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To be fair, it's easy to get poor conversion rates with biab. I've struggled to get into the 70% range with my setup (similar to your idea : 58L keggle w/ a SS grain basket) and have found that a slightly courser grind w/ longer sparge time, paying attention to my mash PH (and actually adjusting...

1) No, do not add raw cider/juice & carb drops pre-bottling, you will kick off fermentation again and at best over-carb, at worse create a bottle bomb. Also, the yeast will take any raw cider/juice back dry, thusly negating the purpose of the addition. 2) As you've mentioned you'll want to add...

No offense meant, just wondering how sure you were of FG pre barrel. I do find that I struggle with my gravity readings, so more often than not, it's an approximation (ironically, I work in brix rather than gravity and even have a digital brix meter, so I shouldn't be struggling but I do).

That's rather amazing really. But it does lead to one question, how sure are you of the pre-barrel ABV?

And to be fair, all of our brews are CBD based (this is an area where the federal government has influence on state level decisions). so what you're tasting is more often the actual hops and less so the CBD oil.

I wish you were stateside, this is a great deal!

While the So2 will retard fermentation of sugar, it will not stop fermentation per se (there isn't a practical way at the homebrewer level to do this). Your best bet is to ferment dry, back sweeten and then add BOTH So2 and Potassium Sorbate to prevent the yeast from kicking off again. I do...

Why dry hop while still fermenting?

calciumkid, welcome aboard! my only recommendation is to take your time on buying 'bling' (fancy brew equipment). Oftentimes you buy something and then you find that either you don't actually need it, or it doesn't do the thing you wanted to do. Nevermind the fact that bling does not a better...

Super curious, is this product home made, or is this a commercial product?

Welcome aboard! It's a damn shame that "Jim Lahey" passed away, the park & the boys won't be the same w/o him.

While yes, you can simply halve a recipe, and it "should" work, I'd recommend using your preferred brewing calculator as a backstop.

Sediment is going to be a personal preference thing. once you bottle, you're going to see some level of yeast precipitation no matter what. What I'm really saying is, do what makes you happy, it's your beer enjoy it!

I love the idea of starting with a Saison, they do better with warm fermenting (so, I guess not really a problem for you poor blokes ATM) and are really stupid simple to do.

I just want to second / third and fourth this. Caustic is no joke! (see my comment further up the thread)

Yah, Ascorbic acid (vitamin C) is a general inhibitor, and will not prevent fermentation, so you should be good to go then.

as a parent of two, I always recommend a cottage made of gingerbread and roofed with cakes, windows of transparent sugar, run by a overly cheerful old crone, as the surfire way to entertain any random children you might happen upon. *edit* words

not knowing how it's done in Oz, I would caution that you ensure that any juice you buy does not have preservatives in it such as potassium sorbate.

3.8kg/8.4lbs seems like a really small beer if you're looking at 21L to the fermenter (or is that your boil volume?). I see about 3.8% abv on my calculator. Maybe consider 5kg of 2row (something in the 1*L - 2*L) range so you won't get quite level of malt & darker amber colour that the Munich...

It's worth noting that a number of breweries are experimenting with CBD (Cannabidiol) in their brews [they do label as such so there shouldn't be any surprise there], so if you have to pass an UI after coming back, you may want to abstain. Aside from that, we're in the midst of a glut in in...