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Without measuring gravity, it's really hard to say what might be going on. The alcohol isn't going to just disappear without a lot of heat. (Like distilling temperatures.) Just guessing, but I think the harsher fusel alcohols are just mellowing out as the wine ages, which is typically a good...

That really looks great. I was reading above and just wanted to say don't sweat the whirlfloc. I never use it and my beers clear up just fine eventually. I'm sure it is a great product, and I plan on trying it someday, but I still haven't got around to it.

When you get time, you should read up a little on "brew in a bag" which is usually shorthanded as BIAB. It's a great way to jump into all grain.

Welcome! That's a pretty sweet little space you posted!

Southern Indiana here. Welcome! (Also, I don't know squat about using spices, but I'm sure someone around here does. )

I've got one, probably that same size. I think it works great. As stated several times above, just be mindful of how much you put in it. I've never had a dry center, but I don't think I've ever put more than an ounce or so in it.

Welcome!

Perfect! I just got my first kegs and was starting to look into fittings.

I usually just wait two weeks now (more if I get busy) and take the sample on the day I'm ready to bottle. I haven't had one not ready by then...yet. I can definitely relate to wanting to gather more data starting out though. For what it's worth, here's a little anecdote. I started out doing...

Great job! And here's to many more! :mug:

My software had the alpha for my hops set at 12%. Looked at the label on my hops' package the day after brewing and they were actually 10.9%. Is there anything I can do now, or is it ruined? Wait a minute... wrong thread. Carry on.

Yep. My wife and I also pull the stove forward. Easy to do and really helps. We also have rigged different methods of using an old oven rack and colander or perforated baking sheet to set the bag on over the kettle after we lift it. We've never hung the bang from anything.

I bet mash temperature wouldn't be an issue with that setup, especially if you stir a few times. Not sure about weight tolerance. I do five gallon batches BIAB with a ten gallon kettle on our glass stove top all the time. Haven't broke it yet.

I'd say the rye is definitely contributing. I add a touch of wheat to recipes to aid in foam retention. Funny this thread came up, because I was thinking about this the other night. I don't know what you're facial hair situation is, but I've definitely killed the head on a beer from beard oil...

Don't even get me started. I'll hijack this thread in a heartbeat!

Don't know what the rules are for sharing the actual clip here, but you guys should YouTube "Abed Nicholas Cage Impression" and watch one of my all time favorite scenes from Community. Also, Nic Cage is a "national treasure" who should not be besmirched... Someone had to say it.

Sweet! If it starts blinking though, pour it out. That's the devil.

Awesome! Thanks.

Oregon Trail II was life changing in those days!

I had a friend give me one of those double walled glasses. I love it. It's my go- to for manning the grill outside. Really does keep the beer cold.