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The most neglected aspect of brewing is troubleshooting. Even with experience, troubleshooting can't be ignored. All brewers, of all skill levels, will run into situations that make them scratch their heads. Your ability to reason your way into a solution is your most valued skill.

My suggestion? Brew and extract batch and ferment it as normal and see if you like the flavors you get, in a general sense. This could tell you a few things: a.) If the off flavors persist into the Extract batch, it may be a fermentation/sanitization issue you are having; b.) If the off...

What strikes me is that you don't seem to have been satisfied with the beers prior to your switch to the Anvil system either. Water pH IS important if the Source water has a ton of Alkalinity. Source Water pH determines the mEq contribution the Alkalinity component. In this case, the El Dorado...

You mention medicinal, chemical flavors. Where is the Inkbird taking it's temp reading from?

Where and how are you measuring fermentation temperature? How are you controlling temperature?

Well, to be fair, commercial decoction is much different than you or I scooping out decoctions at home. Commercially it's actually done with a ton of regard for oxygen exclusion, i.e. closed transfers (pumped), underletting, etc. Even the breweries without top of the line brewhouses likely do a...

It was not until I saw repeated in-process (mash temp) metering occurring with industrial meters in the Homebrew setting that I started to get spun around the axles. I do know this: I know a guy who is a pretty consistent and experienced brewer, with maybe the most sophisticated brewing system...

I'll give it a look. One of the things I always struggled with when trying to make a hybrid model using color based proxies and charge conservation was the relationship between the color based acidities and buffering. Maybe this is something to factor in.

Well Larry, the topic is very advanced. The whole concept of estimating pH with this level of detail is only really understood by the 1% of the 1%. Frankly, nothing beats actual measurements of the malts used in these scenarios and frankly, that's a ton of work for even the most devoted brewers...

It’s relatively flavor neutral and flocculates well. NEIPA? Probably not, although it’s a fine DIPA, IPA, and PA Yeast.

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Originally, the folks who wrote the original GBF Helles paper, of which Die Beerery was a founding member, observed a 0.1 pH drop per 100 ppm. Upon further investigation this year, I was able to factor it in to my charge balance equation by doing the chemistry. It’s actual a little more than...

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No, because in your case, you have no fermentable sugars left, which is the likely reason for the fermentation being done. Safale F-2, if you read the documentation, is designed for secondary fermentation (refermentation) in the bottle and will not help you in this case. Since fermentability...

That is your likely culprit. You have probably hit the limit of attenuation for this batch and pitching more yeast won’t do much for you. With extract you have no control over mashing parameters and cannot changing the fermentability of the wort. Try rousing the current yeast or warming things...

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