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Hi MT, How are you making your cider? Fresh pressed or store bought?

3711 is much easier to deal with than 3724. That said, I've not had 3724 take 8 weeks - just keep it hot.

I can think of 3 reasons - gelatinisation (although without hydration first I can't see that working)* and easier to crush into more uniform crumbs for enzyme access. Melanoiden formation will affect beer colour and flavour too - like munich, rather than pils malt for example. Unless it tastes...

I aim for 72 deg C but you'll find conflicting advice because there's no single correct answer and there are pros and cons of various temp ranges. Hot water should make sugar viscosity reduced and therefore easier to rinse off but there are practices of cool sparging and also no sparging...

Get some high vis in there too. And some SWMMS template forms.

That sounds like an enormous amount of trub. I'd be wanting to work out if it is and what it is. Did you leave anything behind in the kettle? You should be able to gently stir after batch sparging, then let settle again. Recirculation and patience make a big difference to what gets left...

The contention by people like Ron Pattinson (uk beer/historical researcher and blogger supported by brewing records is that beer exported to India as IPA was neither particularly strong, nor more well hopped than other beer styles of the time (such as porter) and in many instances less so. Yes...

Open another bottle. See if it's a one off. Chill this one overnight, upright.

Couriers must have busted a nut - I got mine in record time, week before christmas.. Some winning beers in it, for sure. Also polished off my chimay barrel aged I got as a special from ibc - if I could do nothing but drink quad, I'd die happy (and possibly fat and senile).

Ron Pattinson is not from the US. The concept of high hopped, high alc certainly has been carried by US oriented 'opinion' including bjcp.

So are you asking if it’s a good idea to drink stout kit wort or just announcing that’s what you intend? Good luck. You only need a stock pot to to heat for alc evaporation by the way. Hell, you could even experiment with a saucepan. No lab required (freeze distillation likewise pretty simple...

Eat 100 pears and tell me different

My understanding is that pear is slightly less fermentable than apple, due to the presence of sorbitol (happy to be wrong) but I'd still expect less than 1.005. Definitely worth being patient.

You could ferment as usual, then heat to reduce/remove alcohol. Or ferment the tin with no extra sugar or malt to get a low alc stout. Could add boiled liquor from steeped roast malts for extra flavour without boosting abv%. If you don't ferment, it will taste stupidly sweet

Also don't rely solely on cleaning and sanitising from 2 weeks ago (if I read that correctly). Yes, clean immediately after use but things like silicon, I boil (from cold water so I know the object is thoroughly pasteurised) directly before use, then sanitise with no rinse.

Multiple question marks are the devil's arsehole

I live on a different planet

Christian nu metal. One of the best ever genres.

Could be a million things causing it (you've given some detail but need more). However my money is on particulate matter, either from choosing one of the last 3-4 bottled or just the large amount of additives. Did you add, then bottle immediately? Usual practice would be to add, then leave...

Nothing wrong with 1 kg lots in fridge or freezer per se. However because you're trying to target really punchy, fresh aroma and flavour, here's a list of things to watch with hops: Vintage/harvest year is recent. Hops are packaged in foil, not plastic. Hops are stored refrigerated (or frozen...