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I cleaned it good with bkf ran a full boil through it and dried out over 2 hrs ago and nothing, no signs of oxidation

I cleaned it off with bkf and seems to be gone for good. I ran a boil through it and dried it over 2 hrs ago with no signs of oxidation

Ok cool. Just had me worried

I just got a new Anvil 5.5 gallon kettle and after getting it home I washed it according to the instructions. Let it air dry over night to find 2 small brown spots that I thought were rust but SS shouldn't rust so is it just oxidization? After hitting it with barkeepers friend 3 times I got them...

Yeast I usually use if it is dry is us-05. Typically I'll pull a sample on the 2 week mark and test with either a hydrometer or refractometer. The crystal malt thing is interesting though. The two batches in question with that flavor were made with a good amount of c60 I'm trying to get away...

My off flavors are buttery notes and smell. I'm assuming it's diacetyl. I ferment all my beer at 60-65 degrees. I do not have a fermentation chamber. As far a knowing when it's done fermenting I usually pull a small sample.

That might explain my off flavors. I'll have to wrap the fermenters up

I usually use safale s05 but lately I've been using wyeast slap packs. I only brew all grain. My typical fermentation times are usually 14-16 days depending on style, you think maybe I'm not letting them ferment or long enough?

Also issues with reaching FG

I've had a couple batches with a diacetyl scent and flavor, mostly ipas and pale ale. My fermentation tanks stay around 60-65

My ipas and pale ales seem to have an off flavor very strong at times. I usually use liquid yeast but I do use dry packets from time to time. Even with rehydrated yeast and the smack packs my fermentation send lack luster

I've been brewing for over a year now and never get a full solid fermentation so I want to start doing a starter. I bought a stir plate and 2000ml flask. My question is this. I'm a small batch Brewer and typically use one packet of dry yeast or one smack pack to ferment 2-3 gallon batches...

Thanks I appreciate the replies

Great. Thanks. It holds pressure as good as the ones I bought new

Just got this keg for free and it is dented on the bottom as you can see in the picture. Is this still safe to use? It holds pressure perfectly.

I love the ease of biab and the ability to do my own recipes. Honestly I just make sure I have enough pre boil

Right now I don't do either. I usually have my water levels set to accommodate loss

Just curious what techniques work efficiently. I usually try to have my water levels to five gallons for a 3 gallon batch to accommodate the loss from the grain but as I get into bigger abv ales I can't handle that much water in my kettle. What exactly is the dunk method?

Water hasn't changed. I use filtered tap water. Honestly I don't know my ph. The last brew that was astringent was an Amber ale with whole cone hops added to secondary. I've brewed numerous batches in between mostly stouts and not one was astringent

My most recent batch of a coffee Pale Ale came out with a bad astringent bite. My mill crushes the grain leaving the hulls intact and a nice flour but could the fact that I used whole coffee beans in the secondary be what caused the astringent effect? The beer smells good but the taste is pretty...