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George Fix was a proponent of an additional rest at 160 oF for 10 minutes. This helps develop glyco-proteins which are polymers of dextrins and middle to high molecular weight proteins. They promote foam stability. Many home-brewers don’t mash-out because they don’t have the facility to do...

I had a bald spot in the yard under a big shade tree. I started dumping the yeast cake there. The grass has grown back.

The best and worst beers in the world are nearly indistinguishable when served @ 35 F

My compost pile gobbles up just about everything. The hops and such go into the garbage can as there are numerous dogs in the neighborhood and I really don't want to poison them. Yes, there are leash laws but you know how much dogs pay attention to the rules!

The 3522 Ardennes is spicy and phenolic with a strong ferment at 78 - 88 degrees F.

Perhaps I didn't pay enough attention. It seemed a trend toward the use of Irish Moss was the culprit. My reply was simply a reaction.

It seems like everyone has gone off on this tangent of blaming Irish Moss or other kettle coagulants for lack of head retention. To me it's like the old story of losing your keys here but looking for them under the street lamp because the light is better there.

The key here is "dissolved in water".

I asked a pro brewer about this and his response was: "My take is that CO2 gets dissolved into beer and then takes a while to become carbonic acid (H2CO3). My opinion is that when H2CO3 forms, over the course of several days, it will result in the small, champagne-like bubbles that signal a...

John Palmer offers a "R A Worksheet" which can be accessed here: http://howtobrew.com/book/section-3/understanding-the-mash-ph/residual-alkalinity-and-mash-ph

Your pH is fine. Most people I know don't even check their mash pH and somehow they still make good beer. Your source water pH is not really a big concern based on what the grist does to the mash. Take a look at this article which will answer many of the questions you have...

Once I brewed an all-wheat Porter which scored 46 in competition. That swelled my head for a few weeks! I also have brewed a Gratzer with 100% Weyermann smoked wheat. It certainly can be done.

Over the years I've noticed that it takes about 2.5 to 3 weeks in the bottle to get that whipped cream head that most any brewer would be proud of. Kegged beer takes a little less at around 2 weeks. I really can't find an answer. It isn't really a matter of carbonation but conditioning; not...

By the image you posted, it looks like the glass isn't "beer clean". The bubbles seem to be sticking to the side of the glass which is a tell-tale sign that there is some film on the interior surfaces. This is an old but very good article which illustrates what I'm saying...

https://www.cs.cmu.edu/~pwp/tofi/medieval_english_ale.html The above website will give you a lot of info to ply toward your quest. I still think that it would serve your original desire better to look into brewing a Mumme/Broyan.

There are a multitude of versions of the old poppets and none of them work as well as the newer universal style. On top of that, you can buy the O rings from an industrial supplier when the old ones dry out. By far, this is the way to go.

Somehow you ended up with not enough sugar in the kettle, and what did get in there was not very fermentable. Somehow you ended up with the wrong balance of sugar in the kettle. The major purpose of mashing is to degrade proteins, gums, and starches in the grain to produce a wort which will...

Mash efficiency IS NOT mainly dependent on crush. I really don't know where this idea comes from. The principal factors are temperature, water to grist ratio, pH, and time. Everyone seems to look for a silver bullet which will make all of their problems disappear. I haven't found it either.

There's no need to use low temp sparge water if you maintain the pH. Read this: Astringency