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Well, that is certainly an example (e.g., not i.e.) of NIST tracibility, but you're overstating what it is. Having witnessed NIST traceable calibrations in-person, I can tell you it isn't as impressive as you make it sound. The values don't mean a whole lot outside of the calibration points...

The only rebuttal I have to the write-ups is to the following statement: Isn't that all negated by taking a couple of days to make the starter?

The only way it makes sense in my head to have such a high SG and a lack of sweetness is if the starches didn't convert. Perhaps your temperature reading was off or your thermometer was in the wrong place in the grains. Also, I seem to recall wheat taking longer to convert. How long did you mash?

If I doubted my equipment, I'd make a 1.013 sucrose mix and see if it worked in it under the same conditions.

Just a guess from having made pretzels before: How about soaking malted wheat in a lye bath and then roasting it wet as if you were making a crystal malt? I don't know what the heavily alkaline water would do to the starch conversion process though.

Yeah, but what good is that if your reference thermometer was calibrated using the ice bath/boiling water method or any other method that isn't at mash temps?

Does that thermometer keep you from doing an ice bath/boiling water calibration?

I think in the eyes of the BBB, this issue would be resolved since the kegs were delivered to the letter of the contract. What I would do, since it is so conveniently close, is walk in every brew day and buy 3 bottle caps for giving away bottles brewed with supplies from another LHBS. I'd also...

I think most of us are familiar with both the concepts of forced convection AND anecdotal evidence even if we don't know what they're called.

It doesn't seem like your fermentation is complete. Your yeast seems to have stalled. There are a lot of techniques people try to get them restarted. A search of the forums may be in order.

That is a heck of a load on your fridge. If you're only trying to pasteurize, you might consider just doing 161°F for 15 seconds.

If your mash spent any considerable time at 160°F, you might have torched a good amount of your beta-amylase enzymes.

SWMBO won't let me call it an "infection" even if there is no infection present. The word conjures a visceral reaction in her even though in this case it is harmless.

Even if you don't want to stir, you can use natural convection to do the mixing for you by making sure the cold water goes to the top coils first thus causing that wort to sink. This may however cause your transfer efficiency to drop and thus cause you to need to use more water because you...

I guess I should have asked if you have the right type of tubing for cold bending? It was my impression that stainless required heating, but I've only really worked with copper so I might have the wrong impression.

You could try filling the tube with water and freezing it then try bending. The other thing I've seen done is that they fill the tubing with sand.

Boom pseudoscience! Everything in that article about that gene affecting perception of bitter flavor is conjecture. They call the gene a marker and say that they can't figure out why, and not for lack of trying, so here are some things we pulled out of our butts that don't hold up to...

That looks like arcing to me, and not a "hot spot" as described. The arc probably is still there if you plug it in and fire it up, assuming you haven't messed with it too much. I think this is why god created wire nuts and electrical tape. It is also why I cringe whenever I see posts of...

The shelves are stocked full of a style of beer that the market forces don't support.

He provides the worksheet on his website for free. You should be able to work it out for yourself.