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HSA would be unrelated to making a beer undrinkable. The best case is controlling HSA could take a good beer to greatness. Add a mash cap etc if you like, but probably don't include it in the differential. Cold side aeration could ruin a beer, though.

As long as there's no blowoff risk and you're not practicing hefeweizen open-ferment-voodoo, not much harm in throwing 1-2psi on there!

I notice your process doesn't include any cleaning agents - maybe you've got something forming biofilms? If it was primarily in bottles, I'd expect variability from bottle to bottle. Ditto for short-contact in tubing/bucket, unless it was a huge dose. Do you taste it while bottling? Curious...

FWIW, two ball lock soda caps and a floating dip tube and your all-rounder can do closed transfers AND you can take samples without opening it. (I like the low profile version of "picnic tap 2.1" for this.) Re this particular beer, since it's going in a keg at serving temp, I wouldn't worry too...

Is the yeast a repitch? Could it be an infection? Do commercial beers taste normal? Maybe a perceptual change?

I had to look it up. The original French was Panoramix, the most common English version is Getafix. The German is Miraculix. It keeps going from there! https://asterixthegaul.com/2025/02/the-many-names-of-asterix/

Just checking if my 9 month old 3787 is still usable. This is ~900mL total starter volume in 5L flask. Why do I put up with this yeast? edit: high krausen mark is at 5.25L

I wish I had a pressure canning rig big enough for 1/2 gallon jars for sterile starters. I do 3x quart jars with 750g water, 75g DME, but bigger jars would be great. Sterilizing the 2L flask would be nice, too. Some day I'll spring for something like this...

Oh, yes, I should have mentioned Bobby's (brewhardware.com) equipment. Eventually my plan is to upgrade to that. When I hear "AIO" I think of the metal baskets and soldered bottom heating elements. Bobby's gear is a step above those IMO. I'd call his an "electric BIAB" setup, in contrast to...

Electric AIOs, my very uninformed take: Cheapest: Vevor Largest malt capacity: Brewzilla Premium-est? Braumeister, runner up Grain Father. 120/240V in one kettle: Anvil People I Like: Clawhammer edit: I use a brewzilla gen 4 and enjoy it, but have no experience with other AIOs.

You'll be missed! Good luck selling all that gear lol

If the water heater would be electric, even a 10kW on demand will only supply ~0.65gpm at 160F*. Might as well heat it in a vessel, IMO. A little dedicated AIO and 30A circuit would cost less than the EWH. *also most potable water heaters are limited to 140F AFAIK

That seems like a lot to be from the lines, but with a floating dip tube and filter, it's hard to imagine it's from the keg body. How did the beer get in the keg? Could the filter be full of stuff from transfer?

At the very least, if corked, a high risk of popping corks. OP, if corked, store where it can't ruin a rug/floor. If capped, if you start noticing them get carbonated, post back for input. (Did you prime, or is this a still cider?)

Can oxalate precipitate out like that? I've always heard people talk about deposition, but maybe it can break up if on flexible hoses?

I came to say floor drain, too. With a trap primer, if you can swing it! Electronic trap primers are better for home use.

What kind of beer? Tartaric acid in wine precipitates like this, but unless you're adding an acid blend, that wouldn't make sense.

I mean that they're more O2 sensitive, so they wont be a great starter equipment beer. I've never brewed one, but people seem to indicate that even with a good process they age poorly.

I wonder if preference for IPA us inversely correlated with posting on a homebrew forum. If you're a good brewer, you can make better than most cans, but hazies are easier to buy and harder to make than some other styles.

I have heard that people prefer stronger/spicier/pungent foods as they age, possibly due to reduced taste/smell perception. Perhaps it's like that? I personally don't care for them, but I may just be a couple decades behind in the carcinization process. edit...