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Nice and slow, yeast still got work to do Or Crash hard and kill em all

Is there a calculator where i can feed in my source water and target and it just tells me what to add?

So this is after 24 hrs cold crashed at 38F. Usually everything drops out. Am I being paranoid? Recipe 8.25 2 row 8oz carapils 8oz flaked barley US-05

So recently had to start going online for ingredients and noticed efficiency going up which I attributed to having my own grain mill but then came up at 97% eff so I thought maybe the 10lb bags of grain from morebeer are more than 10lb. Anyone ever weigh them?

So the plan in a Rosė Blonde Ale. Was going to do 5oz hibiscus and 2oz rose hips in secondary. The question is how? One thought is soak in a few oz of vodka. Other is to steep like tea and add it. I'd like to get the color but not sure I will.

Doing an irish red with wyeast 1084. If I have perfect temp control what's a good fermentation temperature? I know wyeast says fruit esters over 64f.

So thoughts on this for aeration? I figured running it for 20 or so.

Why does beersmith give me a different ABV than anywhere else?

So my LHBS is closing so what are your recomendations online? I'm leaning toward morebeer. Thoughts?

Ok. I started at 1.097, 4 days ago I hit 1.038 so started my diacytl rest and no change in gravity. Been stirring every other day and temp is now at 61F. I'm thinking I need to repitch yeast but not sure which. I'm using Wyeast 2308. Was hoping to get under 1.025 or so. What would be a good...

So here's the deal. My fermentation chamber uses a single 60 watt light bulb as a heat source but thinking of going to a clear fermenter. Aside from using a pillowcase, etc to cover fermenter what are other options? Are there bulbs that put out heat but no uv light?

https://rover.ebay.com/rover/0/0/0?mpre=https%3A%2F%2Fwww.ebay.com%2Fulk%2Fitm%2F173684193252

Thinkng of a British Strong with a bag (or 2) of mulling spices. Thoughts?

So making this recipe... https://beerandbrewing.com/smoked-chocolate-rye-stout-recipe/ It says to ferment at 63F for 2 days then up to 68F to finish. I'm using US-05 and usually just stay at 68. Whats the purpose of starting lower?

Our local homebrew shop is taking donations to help local brewers that lost their equipment in the fire. Please help if you can. https://www.norcalbrewingsolutions.com/store/Carr-Fire-Victim-Homebrew-Equipment-Fund.html

Ok, brew club is going a smoked beer thing in a few months and wanted to do something different. Thoughts? http://beersmithrecipes.com/viewrecipe/2012272/smoked-orange-chocolate-stout

Ok, so I'm getting a pump, the cheap one from Anvil Brewing. Right now I'm only going to use it for transfers and to vaurloff (maybe whirlpool). I'm planning on just using an in-line ball valve to regulate flow. So my questions are: Will this work? Does placement matter? Ideally I'd like to...

If I have really good temp controls what's shortest time to put out a pilsner? I'm thinking 10 days ferment, 3 days rest, drop temp for 14 days and keg. As for temp control i can stay within 1F during fermentation.

Ok. So I have a beer gun. Problem I'm having is when I fill it just foams all over the ****ing place. I purged keg and set to less than 1 psi. I can't even fill the bottle because it just pours foam all over. Keg has been at 40f at 14psi so should be 2.6 vol. I have about 6ft hose on the beer...

Ok, i'm not a biologist but I play one on tv. So if I got sterile petrie dishes could i take a bit of wort/beer from each step (fermenter, bottling bucket, bottle, etc) put them in a warm place and wait? Would that do anything to determine source of infection?