Dland,
My first thought is it is tannins. Thats why I was suspecting oversparging. But that couldnt be the case with BIAB. My mash temp was one of the few things I hit with regularity back then. I didnt have any notes on my crush so that is a loose end I will tie up next time I brew with it. I...
CodeSection after reviewing my notes I found that there were several differences in my GW brews with different results. This may be why I am leaning toward my process not the grain. I did 5 brews with 2 different GW base malts.
1. Used GW american pale as most of the grain bill with a little...
I have done several beers with great western 2 row. I also have experienced the husky taste. At first I chocked it up to possible oversparging but now I am not so sure. I did a blonde ale that was equal amounts of briess/gw and it was still there slightly on the back end. Note sure if its crush...
Sounds like you are on the right track. Keep going making good beer. Sweating the numbers is for guys that compete. Keep it up and it will come with experience.
Taste it. If its drinkable I would get it off the yeast and let it sit for another week or two. If no pellicle grows on top recheck gravity and package it. Cold store for a few days and taste it again. IME cysers improve with age, and are more forgiving than beer when it comes to aeration..
Don't have that exact burner, but IME blue flame with tiny yellow tip. Increase gas again, adjust air for same flame. Repeat until you like how high it is. Once you learn your burner performance you can better judge by how it sounds.
The problems I have had is during fermentation. I top up air locks every other day this time of year. Leave some starsan out and you will catch alot of them.
I bought one like this, cleaned it up Works great.
https://www.ebay.com/itm/Vintage-Bench-Capper-Made-in-USA-Beer-Bottle-Soda-Cap-Capping-Wine-Bottle-Cork/222939536013?hash=item33e83b5a8d:g:UEYAAOSwcTRa3Nyt