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This is very curious. I'm just getting into salts also. I haven't used calcium carbonate as yet but many people suggest it. What's your reason for omitting? Also, the gypsum? Are you speaking to pils specifically?

I know a commercial brewer who has sworn off JW for several reasons but I have no personal experience to offer. I have had many good experiences with glad field but I may have just been lucky. 2c FWIW

IMHO pitching in the 30s is acceptable initially. Assuming you're looking for a lager result, you'll want to get that wort down below 15 as quickly as possible. Yeast actually thrives in a warm climate but for flavor sake it's not a good idea in a homebrew. Is there any reason you can't get the...

Just in case you have dog fur issues your grist. Personally I'd use them like a rice hull addition. One good handful per kilo of rye

Santa gave me a 60L fermenter last Christmas so I doubled my batch size for 2017. As a result I brewed an average of 45L every other week or so. So hovering around the 1,000L mark roughly. I drink about two long necks most days so let's call it 500L personal consumption for 2017. By my...

Without a doubt mate. Only lager yeast makes true lager. Whether a "lager like " ale still suit is totally up to your taste buds

Sign me up please

I thought Ducatis had motors

"ManTickle"? Great stuff, SeeFar! Back on topic: if you ambient tap water can't cool the batch below 22'c have you considered how you'll manage brewing temp when the yeast adds a few degrees as it gets going? If you don't have temperature then you may need to choose wisely for your climate...

Most of the guys i grew up near use a three part filter system. Coarse (sand) filter at the tank which is durable and reused after each occasional clean out. Next is an inline sediment filter before the house which requires regular cleaning. Then at the kitchen sink is the sanitizing filter like...

Saw VII Don't forget fermentation drops ph which kills some micro flora too

As I suspected. About 18 Celsius? Give it more time and check gravity again. Cidars can take a long time to get to terminal gravity

Airlocks can deceive. Have you taken a hydrometer reading?

Are the brewing or distilling? If brewing, just stick your mash paddle in the kettle and you won't get boil overs

63'C doesn't sound cold... Did you convert the wrong way by any chance? What are the signs of stalled ferment?

My rule is to leave cold crash until the krausen falls in. The yeast can still be active even if gravity is terminal. They may be feeding on the last bit of diacytal and other by byproducts to finish the beer. Add the hops and crash in 3 or 4 days

Minutes?! Geez what's even the point in that case?

If it doesn't grow the way you want then I wouldn't be replanting those seeds. If you decide to dry them you just leave them on the plant and they'll dry out as the shrub dies. Very easy to pick dried seeds too. As for the brew, dubbels or gose are good choices for coriander seeds

Plus 1 for venting bottles if you're worried about bombs

It's definitely not a dumb idea. In fact, if you add the can to the grains while they're mashing in the mid 60s you can increase fermentability. I believe the enzymatic power of Marris Otter would work wonders on a coopers kit, especially if you've had any trouble reaching terminal gravity