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So I finally tasted the beer and the first tasting did have a slight smell of alcohol but not so much in the taste. The next day I pulled a pint off the keg and it was almost totally unnoticeable. Had someone else taste the beer and they didn't notice anything and said it was delicious. I am...

Good to hear. My keg is on gas for a few days now and I will see if things improved soon. Hopefully I will have the same outcome as you.

Totally understand that. The only reason is was noticable was because I have brewed this in the past and it was nothing like this. Also, other than one batch I made early on in my brew days I had a hot alcohol issue and that was similar in taste to this and that was definitely a temp control...

My None of it has made much sense. I have had many batches with this set up and the Tilt sits usually 1 to 2 degrees higher than the Inkbird is set to, mainly because I have the cold side delay set for 2 degrees. I always monitor my fermentation, and have the TiltPi spreadsheet showing nothing...

I am hoping this does the same. I would hate to lose the batch as time doesn't allow me to brew a lot anymore.

Just under that at 5.4%.

Well, I guess time will tell if it ages out, although I have my doubts. Thanks for the help anyway.

I do use starsan, but nothing was left behind, or rather enough to cause an issue. I use a spray bottle and flip the fermenter upside down to get what can run out out The rest is negligible and has never been an issue. It is so strange. And I cannot figure it out. Been brewing for nearly...

9lbs maris otter 12 oz victory and chocolate malt 9 oz roasted barley 8 oz caramel 80 1 lb flaked oats 2 oz EKG at 60min Water adjustment to mash: 3.6g calcium chloride 2.7g epsom salt 2.8g gypsum All the same as a previous batch, just fermented faster this time

I use a stainless steel fermenter and clean very well, so not sure that would be it. Didn't use a hose to transfer to fermenter as I use an Anvil Foundry and let it run right out of that into the fermenter. My water is carbon filtered and treated. Used the same process for every beer I have...

It was in the fermenter for 2.5 weeks and stable at the final gravity of 1.014.

I brewed an oatmeal stout from Brewing Classic Styles, the second time brewing it, and used SO4 dry yeast. I fermented it at 67°f (inside the yeasts temperature tolerance), measured by a Tilt which I know to be accurate and an inkbird temp controller set to 66°f on my chest freezer. I noticed...

What was the volume of beer being bottled and what kind and amount of priming sugar did you use? Did the beer ferment as expected?

My buy one get one free renewal for BYO magazine is here. Anyone want to split it with me, $15 gets you a one year subscription. DM me. Thanks

Bump

As the title states, I got my renewal BOGO offer and thought I would see if anyone wants to split it with me. $15 (usually $30) for the year. Let me know if you are interested. Thanks!

Totally agree. This really is nothing in the grand scheme of things these days.

I will be recirculating during the mash, so if the pump doesn't get fouled I would hope it settles at the top and I can leave most of it behind in the grain bed. I will add plenty of rice hulls just to be on the safe side. I decided to contact NB just to find out why they mixed these together...

I wasn't happy and NB should not assume that I wanted it mixed in with the other grains. Fingers crossed that all goes smoothly.

I will definitely add rice hulls to counteract that possiblity, that was the first thing I thought about in case it was to be an problem.