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At Last! - Etta James How many letters are a match ;-)

In principle, the yeast start churning themselves as they make CO2 and rise toward the top. Being impatient, I always give the fermenter a little swirl after the pitch. Brew on!

Very colorful!

Shock the Monkey - Peter Gabriel

Jamie’s Cryin‘ - Van Halen

Penultimate bottle of HB Saison Noir

For me, porous deposits in the system would always be suspect for anything that’s off in the brew. I would be inclined to grind it out with a dremel burr.

HB Saison

Strong oxidizers like bleach and even PBW will corrode stainless with time. Should be able to get it out with CLR (sulfamic acid) and some elbow grease. Definitely recommend disassembling valves to clean them.

To my eye, looks more like gelatin flocks bouyed up by CO2, than an infection. I would buy the the gelled solution theory, particularly if the the racking flow was slowish, like siphoned vs. pumped. How’s the sniff test?

A lot of good advice here. IL covered all the potential sources (and then some) I’d ever learned. A vaguely similar medicinal off-flavor that also comes from chlorine reactions in brewing comes from chlorophenol. (viz. ChloroSeptic oral antiseptic). But you seem to have covered usual...

Sorry, my bad… Thanks for the correction.

Another easy hop screening test I like for dry hop comparisons is getting a six-pack of Coors Light or another underflavored lager and dropping a few hop pellets in each and recapping. Let them sit for a few days in the fridge. Serve with a tea strainer. It doesn’t capture nuances of whirlpool...

+ 5.5 gal Saison = 954 gal

”Aww shucks, Beave…”

That kind of process works for me. I do that to allow time to settle traub out before I pitch. Personally, I would let it grow until Mon am. My starters will settle in the fridge in about 8 hrs, depending on the yeast-for decent flocculators.

Here’s an article with decoder rings for coded dates. I’m not sure how I feel about the faith-based best-by dates 12 months in the future either.

Got it! Experimenting with Dark Candi syrup and Imperial Napoleon B64 yeast. 9066 + 5.5 gal Saison Noir 9071.5

8588 + 5.5 gal Belgian Bathwater Dubbel 8593.5 gal Just hit 50 gal/ 10 brews this year. (Slacking - 2020 lockdown was very very good to me…) With luck, I‘m going to try to sneak in another brew on this week!

It would be nice to get that last 1/2 oz out of the bottle… It would be extremely interesting to do a series of side by side comparisons to see how they age with time. My ales change pretty dramatically over the course of 12-16 weeks. Flavors, aromas, body, head, - everything but color...