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Is this it? https://nutrition.basf.com/en/Human-nutrition/Crosspure.html

Not that I've noticed. I carb to the same level if I fine or not, with good results. After a couple of weeks you'll still see sediment in the bottles, but with a good pour you get very clear beer This is my last batch, highly hopped. The picture is a bit blurry, so it doesn't do it justice...

I've used gelatin a few times and the beer comes out super clear. It doesn't taste any different, but if you want clear beer, it's a good choice. Bear in mind though that you no longer have vegetarian beer :) I used protafloc in the boil, fermented the beer out, added a sheet of gelatin to...

Sent them an email and 20 minutes later they are offering to send a replacement. Excellent!

Never think of doing that, so thanks for the suggestions, I'll give it a go

ferment -> cold condition -> rack off -> prime -> bottle -> bottle condition -> drink -┐ ^--------------------------------------------------------------------------------------┘ That's for beer anyways. Not sure how you work it for cider.

So I managed to lose the little valve from my auto siphon. It seems as though it fell out at some point and then got thrown away by the missus not knowing what it was. The part I am referring to is the bit at the bottom of this pic Is there anywhere I can buy just that part? Or on the off...

Well if your shed goes down to 4C then it'll be fine, otherwise a fridge. I would say you'd need to rack off because the whole point of the cold crash is to make the yeast etc drop out of suspension.

Yeah, once it's carbed up, chill before serving. I'm not sure what the deal is with cider, but my beers taste best after two weeks of conditioning, but are carbed within a week.

I haven't done cider, but for the beer I bottle it cold and leave it to warm up and carbonate for a couple of weeks.

just as fermentation has stopped, before carbing

What @Graz said. If you want to do it, wait until fermentation has stopped and then chill the cider down to around 4C for a few days (or more, the time can vary depending who you ask). Then proceeed as normal.

I put the filter together this weekend, have yet to give a proper try though. For anyone interested, here's what I did https://wurstbrewery.co.uk/2018/04/mashtun-upgrade/

Just had a Half Hours Aon Earth sour IPA with pineapple, and am now tucking into a Simcoe hopped homebrew. Tropical fruits all round

I use S05 regularly and have had no issues. But anything over 1.050 I tend to pitch two packs. You can either do that or rehydrate in your case. If the second pitch doesn't shift the gravity then you might have a few unfermentable sugars in your sort which the yeast can't process. What temp and...

Don't worry too much about the actual values at the start. How to Brew by Palmer and the online calculators all tell you the acceptable ranges for the each addition. As long as they are somewhere in between that you should be fine. Focus more on the ratio at the start and as you get comfortable...

I am referring to the ratio between SO4 and Cl. Take a look at this profile https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=RM3X786 and at the bottom you will see "SO42-/Cl- ratio: 3.0 More Bitter" So in this case I have 3 times more SO4 than Cl because I wanted a...

As long as it's within an acceptable range (green stars at the bottom) I adjust to get the profile I want. If I use a specific preset profile I don't worry too much about hitting the exact values if I can't and just aim for a similar ratio of sulphate and chloride. I'm often a 20-50ppm over or...

That is kinda what beersmith does. It will suggest additions based on your base water, dilution, grain bill, and target profile.

And it's dry wipe board, not white board either. Yeah, god forbid you use a colour to describe a colour