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One thing to note is that enzymatic action continues to occur, which will make your mash more fermentable the longer it sits. If you're brewing a stout, you may not want that.

I'd plan to double-sparge and boil down to hit an decent efficiency.

Red wheat or white wheat? I'm assuming red, as white should not produce any nuttiness. The banana is from the yeast, and if your chamber is at 68F, and you aren't controlling for the actual wort temp, then it's probably hitting 73F or higher and creating Amyl Acetate. WLP300 will absolutely put...

I think that the problem has more to do with only keeping it in primary for 8 days. Why did you transfer to secondary?

You're right, it is CC. I was mixing it up with other desiccants; thanks for the clarification!

Non-clumping crystalline cat litter is a cheap source for the exact same silica crystal used in commercial desiccants. Make a bundle with a single layer of cheese cloth and toss it in to the bottom of your chest freezer. Every few weeks, spray the inside of the freezer down with Starsan and you...

You sound like you don't have a clue what the word "entitled" means. Him saying that he's not going to spend his own money on the product of a company that didn't act in a way for which he cared is not entitlement.

Straight up infection. Aceto?

...no. Boiling drives off DMS precursors via volatilizing, which is also one of the reasons why you leave the lid off the brew kettle while boiling. Precursors are created between 140F-180F...i.e., mashing temps.

Wow, that's truly craptastic.

I used to dump it all in because the wort loss irritated me. Now I use a paint strainer bag, which catches the hop debris and a decent amount of break material. I don't sweat the rest, as it will quickly be trapped by flocculating yeast.

It also drops heat faster, which is nice if you use an immersion cooler.

Driving without tires, that's cool right? Anyhow, boiling the wort and hops causes all sorts of good chemical reactions that lead to good beer. Yeast will grow in whatever, so do your 1 minute boil and see what you get.

Yep. The reason that this place got busted in that they applied for a liquor license and ABC came in and saw homebrewing gear. ABC has no authority over standard HBS shops. Alabama, fix your crap.

Sometimes it's the only way to get decent efficiency with large grain bills.

Sparge more, boil longer also works.

Victory Malt has no diastatic power and cannot convert itself. Modern Brown Malt has no diastatic power either, so I wonder where you got your info?

"Working" in software and tasting good aren't the same thing. An SRM of 29 is ridiculously dark for an Irish Red. If you want it to actually be red, you should aim for something closer to 14-16.

That means you have to buy your own pumpkin to use for the recipe. Canned, fresh, whatever you feel like doing. The website says this, in fact: "The optional pumpkin is not provided with the recipe. It must be purchased separately. Pumpkin preparation: cut enough small pumpkins into 1 inch...

Or just don't use it at all, because it only works if you have the exact right water profile in the first place. Causes of poor efficiency: 1: Grain crush 2. Sparge technique . . . . 3. Other stuff.