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I couldn't agree more with mongoose33, we could play this game about guessing what exactly it is, yes I know I was doing that, but it may just be better to start from the ground up and look at every aspect of your process and try again. Once you know what you are doing and what the result is we...

I also think it's likely a process issue and I wouldn't rule out a high sparge pH. I'm no expert, and it completely depends on the water additions, but with the water profile having so little in it to act as a buffer I could see a pH spike if the sparge was not acidified.

OK Vale71 I've dug into this a bit and think I know what is going on. In short, you are correct! I looked at the link you shared (thanks for that) as well as a few other things and TBA is definitely something added to indicate oxidative stress. You may know all of the rest of this but I'm going...

As I said it is all in the Zymurgy article, they specifically cite "A study on Kinetics of Beer Aging and Development of Methods for Predicting the Time to Detection of Flavour Changes in Beer by Li et al. I've seen nothing to suggest it is toxic, and could not find your source so I am still...

Timing is everything, literally yesterday I read an article in Zymurgy, May/June 2019 p. 36, talking exactly about this. I recommend checking it out if possible, especially if you are interested in the primary sources. It said that some things are affected by a hard boil while others are not and...

I'd do two batches, one without the cream and one, probably a smaller one, with, just to see how it works

This is a subject that alot of people will have strong opinions about, though who knows if they will comment. I will give you my take but I want to add the caveat that I do not have a strong/fervent opinion and kind of think that it's all just fine. To answer your main question No. Alot of...

OK I'll admit I think too hard about the amounts before suggesting using it all for a Belgian stout. That said I have made several monster beers to clean out old grain and hops and have always been happy so I still vote for doing a Frankenbeer Belgian Stout. Even if you do 5 gallon batches I...

I don't see any style jumping out from that but I like the idea of just throwing it all together with some base malt and calling it a Belgian Stout!

I'm commenting mostly so I can follow this, please post updates with what exactly you did and how when this does or doesn't work out. I do have one thought though, why not ferment both batches at the same time and then combine them when they are mostly, but not quite completely, done? I think...

I will drink commercial piss-water when it's free or cheap AND there is nothing else around (think wedding open bar) but sometimes even then I will just skip it. But objectively the best crap beer is Red Dog, though to be honest I haven't seen it in years and I'm not sure if I moved out of where...

Doesn't look bad to me, though it will be non standard (which is half the point of homebrewing to me). I do think you are putting too much time and effort into the hops with soo many additions. A beer like this could sit for months and I think most of the flavor and aroma you'd get from the late...

So in short, although cold liquid can physically hold more gas at a given pressure and temp, absorption of CO2 happens faster at higher temps, meaning that increasing the pressure in a warmer liquid (beer) allows you to compensate for the colder liquids ability to hold more and speed up kegging...

I've never experienced any issues with leaks, or are you suggesting we all probably have small leaks we simply aren't aware of because of how slow they are? I did you food grade keg lube on all connections and seals. So my question with that is why does it take so long to carb in the first...

I must admit that kegging is one of the biggest holes in my homebrew knowledge, I know I need to read more etc but I'll get there eventually. Any way, I only have room for 2 kegs in my fridge, I have two beers that I'm drinking (they are off the gas now and warm) and two beers that I'm carbing...

I'm going to take a couple of kegs, set them in my 10 gal coolers/mash tun and hot liquor tank, and then fill that with ice, serving with a picnic tap. After reading Mongoose33 comment I may take a blanket to cover the CO2 tank and maybe even my kegs. My kegs are in good enough shape but it may...

My city is having it's first Beer fest in a couple weeks and they asked some homebrewers to provide beer in addition to the commercial breweries, so I volunteered. This will be my first time providing beer at an event like this. I was just looking for general advice and tips for getting the most...

To address this: My, also non-expert, understanding is that not only will it take longer but by under pitching you also create off flavors because the yeast is more stressed out and when they are stressed they create more compounds we don't want (off flavors). There are several reasons they...

Thanks

It took a few years but I finally got a good hop crop. I have 4 plants all of different varieties. One has a lot of cones that are definitely ready to harvest as well as some cones that came in later and I assume are not quite as ready. My other 3 plants are not quite ready yet. I was looking...