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In my experience, when I've had a big "sweetness" component, it's been oxidation.

I've had massive blowoffs and never had trouble finishing fermentation. You should still have plenty of yeast to get the job done.

Except you didn't use Google....LOL

^^^This^^^ I use my refractometer to get a good idea of what's going on after the mash and during the boil, but my hydrometer has the final word on OG and FG.

No sparge is a beautiful thing. That's how I do all my low gravity beers. IMO, they come out great and you don't have to worry about the extra step.

Sounds to me like it's time to start using that keg as a fermenter. :D

True, but it doesn't mean that you lost the protective blanket of C02 that you already had. Having said that, I've been experimenting with fermenting in kegs and using C02 to transfer. So far, I've done one saison and it's pretty damn tasty. I'll see how it holds up in a couple of weeks.

I keep the gasket side down, as well. I actually broke one by putting it together with the gasket side up....no big deal, I can still use it, but it's a bit stumpy.

Here's a great article on "Express Brewing" from Drew Beechum: https://www.maltosefalcons.com/tech/express-brewing-speed-brewing-grain-glass-less-10-days-0

I always boil my water before re-hydrating yeast. It might be an 'unnecessary step', but better safe than sorry.

Beersmith is telling me that your viability is 58.06%. There's a glitch in Beersmith that, if you put the manufacture date when you're selecting the yeast, it says 96% (it changes it to whatever today's date is)...but if you accept the defaults when you're selecting the yeast, then go back and...

Janets Brown

These three piece spigots are a haven for bacteria. They're not supposed to come apart, but I've had gunk get in between the two parts that make up the body of the spigot. These days, I'm using a two piece spigot that was designed to come apart, so you could clean and sanitize 100%.

This might help. http://www.beersmith.com/forum/index.php?topic=2428.0

Right now, I'm enjoying a Troegs Dead Reckoning Porter that I got in a growler, last night at Troegs. Freaking awesome!!

+1 on calibrating the mash thermometer. I used to get 63-66% attenuation from 002, then I found out that my thermometer was off and I was actually mashing 5 degrees higher than I thought. Now, I'm getting 68-70% from 002. It's possible that you're mashing way lower than you think you are, and...

Great article!! I wish this article was around when I started brewing. I might have made a few less dumpers. Two things that are just as important as water additions: 1.) Pitch an adequate amount of clean, healthy yeast. 2.) Control your fermentation temperature.

meh, just like real porn.....you've seen one, you've seen them all.

Well, here's a thought....I just replaced an auto-siphon because it had a small crack in it that was letting in air. I didn't notice any oxidation in the beer, but I could see tiny bubbles every time I siphoned.

The problem might also not be oxidation; it might be sanitation. I, like you, have always had sound sanitation practices, but I got burned by a 3 piece spigot. They're not supposed to let anything in between the two main parts, but they do. They also don't come apart unless you run them under...