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Irish Moss works well if you use it right.

Thirty years ago when I got started I always did 19 liter batches because, well, that's just the way it was done. After a break from brewing I found 12 liters made a easier brew day, I had more variety on hand and, I got to brew more often. 12 liters of something a little off is a lot easier...

Drop a chunk of dry ice in a plastic soda bottle with some water in it, screw on the lid and stand way back. You'll be amazed how much pressure a PET soda bottle can take. Videos on the internet. Video below with a hand pump claims 145 psi, 10 bar.

Some things can be so easy! I love simplicity especially when it's cheap and effective.

Did the seller specify what's grade of stainless it was? For food you ALWAYS want ANSI 300 series, 303, 304, 316. Some "stainless" will corrode in the right environment, 400 series will do this. I've been a machinist for a long time. I've made lots of items for food service and pharmaceuticals...

Wow! Did not expect 2/3 of people to bottle. Cool.

Be patient! Grain crushed, and properly? Do make sure you have EVERYTHING. I pitched a wheat beer yeast in a stout last year because I thought it was S-04. Made an interesting stout but not what I wanted.

Now that wasn't so hard, was it? Congratulations! For a first time that was a pretty good run!

500g of brewing sugar and 500g of LDME would certainly be cheaper than their "brew enhancer" and give close to the same result.

I keep my beer at ~25C, room temp. As I keep a variety on hand it may take me four months to go through a batch. I keep about a weeks worth in the fridge. One comes out, one goes in. This gives it a week to kind of cold condition. Works for me. I don't have room for a second fridge anyway...

When I started brewing in 1990 I used 1/2 teaspoon of corn sugar per 12 oz. bottle measured with a leveled off teaspoon. Then started bulk priming. Then bulk priming with DME. Couple years ago I started using the "Domino's Dots" sugar cubes. Bottled a batch last Saturday and used 1/2 teaspoon...

Less than a year, I would do it.

Malto-dextrin. Adds body and mouthfeel. Unfermentable.

Frankenbrew time!

Hydrometer or refractometer?

When I've had to do this a few days in the fridge seemed to settle everything back out. Worked for me.

Not brewing. Bottling. First five gallon batch in many years. All bottles cleaned and ready to go. Gravity is stable.

I did the same thing with a stout last year, cracking the cap, venting, and resealing. Worked well. Think mine wasn't quite finished when I bottled.

Friend of mine buys wheat in bulk. He grinds his own flour to make bread. He stores it in 19 liter buckets and drops a chunk of dry ice in, puts the wheat in, then puts the lid on. He vents it periodically until it stops building pressure. Says it seems to get most of the air out and keeps it...

Less sediment can be achieved by using a yeast that is more flocculant. Flocculation is how the yeast stick together, settle out, and compact in the bottom of whatever vessel it's in. Tighter it packs in the bottom of your fermenter the harder it is to stir up when bottling. Same goes for what's...