flow with a valve. I doubt it would hurt the pump too much at all. I have a mash recirculation setup that is generally throttled for the duration of the mash. I haven't...

Star San is a sanitizer, whose effectiveness is near zero on surfaces that are not clean to begin with. Clean all surfaces with PBW or some other cleaning product before sanitizing with Star San in order to avoid infected beer. If your beer is infected, it likely became infected from either...

If you want to start from simple, which I would recommend, then mash and sparge with distilled or RO water. Assuming that you are brewing 5 gallons, add 2.5 grams each of Gypsum and Calcium Chloride to your mash water only, before adding your crushed grain. That will get you in the realm of...

My experience with what I consider a more expensive meter (given my brewing means) seems more akin to what some folks are recounting for the cheapies. I bought a Milwaukee pH56 and treated it per the manufacturer's guidance. The electrode wasn't even stable enough to calibrate. I'm currently...

I learned something. Thanks.