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Mash PH may be another option. I encountered a similar, 'sudden' malty/grainy flavor change and wrongly suspected the malts as well. After doing some reading I decided to try the no sparge method of mashing to try to control the mash environment, and it resolved the issue. I brew with...

That's what I do every time. Chill down to 80-90, fill the carboy and toss it in the fridge with sanitized foil tight around the top, set to 62. Then the next morning I move my starter in there from the kegarator where it was cold crashing and let the two come to an equil temp, usually after...

Duck nut, From the sound of your processes and attention to the right details, you're on the right track. There will be lots of great beer in your future, I can tell. As others have said, the hot pitch should be fine. That you were using dry yeast is a big plus for your 'error'...most dry...

Nice! Very cool looking, and the theme is working. How are they reusable? Can you wipe the writing away?

Ha! 'Scuse me honey, gotta introduce a high bacterial load...' Don't sweat the fly. I've dropped worse in my beer. The alcohol will clean up after him. It may actually become the best beer you've ever made.:D

Soak those bottles in oxy-clean to get the labels off. It works wonders on the right kind of labels. Some types just won't peel no matter what. Fill them with fresh water first, so they don't fill up with too much oxy. 1.016 is a bit high for a FG, but it'll do. In the future, You can...

Mofoa, Are you going to dry hop it for the two weeks at carbing/chilling temp?

Whirlfloc. "All that coagulated protein should lead to a nice clear finished beer. " You're right! The Beer was super clear, even right after racking to the fermenter, and now has cleared even more after just a couple days of fermentation. It looks amazing. :D

Cool! Appreciate the chronicle. Good pics, well explained. Nice experiment. Thanks, Bill

Hey all, I wanted to share these pics. For an unknown (or maybe known) reason, my last two batches have produced these cool Jellyfish in the fermenter after pitching. I presume they're some kind of break protein globules...the last time it was just one mammoth floating blob...space alien in...

Dude! You burned your tile. Sad day. To be a dead mouse anyway. Thanks for the pic.

Pretty much! Here's my hop schedule with Mosaic for this recipe: .5 oz First wort hop .5 oz @ 30 mins 1 oz hopstand - 30 mins @ 175* 3oz dryhop 5 days at 66* Yummy!

Pretty much! Here's my hop schedule with Mosaic for this recipe: .5 oz First wort hop .5 oz @ 30 mins 1 oz hopstand - 30 mins @ 175* 3oz dryhop 5 days at 66* Yummy!

Beersmith is a great choice. Both the desktop and the app versions are really good. I keep both the Wort app and another called Brew Shop (both freebies) on my Android. I use some of the calculators from the Wort and use the Beer Shop for my recipes and hop inventory. UndeadFred's...

Go for it man. You've got the right idea. Sounds like space is your inhibitor, I like your proposed solution. I've found myself wishing at times that I could brew a smaller batch without issue. One item to note is batches don't always scale down mathematically. Do yourself a favor...

I used Belgan pilsner with all Mosaic hops. Did a FWH with the bittering addition. All of my friends keep asking when I'm brewing 'that awesome mosaic ale' again. It was a big hit.

In there! (Sans swimwear) :D

Wow! That's an interesting way to go; no kettle and all final additions. I'm very curious how it comes out. Seems like there may not be any substantial bitterness, could this be true?

While I understand the idea behind the Pure Pitch, I too miss the tubes. One thing I've begun to do is toss the package and open scissors into my sanitizer bucket for several minutes while I prepare the transfer equipment. I find the Pure Pitch package to be clumsier to handle, and...

I just let one go for an hour and a half, my longest. Usually I do 30 mins. Marris Oter Columbus SMaSH, with a similar story to yours. Long brewday, wifey called me in for dinner right at the beginning of the hopstand. I hit 180 and left 'em soaking while we ate and drank. After the long soak...