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I would be very interested in these results.

It was 8.5gal RO with 13.5lbs 2-row and ~60calcium ~18 magnesium ~164 sulfate ~58 chloride. Beersmith had said that mashing in would put me at 5.72 and ~12ml lactic would be required for 5.2, but i didn't enter any of my mineral additions so im unsure of how that would have shifted...

What is cope? Hopefully the head retention will turn out fine, I normally don't have much foam in my boils. I wonder if it could have something to do with the lactose?

Sounds good! If you like it be sure to try out some more black ales/lagers, they're one of my favorite styles. You basically act like your making a pale ale and throw in some carafa. Very crisp and drinkable like a pale ale but you get roasty flavors and a black yet crystal clear color.

The OG shouldn't have a huge impact on the FG unless were talking about a really high gravity beer style. The FG really comes down to mash temps(how many unfermentable sugars due to higher mash temps) and fermentation conditions. Extract tends to have fairly standard levels of fermentables. I'd...

Blindly follow BeerSmith's reccomendation to add 12.8ml of lactic acid to my 8.5gal RO built mash... beer isn't done yet but im pretty sure that was a huge mistake, smells great in the fermentor so far.

Well that makes a lot of sense. So the smell was caused by the hop extract and not an infection. Its more likely to use hops that are past their prime in an extract since manufacturers are more concerned with the bittering units over flavor/smell when it comes to hop extract. Its a good thing...

Man all this talk makes me want to go to a beer fest soon :mug:

I'm doubtful that its contaminated... but definitely keep an eye on it to be safe. Look for strange sediment, rings around the neck of the glass, worsening smell/taste etc. Its possible that it just smells weird because of older hops/malt. Most likely the beer was probably still in the process...

Welp. Thought about it a lot and just decided to go for it. I'd rather never buy another thermometer again and ill still have my glass one for calibration.

Do you use dish soap to clean the boil kettle/mashtun? This is a common side effect of not getting the equipment 100% rinsed after using cleaners like dish soap.

Yeah I think it should be good. You have to give the beer time to clean itself up, especially for a beer that you end up bottling/kegging a bit early. It can only get better IMO. I hope you continue to brew because it gets a lot funner/tastier from here onwards!

What was the mash temp? that would be my first guess as to why there is that high of an FG. The only time i know i've had an issue like that that wasn't to high mash temp was doing an extract brown ale that would not drop below 1.023. I wanna believe there was just a lot of unfermentable...

Yep it sounds good to go now. I was kind of curious to see if anyone had comments on signs of oxidation present in their kettles (discoloration at the bottom from the heat) i dont believe its really a problem or uncommon but always think about the effects of it when i see it.

5 Gal Shwartzbier 5 Gal Amarillo/Cascade/Citra IPA 1217.8

Not all festivals are bad value. Check out fests that are more revolved around panels. The ones purely based on tasting tend to be more expensive. And like lizard says go with something tried and true. IMO the more its designed for brewers rather than consumers the more likely you are to get...

Oops, here's the linkhttps://www.homebrewtalk.com/showthread.php?t=75449.

It has to be the machining oils from fabrication that never got fully removed. I don't think the boil would remove them so that's why it may seem like a result of brewing/oxidation. With my newish kettle there was a ton of this stuff, and it was a pain removing it all, I kept thinking it should...

Pretty sure this is the reference thread you need, its not showing the pics on my phone for some reason though. Ill check what size mine is when i get home, i think its 5.2 and holds 4 with room for co2 and bottles

In!