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Given the stuff that comes from China today I'd be worried that it wasn't the grade of stainless you paid for. I've abused my cheap stainless and never had pitting or discoloration like that.

I've seen time/temp charts of settling rates, mostly dictated by size. I don't remember specifics at the moment and don't feel like hunting as it won't change my methods so it isn't worth my time. Thousands of folks secondary beer, wine, mead and assorted fermented beverages without oxygen...

The primer gives a safe starting point and if the OP is using softened water they'd be advised to go to RO water regardless. This simply points to a standardized path that helps eliminate variables. BIAB may take a hit in terms of how well the wort will ferment because I think you get more...

I seriously doubt you can collapse a keg with your pump. You are however WAY over concerned about O2. The keg fills from the bottom pushing out air as it goes. After you seal the keg a short blast of CO2 and purge will clear the little remaining air head space. You can do this a couple of...

After fermentation there is CO2 left in the beer. If you rack it to a secondary and don't leave head room then the CO2 coming out of the beer over time should protect it from oxidation. Some folks dry hopping the secondary find out the hard way just how much CO2 is left over. ;) Many people...

You could try and use distilled or reverse osmosis water for one batch and follow the guidelines in the water primer for one batch and see if that nudges you in the right direction.

They seem to get good reviews here. https://www.midwestsupplies.com/winemaking-ingredients/canned-concentrates/alexander-s-red

Google 'wine expert juice concentrate'. They do sell by the liter. I can't recommend any specific place or brand but that should get you started.

Mine has worked flawless with both heat and cool for years now.

I made a stir plate in my fermentation chamber. I do starters in my 7 gallon bucket. When ready I turn off the plate, tip the bucket back and cold crash. Brew day I rack of the spent liquid and then empty the brew kettle into the bucket. Put it back on the stir plate for aeration of the...

Seems there is noting available if you try 'add to cart'. Probably wasn't enough volume to make it work but didn't want to give up on it completely yet.

Brewing is cooking. Many paths to where you are going. That said, what do you have to lose by trying? Remember that the amount of boil water and time make a difference. You might have to add a ton more hops to get your bitter water to the point you need it. Trying to boil it down to make...

I'm doing intermittent fasting. It is often done in conjunction with keto. Using up your glycogen stores makes your body burn fat. I've gone from 193 lbs in August to 170 lbs as of this morning. I don't count a few beers in the evening a few times a week against my diet. I'm still slowly...

The more I think about this the more I realize what isn't said. There is a hand full of people that I trust when it comes to 'palate'. I'd need a lot more information on the process used AND the people that were used to judge this.

Sodium I would understand but choose not to go that route. I'm not a whiz at water chemistry but are you saying that you raise the alkalinity and then neutralize it to get to a mash pH of around 5.4? If I remember this correctly something like calcium carbonate is alkaline but doesn't really...

Now that you mention it, I can't say for sure if I moved to the debittered and/or dark wheat before I learned to control mash pH. Not sure I'd risk a batch and go back and try at this point as I'm happy with my current recipes.

I apologize for the snarkyness of my post, but yes I did. Comparatively recent though I guess. ;) When mentions that dark chocolate may have health benefits I started researching what exactly dark chocolate meant. As a result I got an education on chocolate. Funny how little we know about...

You've never heard of Dutch, or Dutched, chocolate before now? REALLY? I guess you youngsters just aren't educated by the ads us older folks used to see regularly on our televisions.

I no longer use a flask for starters. I use a bucket to ferment and do the starter in that. Plenty of air plus I use a stir plate. I do it in my fridge/fermentation chamber. When done I cold crash and tilt the bucket back so the yeast collects to the back and make decanting easier...

When last I visited this site I was being chastised for suggesting someone with classic HSA off flavors try and reduce their splashing. I was told by several people that HSA is a myth and everyone but me seemed to know that. Now it seems that it is such a problem that I'm screwed before I even...