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Been looking for a replacement sealer for a while! Thanks for the awesome giveaway, @inkbird

Gentlemen, I appreciate the candor and, yes, they still make pepperoni pizza combos! The problem, I fear, is in my keezer. Long live combos, just not in my beer! Cheers!

I chose the thread title, because that is the taste and aroma that develops after 5-7 minutes from being poured. This has happened in two batches recently, one that was brewed in the summer and one that was just kegged a week ago. Both are IPAs and oxidation was minimized as much as possible...

Just to add my 2 cents to this popular subject, here's a recipe that is a friend and family favorite. Grist: 58% 2-row, 12% red wheat, 12% flaked wheat, 9% CaraFoam, & 9% Victory. Hops: 2 pounds in a 5 gallon batch; combination of Mosaic, Azacca, Equinox, and Galaxy. The yeast used was Gigayeast...

Martin, Thanks for the response. Given the salt additions and an expected pH of 5.37, I did not add anything to acidify the mash. No lactic. No acid malt. The crystal was 160L.

Long time reader, first time poster... My buddy and I had a double batch weekend on Saturday and things went great except for the pH on the ESB we brewed. Here's the specs that matter: 9.3 Gallons RO Water Grist: 10 lb MO 6 oz C60 4 oz Extra Dark Crystal Target Water Profile (Terry Foster...