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We're testing it too, but it's not the flocculation the main problem we have with us-05 (we can filter or centrifuge), but the price we have been imposed by regional distie of Fermentis. Bry-97 is a lot cheaper, like 30%.

"L" here is for Lintner scale for diastatic power. But without proper lab analysis you are in deep woods, the numbers provided by brewing software is highly inaccurate and malt diastatic power varies from batch to batch, of course within some limits. You may be sure your mash will convert...

I see summer ale here. Pilsner, Vienna, wheat and possibly carapils, goldings for aroma and perhaps dry hop, perle or northern brewer for bittering. 1.042-1.044, 30 ibu and only one hard thing is waiting for summer heat. :D

My "go to" yeast for any British style beer, except it sometimes fails to attenuate fully in stouts. Good clean profile, like Notty but better. :D

What's the maltster? Weyermann rauchmalz quickly loses its smokiness, whereas Steinbach is really smoky, Schlenkerla style. Anyway I think 1 kg is not enough, I'd go with at least 50% Steinbach and 75-80% Weyermann.

These large corporations don't buy hops, just alpha acids in form of isomerized extract. Magnum, Northern Brewer and Herkules are grown exactly for this purpose.

You need CIP spray ball in vessel. Feed it with hot caustic then water and then some acid to neutralise. You may want to rinse vessel with water again. That how CIP works.

I don't know for chick pea but I made beer with regular dried peas. Nothing extraordinary in it.

Good luck. Hope you get in business quickly. I'm at the very beginning, we have land issues sorted, construction permit ready and it's still 11 months before we can start brewing. The money flows out like in toilet flush but still there's nothing visible. :(

I consider buying my own grain mill as the most valuable spending on this hobby. I can stock much more malt, and use it whenever I wish. And I can brew the most bizzare beers with peas, buckwheat or lentils. :) I don't mill too fine so my efficiency is standard 80% all the time.

Specially I don't fill my 100hl bright beer tank with water after I cip clean it with caustic. :D CIP clean and neutralize, fill with CO2, transfer beer.

Lite version is companion to full one. Stripped down, hardly usable alone.

After thorough cleaning with caustic soda I left my infected corny with 200ppm ClO2 for a month, then with sodium bisulfite for another month. Will see if it helps.

That's exactly the purpose.

This app is buggy but there's none better. :(

830 is the same strain as W34/70.

This can't be calculated in any software. ;)

Never needed them, even in 75% wheat beers.

DMS does not dissipate, diacetyl does. If it's more like celery or parsley, then it may be infection. If it's more like boiled corn/vegs, then it was either not enough boiled or **** malt was used.

There. Now it's extremely smooth, like silk. Stone fruits and 70's-era lollipops. Not enough hops.