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What yeast did you use and what temperature did you ferment at?

Good early brewing lesson: never fret a few gravity points.

One of my favorite shows. I’ll have to watch that episode.

Did you do a partial mash or simply add steeping grains? If indeed a partial mash, what temp did you mash at? High mash temps will yield less fermentable wort. Did you calibrate your Tilt? That might account for a few points. Lastly, as stated, less than 3 gravity points is nothing to be...

I’m on my last roll of bags. This would be a generous resupply.

Simple grain bills, basic ingredients and quality dry yeast. That’s the foundation for amazing beer.

I’d email or call the yeast manufacturer.

Don’t discount back sweetening. You can stabilize and back sweeten to soften the tartness, if that’s needed.

Cranky doesn’t normally last long here. Entertaining, but short lived. I’m another vote for grow your own. It’s fun, rewarding and satisfies your goal.

Outside of typical hop growing regions you may have to experiment with different varieties. Some will do better than others in your climate/micro climate. I’ve had some do well in southern CA and some refuse to take.

That’s his other recipe, From the Goats Scrotum Ale.

Maybe you missed her true intent of her message.

How long are they in the bottle? That sounds like a recipe for bottle bombs, even if kept cold. Also, 2 cups of brown sugar sounds like more than 7-8% ABV. Do you take gravity measurements?

https://pricklycider.com/2020/12/19/yeast-killer-factor/ I saved this awhile back. Might be useful to the conversation.

Which yeast(s) would you recommend?

Seems reasonable. This is going to turn into a preference answer. The IPA drinkers of the last 10 years will probably tell you its too much boil hop. Those who prefer IPA from the previous era will likely say not enough boil hop.

I don’t think that FB page is linked any longer.

That’s beautiful!

Welcome. There are a few distillation folks here but I don’t see a lot. I’ve made a few batches with a basic pot still, no automation. If you share what you’re looking to build that might jumpstart a more thorough conversion. Good luck!

Welcome! I’m not familiar with the Anvil 18gal setup. Just make sure it doesn’t have a minimum volume for your 5 gallon batch. I also think 1 pound of special b is a lot. What’s your calculated OG? That seems like a lot of fermentables in a 5 gallon batch, even for a quad.