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I meant the process of brewing an actual pilsner.

Higher temp may have caused heavier dough balls. Did you go through and break them up?

I should also note that it isn't a technique I've tried personally so I can't vouch for it.

There is a technique for doing your bittering hops in a pressure cooker. You will end up with somewhat diluted beer though. If you're interested and have a pressure cooker, I can try to dig up the link.

I dunno. Pilsners scare me.

Sucrose and dextrose are listed as contributing 1.046 ppg.

If your iodine test was okay, I wouldn't worry about the length of time on the mash. So many things could go wrong. Did you do BIAB? If not can you describe your tun and process?

"It is possible to commit no mistake and still lose. That's not a weakness; that is life." -JLP

Quite interesting! Just last weekend, we were scratching our heads trying to figure out how we could employ the pressure cooker on brew day. The cold, -20F wind chills scared us back into the safety of the house which meant that we couldn't be sloppy like we normally are, so the boil wasn't...

I find baking soda has a tendency to scratch most surfaces and peroxide corrodes many metals. The easiest way I've found to clean up any dried sugar mess: 1. Take a big-ass sponge and get it sopping wet. 2. Put it on the spot that needs cleaning and don't move it. 3. Bugger off for exactly...

Actually 3: Ferrous metal is pretty crappy for transferring magnetic fields. You'd be better off with a plastic, wooden, or glass surface between the fan-magnet and the stir bar. Well, let's call it 2-and-a-half.

Removing the circuit board won't change the fact that there is still 120v in the box, not to mention the circuit board is what converts the 120vac to 12vdc for the fan, so now you have 2 problems.

That box is the power supply. You'll want to be extra careful with liquids around that thing since there is high voltage in there. Personally, I'd close that box back up and put it in another box and use it as the power supply for your stir plate.

I hate to bump, but I'm curious to see if you have had any success with repitching. If so, what did you discover?

I was involved in another thread where repitching was resulting in lower gravities, but it is a tough slog. Maybe get a gallon of cider with no potassium sorbate and pitch into that and use it like a starter for the big batch.

When you tasted immediately after fermentation, did you draw a sample from the fermenter or the bottling bucket?

I suspect that starsan relies heavily on its low pH to sanitize which wouldn't really work as well on acid-loving bacteria like acetobacter. Even so, it is a long-shot but a relatively easy test to perform. I use a secondary mostly for that reason. I find it way easier to leave the trub...

What provides the heat for your boil?

How many times have you reused your bottles? You might have an infection going on in there. Try a few fresh bottles as an experiment. Also, are you careful to leave behind all of the goo from the sides of the fermenter when racking? That stuff is nasty. Same goes for the yeast cake at the...

I haven't noticed any problems with bleach or rinsing it afterwards. Everybody is always scared they're going to introduce off flavors with chlorine, but you fix that with rinsing. Then they're afraid they're going to introduce bacteria with the rinse water, but that's not an issue if your...