I saw this earlier and was hesitant to reply as I don't have personal experience in my own batches, but friends I regularly brew with have tried at least 2 of them. There was a noticeable difference, but it wasn't anything that couldn't be achieved without slightly more hops, or better attention...

Best of luck getting some. I've only ever tried them from Chesapeake Bay and the northern Gulf Coast, and I have to say, Gulf oysters win hands down for flavor in that match up. (the Bay was good, but *too clean* for my raw preference.) I don't know what NE varieties are like. I find all Gulf...

Had some fresh shucked for lunch yesterday! (I guess I should have ordered a Stout to go with them!)

I'll refer you to this novella I penned recently: https://www.brewersfriend.com/forum/threads/not-hitting-og.17596/post-208846 That should about cover it! (but if you're off 25pts, I'd suspect measurement error, grain crush, mash temp first) And for 'measurement error' I'm referring to...

close, 31 gallons or ≈234.7L

I've yet to brew one myself, but plan to. Most places that carry oysters around here (Gulf Coast) also sell just Oyster Stock, which is water the sacks sit in prior to hitting market. (Meat is also held in water and packed in it if shucked, and some of that water is available as 'stock') I plan...

Yeah, I talk too much, especially when typing! And yes, heed that warning! My buddy got some splashed back in his eye and had to flush it with water for 15min. It wasn't pleasant.

So this was the water calc in the app that was not working or the website? And the recipe link till throws a permissions/deleted error. Maybe there is something wrong with the site. Not sure I can help more. The calc works for me on the website. (as I noted, usually, sometimes I have to save...

The recipe link is either private or deleted. Best I can say is I've rarely found the calc itself not to work (I used the advanced version usually linked from the recipe) though I have seen it not populate the specified salts and acid back to the recipe right away some times. Usually saving the...

The Boil-off & Dilution Calculator can be used to determine if the volume difference accounts for all of the gravity difference. Of course, the more accurate your volume measurements, the better. If you are just guestimating anyway, don't bother and chalk up the result. I meticulously measured...

Another advantage to Lutra is it is done in as little as 24 hours from knockout/pitch, 48 hours on the outside. So it isn't like you have to babysit it over a week. Of course, you can let it ride a few days to drop clear and clean up a bit. But I've used it (with the heat mat) to turn a beer...

I've done that to keep Lutra happy at night when I only had room in my chamber for a regular ale brew going at the same time. (the Lutra batch was subjected to no control and nightly temp drops) I was pressed for time so didn't want the Lutra to slow down, otherwise as noted above, it is happy...

Another option is to set the fermenter into a (preferably insulated) vessel of water. That will provide a thermal mass outside the fermenter that will resist fluctuations also. (essentially insulating the fermenter with extra mass)

Another option to try to maintain temp is to set the fermenter in water. The thermal mass of the Yes the Ardennes strain is Belgian, but not the typical phenolic type. It is much cleaner. I used it for a Quad that came out quite tasty.

I'm guessing the purpose of the 20℃ reference temps is due to the difficulty in measuring pH at Mash/Boil temps with any reasonably satisfying accuracy. At least at the homebrew level, instruments available to us just aren't designed for doing so, at least not reliably from what I understand...

And that is likely why we grossly overshot our knockout target all the way to 4.8. We simply used two targets and subtracted the difference.

1-2oz. per QUART?! That's a LOT of hops. To report back, I repeated the above process, this time with 4oz. per 5-gal keg, both with leaf hops. (one Cascade, the other Centennial) I also repeated the pH experiment, using the lower pH for the Centennial. It was noticeably crisper. I could have...

Also, I'd recommend using the Advanced Water Calc from within the recipe editor on an actual recipe. It pulls in your grain bill and water requirements and estimates pH accordingly before salts and acid. I then put in my salts to hit the flavor profile I want, followed by acid to hit the pH...

Ideas on this are all over the map. Some folks do a short boil. Some add-in a whirlpool. I've done two batches so far, with simply adding water salts for a NEIPA (high Chloride vs. Sulfate) and carbon filtered water into my kettle. (just for collecting and mixing - no heat was used) I also used...

All of this, plus, most homemade coil tutorials don't result in a product that is efficient as what you can buy. Long before I'd spend $$$ on glycol I'd opt for a quality immersion from Jaded or a counterflow from Exchilerator, or Therminator from Blichmann. Stick with copper, not stainless...