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His magnets probably aren’t coated with an inert plastic, so he puts them in a bag to stop the acidic beer dissolving the nickel and poisoning people. The ones you have will be fine out of a zip lock, just put them in the hop bag with the hops. Mark

If you are filling from a mixed gas cylinder, you won’t need a regulator. Mixed CO2/N2 can only be pressurised to around 5,000kPa where as N2 is usually bottled at 20,000kPa (20mPa). If you pressurised the mix above the vapour pressure of CO2 it would condense back into a liquid and the mix...

Stir plate magnets are very available and Teflon coated, plenty on eBay if your local HBS can’t get you one. Mark PS Don’t put the shiny little rare earth magnets in the brew, they are Nickel plated and Nickel is a very toxic and cumulative poison. M

The Weyermann version (Chocolate Rye) is pretty good to, I find the Chocolate wheat pretty handy to. All the colour of roast barley but without the rough edge. Mark

probably about half way through, your yeast is a bit (big bit) on the light side so probably be 4-5 days in. Again lots of personal taste involved in that decision, you might have to do a couple of brews and try different things Mark

I probably would too! I made a slight miscalculation, the SG is about right - ran out of fingers Mark

One tip for future reference, the amount ingredients you add is important, the amount of water or what you have made it up to is just as important. The numbers say you have made it up to just under 19L. Or if it’s a "standard" 23L you haven’t really mixed it properly. On how much hops to use...

Worth pulling back a bit Light up in Red White and Blue as is the American want. It’s worth listening to his speech to, critical of people who don’t respect democracy. I doubt if Biden looses the next election he will chuck a tanty like a two year old and deny it happened... Mark

If you rearrange p=Rho*g*h at 15 psi (103kPa), given your beer has a density of around1.010 (Rho), g is constant. You should be able to lift your beer 103/(1.010*9.81) = 1.51 meters. Mark

Nice amount of information to work through, if you did exactly what was in the recipe I wouldn’t expect any problems. Certainly not the under attenuation you are experiencing. The next most obvious places to look would have been Ca pH L:G... It appears that you have those all pretty well...

Sure there are other possible causes, mash temp is just the most common and easy to diagnose. If you are confidant of your temperatures post a bit more information on your equipment, ingredients and processes and we can look for other explanations. Just be very careful calibrating your thermo...

All good, be worth reading up on "Balancing a Draft Syster" here is a good link BYO Unfortunatly its all in the imperial un-system but it covers the basics that you need to understand. Mark

The obvious first place to look is your mash temperature. If you mash too hot (we are only talking a couple of degrees) you will make more unfermentable dextrins and no matter how good your yeast pitch and preparation is it won’t ferment down as far as you want. One easy way to check is to do a...

Well to get 1.068 out of your ingredients would require you could do a couple of other tricks, like feeding 5,000 people with a couple of fish and some bread rolls, or even turning water into wine... a double degree in Omniscience and Omnipotence would help! Why I like science, in this case...

Well I'm not in a position to assure you that it will all be fine. Can tell you that if we assume you got around 150g of extract from your grain, and the 2 X 1.5 kg cans gave you 2.4kg of solids (80% is typical). From Mass solids = V*SG*oP your OG would be 1.0444 or very close to. Mark

Take another reading, I think there is a good chance you have taken a bad reading. Odds on the extract wasn’t fully mixed in and your beer is really where you would expect it to be. A long mash won’t make much difference to what you extract, I'm talking longer than 1 hour, by then most of the...

I suspect you are running your fridge too cold! Normally around 4-6oC would be closer to ideal. When beer is too cold it suppresses the taste and aroma. It also holds the CO2 a lot more so you get less fizz (fizz plays a role in taste and mouth feel). Your pressure at around 50 kPa (1/2 a bar)...

MAGA caps are a good start on a uniform. Mark

To my mind just a bees-**** this side of fascist...

The old Jesuit saying coined by their founder St Ignatius Loyola “Give me a child till he is seven years old and I will show you the man”. I blame Sesame Street, get them young and condition them... The height of cultural imperialism. Mark