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Only time will tell. Probably taste the metal long before noticing it is actually gone.

Good flavor, fast turnaround. Extract. Easy. Hmm... sorry, nothing comes to mind.

Looks like some pellet hop crap too or some protein thing going on with the color/head consistency but otherwise nothing extraordinary.

RO water and Star-San have got to be a potent acidic metal dissolving mix. Still, maybe it's the chloramines even with the RO. As one poster pointed out, the typical RO prefilter will remove chlorine, and not chloramine. There is a difference, and only a special prefilter designed to remove...

If you want a faster floccer, get yourself some 1968 next time.

When you shook it to mix in the dry yeast, you released the CO2 from your probably already fermenting wort. Bubble bubble bubble, stop. Patience, grasshopper.

http://kotmf.com/articles/flavor.pdf see Metallic flavor section of link. Freshly scrubbed stainless steel that has not been passivated (oxidized)?

Mulberry will be my next smoking wood for some malt. Really tasty in the BBQ.

I don't quite have a dedicated hops freezer, but close. 1/3 buffalo, 2/3 hops from Hops Direct. Want to buy latest Amarillo, but must be strong and break into the untried but looked interesting pounds that need IPA homes.

Sierra Nevada does it right. Unlike Full Sail, for example. When accountants rule the world, it sucks. Not to pick on Full Sail per se, but just an example of potential ruled by the stinking bottom line. Well Sierra Nevada doesn't let stinking bean counters rule their process, their...

Perhaps had you actually weighed out your priming sugar, it wouldn't all be just a guess. :D What I don't understand is you directly ask the question about hops and head retention, I post a link, then you say dove tail?

Watching judges judge a recent BJCP event was a bit like watching sausage being made. I get so wrapped up in the perfection like you apparently do OP that it hurt to see them grind that eraser to match scores. A bit of a sad thing, IMO. But seeking to be the best is still a worthy effort...

If you can drink it OP it's all good If not, it's not so good. I think you should be OK though.

My seed mat gets hella hot like 120? Anyway the control now is very nice, 70 F in the freezer every time I check, with a ferment temp (probes next to the two fermenting carboys) 72. Stout. Next on my list too. Cheers bro.

Well, having a 140,000 gallon water leak this summer caused by excessive teflon tape and overtightening of a plastic to metal connection (caused by the installer) I humbly disagree. The connection was so tight, the "easy out" tool almost broke trying to get it loose. I might have wanted to...

Are you hung up on yeast rehydration and truly of the (mistaken) belief that 50% of yeast magically perish if dry yeast is sprinkled into wort? Now it goes further yet, and you must hold back 50 F wort and gently cool the now 100 F liquid yeast back down. I just don't get it. Dry is so easy.

And give the Teflon tape a starting wrap at bottom, then diagonal to top, and then one wrap back to bottom. Or something like that. Be sure to wrap it in a counterclockwise manner as well so it doesn't wind off as you thread it on. Some people do like three wraps then the plastic can...

Interesting. Yeah that's a lot of water I thought you might have had a misprint there. Well cool you scored!

The water going down the drain, while "normal", can be excessive, depending on your inlet water pressure. The other factor is that typically the ASO (automatic shut off valve) is installed backwards in the system to how it should be installed. My RO system was, and it NEVER shut off period...

The water going down the drain, while "normal", can be excessive, depending on your inlet water pressure. The other factor is that typically the ASV (automatic shut off valve) is installed backwards in the system to how it should be installed. My RO system was, and it NEVER shut off period...