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Just recently did a beer with 5oz of acidulated malt. For the mash I tossed in 3/4 tsp of 5.2 stabilizer. Didn't really think about it until after, but did I just negate the acid from acidulated malt by tossing in the buffer? or is the acid taste from the acidulated malt a flavor contribution...

You sound better informed than me eigenmusic

No, these guys are dumping everything from kettle into fermenter. I use a counter-flow chiller, so I do ferment on cold break...but they were specifically talking about hot break.

I've always left my trub in my kettle with the thought that it would either have no impact on my fermentation or have some slight negative effects on the finished beer. Some guys who dump everything from their kettle into their primary were trying to make the argument that the break material in...

a buddy of mine did a pliny clone that came out extremely murky...he gave an explanation but I can't remember it now. But man did it taste good...so don't fret. Worst case scenario is it isn't the prettiest beer you've made, but it may not effect taste.