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From the professor of beer.... seems you're right. Oxidation effects beer flavor in a few ways. As Dark beers age, rich malt aromas are replaced by sweet, sherry-like tones. Many people find this aroma enticing, although it is much different from the original malty character of the fresh...

Maybe the recipe is blande and not your process. The Candi syrup tastes great but conditions out a lot, so that isn't going to leave lots of flavor. The pilsner lme isn't doing any classical belgian taste either for the malts you want in a dubbel. I'd think more complex dubbel flavors come from...

In San Antonio, Texas a bar sold Shiner Bock as a $9 import. I asked how this works when the brewery is 90 miles away outside of Houston. He looked at me like I was crazy then said "its a premium beer". i ordered it... But sheesh both tidbits of info made me laugh.

Passivation is about forming rust. Thats why were using lots of acid anyway. The exposure to oxygen in acid rich environment causes oxide to form on the kettle. Commercial passivation by another poster includes heat too to encourage rust. You should probably boil water through this system at...

This is actually pretty awesome, where did you find the panels of insulator? What brand name or what is it called?

I think swings are more damaging then a slow and controlled drop one time. Especially if you use a temp controller and lower it 7 degree a week if you want to be extreme.

My first batch was ruined because it was too hot apparently. I wort chilled this one to "70" but then temp probing pre pitch in my bucjeg it was 115!!! No wonder my first batch didn't do anything. Now ive been ice bathing my bucket for 40 mins.... But in my kitchen after 10 mins this...