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I haven't brewed anything in months because I've been trying to lose some weight. Happy to say I'm 10lbs lighter and brewed a citra & cascade pale ale to celebrate!

I use a refractometer. Simple, no waste, effortless final gravity estimate via online calculator.

I still scrub a little but not much more than a quick pass once all the organic solids seem to get obliterated. I don't reuse it. I don't know why anyone would do that.

Kolsch yeast works great in wheat beers, kettle sours, Berliner Weisse, more kolsch...

Got a Culligan RVF-10 water filter today. Bye-bye nasty-tasting Mississippi River water, hello clean tasting Mississippi River water! Also got one of those stainless hop filters that hangs on the inside of the kettle. No more worries about microplastics getting in my beer from using a paint...

I'm glad everyone has pulled through! The more I read about the ways it kills (like the blood clots!) the more scared I get and relieved my family pulled through the first week of March. We couldn't get tested and the hospital told us to stay home unless we were having serious issues. My...

Yes. After you cold crash the starter you can decant off a lot of the starter wort and store the slurry in smaller jars to save some fridge space.

I do a Hochkurz mash every time I brew, direct fire with the grain bag still in. I use a small round stainless backing rack as a false bottom to protect the bag. Never had any problem with scorching of anything. Triple layer of reflectix (melted in several places from forgetting to take it off...

http://www.howtobrew.com/ Read through that or buy the 4th edition of the book and you'll be off to a much better start.

Pull the grain bag out when the gravity reaches a certain point and put it in a new kettle and continue mashing? Might be tricky with regard to mash pH but probably doable. EDIT: dang, Bobby beat me to it. :)

A bottle washer.

I doubt there would be enough headspace, especially if you use a yeast strain that produces large amounts of krausen.

Are you using any yeast nutrients? Which yeast strain are you using?

Yeah, I was just about to say that Midwest is open. Gas is cheap right now, so grab your mask and go get some grain :)

Odds are more than enough survived to make a starter. It might take a while to get going, but it should still work.

Looks fine to me. Everyone's head is a little different. Nothing to be ashamed of.

As long as it continues to taste good, don't sweat it. Your keg will be fine, just clean it really well and sanitize it. Make sure all of your brewing equipment is clean and sanitized. You should be fine. I know, and that's why I love my original Hornindal culture with its earthy/mushroomy...

Had to come back to this thread just to say I made a kolsch with the Barke. OMG. *swoon* My wife says it's the best beer I've made yet. Has head retention all the way to the bottom of the glass. It's really helping me not care about social distancing because I'm not letting ANYONE near this beer.

For those of us who NB/Midwest are our LHBS, Midwest is opening up retail again tomorrow, offering concierge service. Limited store access and all that. Wear your masks if you got 'em, I'm sure they're gonna be busy. I may end up there this weekend.

Hard to tell from the pictures but that doesn't look like yeast to me. Hornindal has never left anything floating like that for me. Was this commercial liquid Hornindal or flakes from someone online? I've gotten infected kveik from people online twice. One of them made the "broken ice floe" look...