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Thanks for the explanation. I've read posts describing 3.6 to 3.9 as "a nice tartness". There must be a gray area in that range which people begin tasting "sour". This thread also helped to understand the different levels: https://www.homebrewtalk.com/threads/kettle-sour-target-ph.621817/

What pH levels comprise sour tastes from tart to mouth puckering sour? Obviously subjective but what is the generally accepted range? Is it dangerous to go below a certain pH (if it's even possible)?

Just some friendly neighborhood sarcasm based off my previous thread "Does gluco reduce malt flavor?". The lite versions probably do use enzymes.

Too much gluco not enough malt.

If the malt flavors and aromas are taken away by the gluco would there be any left to perceive? To me maltiness has distinctive flavors and aromas. i.e. An all malt beer vs. an adjunct beer.

Yea those are the ones you'd like to be able to repeat.

Does adding body increase maltiness or the perception thereof?

Exactly what I was thinking but the extent to which the maltiness is reduced would most likely be a matter of taste. Alluding to my question for @bracconiere what can be done to retain more of the maltiness? Or is it even possible? When drinking commercial low carb beers you will occasionally...

Thanks for the reply. Can you elaborate a bit on your statement "it depends on the malt bill..."?

For those using amylase or glucoamylase is there a reduction of malt flavors (maltiness?) in the final beer?

Yes, the plug that comes with the 220V unit is NEMA 6-30P which has L1, L2, G. The L6-30P also has L1, L2, G. Therefore that particular configuration will work as would any L1, L2, G plug or receptacle made for US 240V such as 10-50P. You may want to wire in a GFCI PigTail for protection...

https://drizly.com/beer/ale/red-ale/michelob-amber-bock/p19878

https://www.nbcnews.com/id/wbna17052270

Those PET bottles normally become very firm, if not solid, from the carbonation. How firm are the PET bottles when you drink them? If they are even a little bit soft it may indicate the need for warmer temperatures, more priming sugar and/or more time for full carbonation. Calculating priming...

The smaller kernel sizes (thus tightening the mill) are the result of malting barley that is not "plump" in a sieve test. It would be the result of a drought or a batch that was just not premium malting barley to begin with. That would explain the low extraction. The malt analysis sheet may...

In general, the variety and terroir, the complete natural environment in which a particular malt is grown, including factors such as the soil, topography, and climate - is the major difference in the raw barley. The resulting malt displays these differences in protein content, enzyme levels...

I would guess most quick fix compounds to be hazardous to your health. High temperature Silver Solder may work to fix the hole but not sure it will be high enough for continued use. Best bet would probably be a stainless weld ground smooth.

I used to fiddle with specific step temperature decoctions but I'm not sure how much of a difference they make. My last decoction was - @30 mins into the mash - simply leave half the grist in the mash tun @153F, boiling the other half for thirty minutes, recombining the two (BIAB) when ready to...

Here's an interesting read on the Michelob brand. https://ecampusontario.pressbooks.pub/gned1478/chapter/michelob-2/ Starting out as a pale lager in 1896 (all malt?) and moving to a light lager (w/ corn & rice). The hop rates would probably have declined as well owing to the desires of the...

Jannish's book may be due for a 2nd edition. Apparently some new research indicates dry hopping at day 7 produced the most haze in their experiments. Of course Jannish also presented at the conference. Not sure if/where the PowerPoint presentations are available for download...