Glad to see that as the temperature rose you switched to closed toe shoes.

Saved some of the runnings from my brew years day German pils to make some pizza dough. Cold fermented for two days, this was one of the best pizzas I have made. Just need to make them rounder

My favourite (not necessarily my best brew of the year) was my first attempt at a patersbier. I will tweak the recipe this year, but even this first attempt was quite good.

Happy 2020 everybody. Is anybody brewing today? I started a tradition a few years back of doing my first brew of the year on January 1, or as I call it Brew Years day.

I fly (continuous) sparge, but I have particular no particular reason for doing so, other than that is how I started all grain brewing and have seen no reason to change. I have tried batch sparging, but I saw no difference so I went back to what I was used to. As others have said, at homebrew...

I've done it with some of the first runnings from the mlt. Very yummy but seeing as I tend to brew early in the morning I don't have them very often

Was this an extract or all grain batch? I have found it is not unusual for extract batches, especially if made with older LME to finish higher than expected.

I gravity transfer from MLT to kettle and I have run the wort gently to the bottom of the kettle and splashed it from above like you are doing here and I have never noticed a difference. As far as I can tell HSA isn't much of an issue at the homebrew level.

Assuming that the OG of 1.005 is not a typo (maybe you meant 1.050) then if this was an all grain batch I would have to assume that your grain wasn't crushed. Post your recipe and more details of your procedure so we can help find the problem.

I am about to bottle a breakfast stout made with coffee from a local coffee roaster. I am going to add the cold brewed coffee in the bottling bucket so hopefully I can get just the right coffee character in the beer. This is a new recipe for me and I am looking forward to it.

I agree with Megary, with 8L of wort and a bit more than half a pack of yeast, there's a good chance fermentation is done. Take a gravity reading and check, but because of the high mash temp expect the gravity to be a bit higher than the recipe would suggest. At this point you are looking for...

If you have a dedicated brew space in a room you can close you could certainly use the filter to clean the air in there. Theoretically could reduce your chances of airborne contamination, but if you have not yet had problems with contamination it is highly doubtful you would see a difference.

You can dry hop at those temperatures, I have never found temperature to be much of a factor in dry hopping, but I do tend to dry hop ales which for me have a rather narrow range of temperatures.

The stats list both a post boil size (volume) and a batch size, I would imagine that the difference in gravities has something to do with this. If you take the stats from the OP, we see a post boil size of 26L at 1.105 and a batch size of 21L. If you put these numbers into the dilution and boil...

I don't know where you are located so I can't give you specific information about where to shop, but what I can say is that just as important as where to shop is how to store. Buying hops by the pound and base malt by the sack can save you a decent amount of money, but only if you can use them...