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My thoughts exactly, as how would one conduct a mash to optimize limit dextrinase activity? It is more complex than simply lowering the mash pH to 5.4-5.5 and the mash step temperature to 140F-144.5F for a certain period of time.

Not making a recipe usually results in wondering what went wrong. It would have taken < 2 minutes to figure out how much hops of the alpha acid you bought should actually be used to get the result you want. This comment about tannins is pretty much spot on as your pH was most likely way off...

What is the mechanism by which low dissolved oxygen enables less hot break? What makes hot break "definitely negative"?

Was there a 2024 edition? Couldn't find the thread. Always like to follow along on how each beer is brewed, the trials, tribulations and tastings.

Winter ales > Christmas ales

At that high of a pH you might consider just starting over. There will be much stronger Maillard reactions in the boil, darkening your wort - combined with the extracted tannins the wort will be really low quanlity. The wort pH should be lowered before boiling with hops. The bad tasting wort...

Forgot the sparge, it needs .2 ml of 10% phosphoric acid to correct:

Bru N Water predicts 4.88 after I enter your information for your small batch (without any correction) You need 0.75 grams of lime to correct the pH to 5.4 I don't see any thing wrong, except that you need to quit using chalk. You need 0.75 grams of lime to correct the pH to 5.4:

Those homebrew mills won't work for the small kernel field grade oats that you've purchased. The rollers are too small in diameter. You'll need a large diameter roller mill (6"+) or a rotary mill (corona or even better a flour mill). Generally speaking when purchasing that type of oat you...

I know I mentioned it in #30 but I'll mention it again. If you post screenshots of your Bru N Water tabs, it would help us to help you figure out your problem. Brown is and would be treated as a roast malt in Bru N Water (hover over the red triangle in the upper right corner of the cells to...

TLDR: Add a little dry yeast (couple grams of CBC-1 or bottling yeast) at bottling to overcome any difficulties in carbonation. 30 ml at the concentration you've made is quite a bit when added to 10-15L of wort. Fortunately, metabisulfite is an antioxidant and will react with oxygen in the...

Eisbock style beers are normally sweet as you describe. High Point - Ramstein, Schneider - Aventinus, Kulmbacher Eisbock, etc...

1.) Flaked corn (steam rolled for pre-gelatinization) 2.) Cracked corn (milled corn) Are two different forms of corn. #1 is ready to mash, #2 is not suitable for a mash unless the starches are made more accessible by raising to 150F - 212F (i.e. boiling) for 30 - 60 minutes and then...

In the context with-in which it works, it does work and it does work because it can work, in the context with-in which it works but we're getting carried away with repetition.

Then we have the often ridiculed: 5.2 pH Stabilizer. Used in the mash, it will dissociate excess hydrogen ions to a pKa of ~5.3 - 5.4. No matter the "error" that's causing your low mash pH, this will buffer your mash so it doesn't go below ~5.4-5.7 pH. Only to a certain extent though as it...

Looks like typical feed grade grain. Small kernel size and lots of chaff / weed seeds. When you buy malt or seed grade grain you (typically) get plump kernels that have been run through a fanning mill other than the combine in the field. With smaller kernel sizes it mostly likely requires...

Yes, it will work, but if you have a siphon, that might work better than your arm.

Presumably you're referring to this recipe: https://beerbarons.org/wordpress/wp-content/uploads/2024/03/Deths-Tar-Revolution-Brewing-Official-Clone-Recipe-2.pdf Yeast alcohol tolerance limits aren't precise to the point where the yeast just stop working. Yeast are not mechanical, they are...

You haven't asked a question, just opined a bunch. Do you have any specific question(s)?

It's all been done before: https://cool-cousin.com/ With the eco premise of saving water and producing less co2 by not requiring malting, however production of amylase enzymes also requires fermentation. https://www.beeradvocate.com/community/threads/raw-beer-100-unmalted-barley.674167/...