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God speed sir!

Something went wrong somewhere if the information you are giving us is correct. Could you detail your process a little more? Is your hydrometer properly calibrated? What was the temperature of the liquid when you took your readings?

You can report it and block it.

I do BIAB no sparge and no filtering of break material too. I changed so many variables from crush, to water chemistry and pH, even slightly higher yeast counts, yet some of my beers still come out with a slight off-flavor like described in this thread. For my next brew I plan on filtering out a...

I've had fermentation blow some sanitizer out of the airlock before

Should be lower than that after 3 weeks. What cell count of yeast did you pitch?

What was your pitch rate for these brews? The reason I ask is everything you've told us alludes to a fermentation issue which would basically boil down to three things. First sanitation which is hard to pinpoint unless we can actually witness your sanitation (everyone thinks they're doing a good...

Mines 4-5 layers thick. I cut crevices so it fit over my kettle, hot glued and duct taped the layers together, and I glued velcro on the front so it can go on and come off at will. When the flame is on the reflextic is off, when it's off I throw it on real quick with a few blankets over it. I...

Corona's are cheap and perfect for BIAB. I never got below 80% with mine until recently. My issue was all my beers were all dry no matter what, with higher projected OGs and lower FGs. I recently expanded my gap quite a bit to where I think I have the perfect fit for a fine enough crush, but I'm...

There's going to be a definite higher risk of infection versus boiling dme in water and letting it cool, but if you're fine with that it should work.

28 and I've been brewing just over a year. Last year I did 20 batches. I aim to get 2-4 five gallon batches a month.

That's a long time. I'm sure you caught alot of flak for it when you started versus when the primary only trend took off.

All my stuff is SS Brewtech

Women’s USA takes the gold from Canada!!! Not a serious hockey fan, but that was the most entertaining hockey game I have ever seen. 3-3 regular game, 2-2 overtime, and USA takes it in the 6th round of the shootout!!!

He specifically used the term sterilize in his original post. To sterilize is to eliminate all microorganisms, which boiling is incapable of doing, more specifically with endospore bacteria when it comes to brewing, and wort doesn’t sit at a 4.6 pH. Utilizing a pressure cooker, baking at 350...

Correct me if I'm wrong, but isn't it's oxygen exposure to the alcohol content itself that oxidizes the beer. Not sure how yeast would reverse that

Boiling in the flask won't sterilize, but it should kill 99% of what we deal with as homebrewers. Contracting a pathogen that is able to withstand boiling temps and the duration taken to cool to room temp is negligible

In “Yeast The Practical Guide to Beer Fermentation” by Chris White and Jamil Zainasheff. On page 78 about half way down the page. “Using an aquarium pump with a sintered stone will not result in more than 8 ppm, even with extended times. In fact, extended aeration can be detrimental to the head...

So I’ve been using a whirlpool paddle attached to a drill to whip and aerate my wort once cooled below 100 degrees Fahrenheit. Link is http://www.norcalbrewingsolutions.com/store/Brewing_Paddle_Ultimate_Whirlpool_Paddle.html Yesterday I brewed a Schwarzbier and whipped that thing around like...

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