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A couple months back I isolated 10 different wild yeasts from a Mint flower and fermented 10 different 50ml starters with them. There was only one that attenuated well and tasted good. The aroma and flavor were very tropical fruity and I had high hopes for it. I ended up building the selected...

The only thing I can think of is if they to a decoction mash. I'm not sure if just a decoction can really make a beer DARK though...

Simple diagnosis. Just to echo what everyone else is saying, it is most definitely your added sugar. When you do that you are adding easily fermentable sugars that will only increase your alcohol content without contributing any sweetness to the beer.

Thanks for the help. I'm definitely going to try this.

Thanks for the reply. I've got 75ppm Sulfite and 20ppm Calcium coming out of my tap. I've got Calcium Chloride to up the Calcium but do you think it would be necessary to dilute to decrease my sulfites? I was going to use melonoiden but maybe this would be a good opportunity to try my hand...

So probably my all time favorite lager is Urban Chestnut's Zwickel. What sets it apart for me at least is how bready/biscuity it is. I what to try and clone it for my next beer and this is what I have so far: ABV: 5.2% IBU: 20 OG: 1.048 Hops: Hallertau Perle, Hallertau Mittelfrueh...

I agree with some of the others about adding wheat. That's just my tastes though.

Its not ideal but I would just about guarantee your fine. Especially if your ladle contacted boiling liquid multiple times. I've made way worse sanitation mistakes than that without any repercussions.

Wow. I don't even know what to say. I am outrageously jealous.

Forgive what may be stupid question, for I am relatively new to brewing. Wouldn't 4lbs of acid malt drive your mash ph WAY down. I've just used it for pilsners where I only required a couple ounces!

Check out this video: https://www.youtube.com/watch?v=d3JTsIpxQz4 I have one of these: https://www.amazon.com/dp/B00AM5XB5O/?tag=skimlinks_replacement-20 Its cheap but it works fine enough. My profile image is some wild yeast viewed using it.

Oh, sorry I didn't see that. If it works off of a thermistor that's a little different but there should still be a way to bypass it. Hard to know without more information. If you could post a picture of something, that would help.

The thermostat for an AC unit acts like a switch(one that operates on thermal input instead of mechanical input). You should just be able to short the two wires going into the thermostat to bypass it.

I guess what Yooper is saying is that because wine must is composed of a much higher proportion of SIMPLE sugars, there is less work on the yeast's part to get the job done despite the higher gravity.

I think the "knowledge" sheet on the bru'n water spreadsheet is pretty good: https://sites.google.com/site/brunwater/water-knowledge

Had two homebrews in a row turn out pretty astringent. Got a Milwaukee 102 coming in tomorrow to start monitoring of PH.

Really cool. What CAM software are you using?

What is the power rating of the AC unit? STC-1000's, to my knowledge, can handle 10A on their relay contact. That should be robust enough to wire directly to the AC unit power cord but check how much amperage the unit draw just to be sure. I control an AC unit similarly with an Arduino and relay...

I know that the wine industry sometimes lines their concrete fermenting vats with a food grade epoxy. maybe something like this: http://protective.sherwin-williams.com/industries/food-and-beverage/products/ look under "Food and Beverage Wall Systems"

Wow! That's sexy.