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You've been clear enough. Suggestions offered have been in good faith. This isn't Reddit. You're asking to "chew on" a drink with, by definition, barely anything left to chew on. When you find the magic fix, you might want to share it with the non-alcoholic, low-ABV brewers. Maybe try a...

Water pH means practically nothing. You need the new mineral composition. Sparge pH does matter, unless you use very low or mineral free water such as distilled or RO. In both cases, it's about buffering capacity.

ABV is the difference between OG & FG. High(er) FG for body, high OG for ABV. 1.068 down to 1.012 keeps your ABV the same. Or 1.071 to 1.015 Not a huge difference in OGs, significant differences in FG. Constant ABVs.

Graham flour as used in graham crackers is whole wheat. You're thinking "gram". Basic honey graham crackers are not dessert sweet. They're a common snack for toddlers. Sure, covered in chocolate and marshmallow they're dessert sweet.

Add this to your resources. https://www.themadfermentationist.com

There's not much that can help it now, other than ignore it for another 12 months. Unless you need the bottles, might as well leave them be while you get the next batch going. I've had great success with no preservative, not from concentrate bottled fruit juice. One 32oz bottle claims the...

Get rid of the 100% fermentable table sugar Mash at 66-67, reduce mash time as long as you're still getting full conversion Replace some or all of the pale ale malt with Vienna ~90% attenuation when the manufacturer advertises ~80% is a sign of possible infection.

IBUs are not the only factor in perceived bitterness. Gravity, residual sugars/dextrins, ABV, attenuation, carbonation, mineral levels etc, etc all come into play. Still very rough, a BU:GU comparison is a better indicator of bitterness in the glass than IBUs alone.

If OP is interested in an imperial strength recipe, I can attest to the graham-cracker-iness of Weikert's No Heart English Barleywine. Graham cracker smeared with caramel. Post in thread 'What are you drinking now?'...

I'd reconsider the C hop. Grapefruit? Honey is super subtle. Even in a straight 3lb/Gal mead it can be a rather subtle flavor. I'd probably not bother with it and let the honey malt do the work. In making mead, honey flavor can reemerge after some time in the bottle. 1-2 years. At 1.048, I...

2+ years later, bottled it.

You can use both a hydrometer and a refractometer then crunch some numbers.

There's a good chance that beer fermented in the 80s. Fermentation is exothermic. Depending on the gravity and size of the batch, you're looking at 5-10 over ambient.

4 gallon cider to 2 gallon porter? You might try a different ratio. I had very excellent success with a 50/50 blend of cider/strong scotch ale. https://www.homebrewtalk.com/threads/a-wee-heavy-graf.690253/

As with homebrew, you can make your kolsch with whatever ingredients you'd like, it's your brewery. However, just because you call your citra dry-hopped lawnmower ale a kolsch doesn't necessarily make it a kolsch to anybody else.

At least according to the not insignificant Italian-American community in the midst of which I grew up, correct. Stromboli, sauce no ricotta Calzone, ricotta no sauce Also correct on difference of shape.

8oz of mead. How much of the whisky? Were you well hydrated? Was the fermentation within the recommended temperature range for the yeast? That's the temp of the actual fermentation, not the ambient room temp. If it fermented too warm, you might have produced fusels and other higher alcohols...

Funny. I quit using carboys and moved up to buckets.

I had the first version of the Inkbird. Worked fine for most things. Wouldn't seal soup. Not hot enough to seal through the wet. Supposedly the second version does better. Two models of Foodsavers have had no problem in that regard. +1 generic bulk roll of bags.

If you're going to sparge (I do), do a properly performed dunk sparge. Fully drain, dunk, fully drain. For highest efficiency*, aim for half (40-60%) of your preboil volume to come from each draining. A pour-over is nearly impossible to do effectively. In addition to using cool water to prevent...