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I assume you're doing 2.5 gallon batches? I could see that hop schedule resulting in some slight astringency. You might have better luck using a high alpha acid hop for your 60 minute addition, like Magnum. Lower vegetable matter will result in less polyphenols which are the source of...

No there was no sign of melting or any smell of burned rubber. It looks and feels more like chemical degradation or water degradation of the rubber where the connection was embedded. Just by looking at it, I think it was not soldered at all, I think the connections were twisted together and...

That sounds like astringency It can come from hops, or grain husks at too high of a pH and temperature during sparging. Can you describe your process?

Thanks! I may go that route. If they do send me a new one I'll look into reinforcing the wires and strain relieving it in case of accidental tugs while cleaning Incidentally, if you look on their website, virtually all of the reviews for these say that they failed and needed to be replaced so...

I got my wife to help me maneuver the fermenter out for a better picture and the glue or rubber weld that held the power wire connection completely failed. There is a rubber rectangle with the wires embedded in it welded to the heating pad, and it slid off at the glue/weld when I lightly...

Has anyone had issues with the power wire on your spike heat jacket pulling out? I noticed it wasn't heating like it should and went to double check the wiring. When i gave it a gentle jiggle, the wires just pulled free from the heat pad. I've only had it for about 4 months and it hasn't been...

You don't refer to your wife as "the ol floating dip tubes?"

Got a beauty of a norwegian helle outdoors knife from my wife, and floating dip tubes for all my kegs.. she's the best

Merry Christmas!

I had a thread where i attempted several methods for making diastatic brown malt without success. https://www.homebrewtalk.com/threads/loss-of-diastatic-power-from-toasting-malt.684036/ My best theory is that historical brown malt was kilned in a gradient where the bottom of the batch closest...

I'm about to use 800 for the first time next week in a German Pils

WLP833 Bock Lager is by far my favorite. It produce a full bright malt profile that bready and delicious while preserving clean hop flavor. It has never thrown esters on me and doesn't produce much sulfur either

lack of bubbles doesn't mean its entirely done - patience young jedi :) I'd give it another 4-5 days to really let that yeast just finish what it's doing

No, all yeasts can tolerate the same temps as kveik, they just throw more fusel alcohols and esters at higher temps. The cool thing about kveik is not that it survives higher temperatures than other yeasts, it's that it ferments cleanly at high temperatures compared to other yeasts

Yes I think we agree on the fact that the metabolic differences are minor, but in your original response (and maybe I'm misinterpreting here), you said "it doesn't matter for beer". I took that to mean that you were saying these ingredients are interchangeable without any difference to the...

Then why did you say there is zero difference between using invert sugar vs sucrose in brewing if there are flavor differences? https://www.tandfonline.com/doi/pdf/10.1080/00021369.1984.10866160 This paper seems to indicate that the production of some esters is significantly different in two...

Can you provide a source that the production of invertase to make that conversion does not result in yeast stress or any flavor difference?

Smooth Brain 😂 a couple tweaks: Fermentation is done -use a priming sugar calculator to carefully calculate the correct amount of sugar to add -transfer the beer into a keg or a bottling bucket (separate vessel) -Add the priming sugar solution -mix thoroughly -bottle as normal -let the...

So just to clarify what I was saying in my original post was "the fact that the D-XX syrups remain a liquid indicate that they are invert sugars?". I was not asking why invert sugars are used, or how they are different, simply whether the liquid state of the commercially available syrups is a...

Yes you need to leave the bottles at room temperature for a week or two before chilling them. "Maturing" beer is a terrible term that means many different things to different people. For a tripel I would recommend carbonating to 3-3.5volumes and then store it as cold as you can. The closer...