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hard to change lifelong habits, but it's just as difficult to rationalize not do it. I use imperial units in colloquial talk, but anything that needs to be even remotely accurate is in SI units aka metric.

Gytaryst, I'm no dubble/triple/quadruple expert, so I cannot give you a simple/proven schedule that will work for you. Most likely not too many can and you might be closer to do that yourself than you think. I'm sure this is not the answer you were looking for when you described your dislike for...

done all citra IPAs which turned out great. hence, I bought citra by the pound and the more I used it the more I noticed issues during dry hoping. I don't know if it's citra itself or if something happened during storage. anyway, I have stopped using my stuff for dry hoping some time ago. since...

while lactose in beer (I suppose unpasteurized) in bottles at room temperature might be a different ball game, I heard rumors than some sanitzers (one especially favoured by homebrewers) is not a great choice when it comes to wild yeast. I have not seen disinfectant studies, so I will not...

look at the filter. it might say it there or at least the manufacturer/type. but if it's one of these cheap Chinese things which amazon, walmart and too many LHBS like to sell, you might be out of luck. As a ball park figure; a Sartorius midisart (that's one of the quality brand name types) is...

if your water changes seasonally really depends on the source. a shallow well and municipal supply from surface water certainly do. however, if you get your water from a deep well, the answer is quite different.

That is not correct. You can filter Chloramines out, but you either need a proper sized catalytic carbon filter or a very long bed contact time in a regular filter. The later can be impracticable (too large of a filter or very slow flow)

great idea with the bin lid!

that sounds like a bed time story for the little brewer ;-)

This is one way to look at it (certainly an economical and practical one); however, I look it a different way: Firstly, if you have some old packs sitting around, a starter might not be such a bad idea, since over-pitching is for most beer styles not a big concern. Secondly, initial cell count...

same price here in Toronto; I paid between 25 and 30 CAD for a fill last year

all grain - material costs are way less than kits, but it requires more equipment (anything from BIAB to a 3 tier system) and more time/work. however, that is where where larger batch sizes start to make sense. all you need to do is wait a bit longer for the liquor/wort to heat up and...

before you compare you need to know if someone charges you per "fill" or actually by the lbs. the cheapest place around here fills less than the others, so in the end it's a wash, you just go there more often...

thanks for the advice! never used before, nor can I get Sinamar here. although, I could get some other non-malt food colour, but that kind of doesn't feel right. Anyway, I'll better get a bottle tonight and see how much of the 'roast' is actually there. perhaps compare to some koestritzer and...

I'm not going to say the usual guys make a loss selling baskets, but the Chinese ones are really poorly welded. kind of think like buying the materials and fix it later (labour, filler, gas, etc.) - hassle aside, the difference in price is not as much as it looks at first glance. the other...

Direct heat step mashes are fine, just not infusions/decotions, so I was thinking of 63C - 40min and 72 - 20min, but welcome to any other recommendation. The last time I used Carafa III, I got some roast flavours, which were fine for the stout, but I certainly don't want them here. I know that...

another vote for the good old aluminum foil! and I don't even bother with the sanitizer: just put the foil over when I boil the starter or bake the empty flask with the foil in the oven.

I don't have a full setup from them, just a bunch of different things (some really great, some had minor issues initially), but when it came to customer service they have never disappointed me - happy customer after all.

looks similar: https://www.homebrewtalk.com/forum/threads/brew-in-a-basket.635673/

I've upgraded to a 20 gal. Blichmann, which is perfect to make 2 kegs of finished beer. If I was to switch back to one serving keg as target, it would be advisable to lower the temperature probe (or get a smaller kettle). Thermometer and sight glass on a kettle are two very nice things you only...