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The research suggested that the oxidized (cheesy) hop compounds get biotransformed back into fruity flavours and aromas.

Pilsner. Sorry it’s sideways

You’re right to avoid 5.2 stabilizer — it buffers upward, not downward like people want. For that, just reduce residual alkalinity. Hop utilization as a function of pH is a measure of isomerization. Nothing to do with aroma compounds.

I forgot to add "IMHO". I was contrasting my recent experience with 2206 (a sulfur producer of note), where I pitched over 2M/P/ml and it fermented out in 8 days, spunded it, and sulfur was only evident in the pleasant background note way. And it dropped clear within a month. Since it's new for...

That’s a really Low pitch rate, even for 56F. So you’re likely seeing exaggeration of normal sulfur production.

Hah, what? No gelatin. I didn’t stage a foam moneyshot— it was several minutes since I poured it. I just thought it looked as pretty as it tasted.

Ooh, challenge accepted for my Jever 3! Nothing wimpy about Northern Germans -- got a little viking blood maybe.

Czech Pils LOBHB

No, headspace is not a problem. But if you have a cooling coil inside the conical, make sure it is submerged.

Yeah, most home brewers under pitch.

Yeah, without the melanoidin it will be less rich, but the Barke has a depth of breadiness in contrast to the more grass and honey of classic W pilsner malt, in my experience.

Seltzer water through a randall.

It's almost time!

Aside from any O2 impurity-induced oxidation, I think the perceived difference is down to yeast metabolite contribution.

214 dollars? No, not really.

Have you tried closing the lid?

It's ok, someone else will read this thread and get the idea.

I've got the Stout CFC and I recirc it into the kettle; the cooling water is run from an IBC (1000L) and back into the top. In the cool months, I am 20 minutes to pitch temp.

Yes, you underpitched. I was going to post that but you beat me to it. That's why it took so long and ended with fusels.

What? Final fermentation under pressure results in a better textural experience? Heavens no, that would mean that spunding for carbonation is different than fermenting to FG and then force carbing! ;)