malhal

I think yeast like to eat the cold break. But the thicker hot break has tannins which ideally you’d want to leave in kettle or somehow...

I would guess forgot to acidify sparge water. Forgot to acidify before whirlpool hops. Probably hop or grain tannins are the "bitterness".

"Even more surprising, due to the hydrophobicity of some hop aroma compounds, extended dry hopping can cause removal out of the beer and...

Bitterness from a hop stand is usually astringency from forgetting to use acid first to lower the pH. If you dry hop longer than 2 days...

Ah that's a much better starting point! If I were you I'd add 0.4g/L gypsum. That will give you roughly: 145 calcium 21 chloride 223...

Delayed pitching is essentially simulating lag time. Probably will give you clearer beer but no good if you are brewing hazy IPA where...

I managed to order a Gärkeller Pro 15L from Klarstein will post photos and measurements when it arrives.

delete bad joke

Seems Kelgand's is made by Lachoi and the cheap copies are by Juanjuan but these company names might be random.

UK pale malt has lower protein than US 2 row. This post advises pilsner malt...