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I enjoyed it also. But I thought it was weird to see Khan in a different role. . .🖖

My red IPA "red menace"

Sanitation issues seem unlikely, at least from the standpoint of the flatness and variability between good and bad batches on the same equipment (there might be an infection, given the sourness, but that's an altogether different issue). IMO, getting the seals on your bottles figured out would...

I wad going to recommend at least tasting it before you risk contaminating good beer lines with infected beer. If it tasted off, I think you made the right choice.

So palisades and notty I guess.

It might depend on how long it stayed at that temperature. I don't know enough about the Biology involved, but I seem to recall reading something along the lines of boiling for 5 minutes, or 180°F for 15 minutes, etc. to achieve pasteurization. But then again, I don't know the temperature...

Just for clarification, I don't think this would effect OG. Unless the temperature was so far off, that the enzymes were denatured before conversion was complete. That seems unlikely to me. So you'd still theoretically have the same amount of sugar dissolved in solution, but the ratio of...

Is it possible that you got better hot- and/or coldbreaks on your new system? Seems like that might explain the increase in what appears to be proteins. Do you filter or whirlpool between boil kettle and fermenter?

I think you'll be fine. I haven't actually had it happen, but the literature claims StarSan is a pH-based sanitizer (mild acid solution that puts the pH too low for most things to survive in), and it's supposed to break down into a yeast nutrient. It might take a while (then again, it might...

Bringing a 7 gallon batch of "Red Menace" to a boil.

The only potential issue I can see with the chestnuts is lack of head retention from the oils, but this will likely depend on batch size and number of nuts. I don't have any personal experience, but either way, it will be beer in the end. That layer, as stated above, is proteins. Read up...

That marble idea is awesome! I haven't heard that one yet.

It opened in Google Books for me, and I was able to hyperlink to the recipe. :shrug:

I can't think of any pros. Cons would include additional risk of contamination, extra risk of oxidation, and having to go through the whole prep process for bottling twice. There are probably others, but these are the ones that come to mind quickly.

Linked in the OP.

SS vs Aluminum

That is a HUGE mash tun to be doing anything smaller than 5 gallon batches in. You can do a 1.5 gallon batch in a canner pot on your stove super easy.

Assuming it's self-roasted (did I understand the OP correctly?), and "amber", it's only gonna be around 35L. This shouldn't be a problem at 15% of the grist, I wouldn't think. I assume the roasted barley you used was ~300L?

I seem to recall a BN show where the founder of FiveStar (Crap, I can't remember his name) has said he has ingested the undiluted stuff with no ill effects. I imagine it's quite safe, but can't speak as to how it will affect the beer's taste. If I had to guess, I'd say any taste detectable...

If it hasn't been already, this story needs to be added to this thread.