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gigo

Rely on your experience. The software is only a tool. Plug your known boil-off rate into Beersmith. This should reduce your process water by 1 - 1.5 gallons.

To answer the question in your first post, yes, there will be enough yeast in suspension to bottle carbonate your beer; you will not need to add new yeast. As for Biofine clear, I've found it to be worse than useless. YMMV. If you don't have a vegan issue, nothing beats the combination of...

I re-brewed this as described above and was able to score a bottle of RtB for a side-by-side comparison. It was dead on...

I did mine at 153. I agree with kristiismean...

If you're a fan of Ballast Point Grapefruit Sculpin, Northern Brewer has a clone kit called Grapefruit Pulpin'. http://www.northernbrewer.com/grapefruit-pulpin-all-grain-kit It features Chinook, Cascade and Amarillo hops and dried grapefruit peel that you soak in vodka for 2 days before adding...

I started all grain brewing by mashing in a bag in a 5-gallon cooler because I got the cooler for $12 at Menards and a mesh bag from Northern Brewer for $5 instead of buying the Fermentors Favorite Essential All Grain Brewing Starter Kit for $199. According to The Green Bay Rackers...

Perhaps: http://brulosophy.com/2016/06/20/the-gelatin-effect-pt-6-gelatin-vs-nothing-in-a-ne-style-pale-ale-exbeeriment-results/

For what it's worth, this is the method I follow: http://brulosophy.com/methods/lager-method/ I use the alternate method without gradual temperature ramps. So far it's worked exceedingly well for me.

I'm not sure how that would happen. The assumption is that you are cold crashing after fermentation is complete, the yeast have consumed all of the sugars that they will consume and have gone dormant, while ester production is something I would associate with active fermentation. That said...

I'll also sing the praises of Wyeast 1272, although I've never had any trouble with flocculation. And I dry hop first and then cold crash with gelatin.

They will most likely float. Just rack under them.

For what it's worth: http://brulosophy.com/2015/10/26/dry-hop-length-long-vs-short-exbeeriment-results/

Think of a 5-gallon batch that sits in a carboy for two to four weeks at room temperature as a giant starter. So no big deal with your starter sitting out for a couple of days...

Beer will generally carbonate faster at a higher temperature. And while I don't know how much difference 4 degrees F will make, it will not hurt.

At 66 you will most likely need at least two weeks.

Let us know how it turns out!

Today I tested the FG on the strong Scotch ale that I brewed last weekend using 11 month-old yeast (from which I made a starter, of course.) It is excellent! I started fermentation at 64 F, and then let it rise to 70 F to finish, with no off flavors detected. The yeast finished active...

Heretic!!!