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If it tastes fine, it probably is. Starsan shouldn't negatively impact your yeast at a low concentration (even if it has some tiny impact on the flavor). One thing I would say is that you should be careful adding hot water to carboys. The thermal shock from quick temperature changes like that...

I'm not sure if you'll get them out there, but try to find NB cans if you are able. IME both fat tire and ranger stay notably fresher in cans than in bottles.

As I understand it: The plastic ball has a tiny hole in it. Under pressure, the inside and outside of the ball are at the same high pressure. Once you open the can, the inside of the ball is briefly at a much higher pressure than the rest of the can which equalizes instantly with atmospheric...

In addition to what others have said: simplicity. We have so many ingredient options (specifically malts) that it's easy to include way too many ingredients and muddle the flavor. Often the simplest recipes are the best.

As long as you call it a doppALEbock

I agree that the likely culprit is a crush that is far too coarse. Do you happen to have pictures from this batch or could you take some next brew? The other admittedly unlikely thought I have is that if your thermometer is not correctly calibrated, your mash temp could be significantly...

Cool, sorry if I missed that. Just a warning: I'm fairly sure the STC-1000 probes you have pictures are not water resistant so I'd suggest using a thermowell or something else to keep the probe dry during the mash. Happy brewing!

If your attenuation is low it's possible that you may not be mashing at the temperature you think you are. Have you calibrated your thermometer? If you thought you were mashing at 152 and were instead mashing at 158-160 that could produce a ton of unfermentable sugars. Unfermentable sugar means...

I agree with everyone that you will likely have to re pitch to get it all the way down. I haven't used that yeast before so take it with a grain of salt but typically you can ramp up your temp once you're close to the end of fermentation and you shouldn't get much yeast character from them...

Though it wasn't well explained, I think they had making oil (like for edibles) confused with making concentrates using butane as a solvent which definitely has caused some house explosions.

Leave it in. I don't use hop bags for most beers, so I throw the hops in with the first runnings and never take them out.

I tend to have a similar issue and end up getting much better attenuation than beersmith estimates. I'll often try inputting different FG values that are more similar to my past experiences to get and idea of my ABV. If you find that for a particular yeast strain you are getting different than...

As long as your sugar amount isn't huge and your fermentation practices are good, it shouldn't have a drastic effect on flavor. Are you certain that the wort was completely stirred after you added the top up water?

For bottle conditioned beers like that you can either have two glasses ready and pour both without tipping the bottle too far back or you can do one clean pour into a huge glass, then pour into your smaller drinking glasses from there.

IPAs in particular are quite sensitive to oxidation so I wouldn't recommend kegging half then waiting a day with that much oxygen in the carboy. If you are set on doing this I would make sure to purge the carboy with a bunch of co2. Otherwise I would just rack the whole thing to the keg and...

I've had some good luck with centennial, mosaic, and calypso combinations lately. Very different but very interesting with some dark berry flavors.

I can't speak about the Rosemary but I think you're on the right track with the honey malt. Honey is very fermentable and the only way you'll get any flavor from it is adding at the very end of the boil IIRC. The honey malt should provide a more resilient flavor, but you could always do both.

Heh nice one.

It can increase a bit from the priming sugar but not 17 points. Did you mix the sugar thoroughly when you bottled?

Well said. I was having trouble articulating that myself.