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I have not, although I was planning to do something like this in an upcoming bitter. I do think the handling of the yeast plays a big role in things like this, so it is definitely worth trying. My beers use to finish around 1.010, but some of the lower ABV ones seemed a bit thin, so that is...

I have brewed a similar IPA/APA recipe a few times (ranging from 4% to 8% ABV) and the odd aftertaste is more prominent the lower the ABV is, but is still present in the higher ABV (likely masked by more bitterness). The beers are generally very good, but when I compare to commercial examples...

I agree that the length of the mash was probably the culprit. After a 60 min mash at 157, followed by a 45 min fly sparge of 170 water, I essentially did a 105 min mash. In the future for beers I want a little more residual sugars left behind, a shorter mash followed by a mash-out seems the way...

I based the attenuation off of a 1.049 OG. 81.6% = (49-9)/49

I like the mash-out idea. It is one of those things I never saw the benefit in, "locking in the sugar profile", I didn't see the downside in a higher mash efficiency. But now that I know that a longer mash leads to a more fermentable wort, a mash-out is a great idea. It is also good to know...

Like I mentioned, with the thermapen, I'm pretty confident in my mash temperature measurements. For fermentation temperature I use a Ranco with a thermowell inserted into the carboy. I guess I have no idea how accurate that is. I'm not exactly sure on the maltster of the grains, but I know...

Attempted to brew a 4.4% APA with a FG of 1.013 (estimating 75% attenuation), and ended up at 1.009 for 5.3% 93% base malt, 7% specialty WLP002 with starter Mashed at 157 (have newish thermapen, so accurate) 60 minute mash @ 5.45 room temp pH, 1.5 qt/lb 1 min of oxygen at pitch...

Edit: I get it now. Replace the adapted that came with the hose with the one you linked to. Thanks so much. I guess I am still a little confused on the terminology. I understand pipe thread fittings, but maybe not the difference between pipe thread and flare and FIP/MIP. So would that "3/8...

I ordered 3 "1/2" O. D. (3/8" i.d.) 304 Stainless Steel - Gas Flex Connectors" with the "3/8"fip x 3/8"fip" connections from http://www.plumbingsupply.com/gasconnectors.html. They are to go between my gas manifold and hurricane burners with "Natural Gas Conversion Kit for Blichmann Floor Burner"...

I don't think that is the taste. I also use a stir plate and follow the pitching rates from mrmalty.com.

I ferment in a better bottle, in a temperature controlled mini-fridge. My water is not soft. It starts out at: Calcium 35, Magnesium 12, Sodium 9, Chloride 15, Sulfate 27, Alkalinity 101, pH 7.7. For the current pale ale I described, I added a little gypsum, calcium chloride, and phosphoric...

Yea, that sounds reasonable to me too. I think I'll try splitting my next batch into 2 pots for the boil and see if that helps.

The only batch I've bottled recently is a quad, but that was so dark and full of flavor, no way you'd taste anything. I did bottle a Belgian IPA about a year ago, and now that I think about it, I don't think it has much of a stale taste. But it was also 8.5%, hoppy with a good amount of...

I get my gain from brewmaster's warehouse, crushed, and usually use within a week of it arriving.

I clean with oxiclean and sanitize with starsan. I guess the taste reminds me of how a cup of BMC that has been sitting out for a day smells. I guess the best analogy is that it tastes like beer that came out of unclean taps. I usually go straight from one beer being on tap, to running some...

Thanks for taking a stab... I used to use campden tablets on all my previous batches for chlorine, (no chloramines in my water). Then I got the charcoal filter which I used this last time with the same stale result. I also decant my starters.

Unless I brew something darkish or a very hoppy ipa, almost every one of my beers end up having the same exact stale taste from the moment it finishes fermenting until it is gone. The beers generally taste good, but instead of that nice full bodied backbone, they seem to have this one taste that...

Thanks for the quick reply, it generally makes sense, and corroborates what I suspected. I do have one follow up. You said: This makes it sound as if there will still be some bicarbonate in the water. So my question is: How does the math work in this situation? I thought that Bicarbonate...

Great spreadsheet, very intuitive, but there is one aspect I am not understanding. Existing water: Calcium 35, Magnesium 12, Sodium 9, Chloride 15, Sulfate 27, Bicarbonate 124 w/ 1.5g gypsum: Calcium 58, Magnesium 12, Sodium 9, Chloride 15, Sulfate 82, Bicarbonate 124 Assume for example 4...

I emailed White Labs with the above calculations that result in .022 ppm asking them to explain their math. Here is the answer I received: