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I figured it out: https://www.rockstarbrewer.com/how-dry-hop-creep-causes-diacetyl-in-beer-and-how-brewers-can-minimise-the-risk/ And I believe Amylo makes it worse.

It's been awhile, but I remember this conversation back in the day came down to the Craft Brewer's Association or some such decided that Sam Adams and Yuengling were "craft" and that made the whole thing look way huger... But overall, beer drinking was down, so craft's % of all beer was up, but...

I'm with you. The problem I've been running into is more along the lines of a VERY "green" beer flavor - hint of diacetyl? - and a HARSH hop flavor. I've been using smaller and smaller amounts of hops each batch, hoping to cut down on the harsh/green/vegaetal notes in the hop presence, but it...

Just that there's not much to hide behind, a little oxidation (or diacetyl or any other flaw), would seem to go a long way in a beer like this.

How are you guys dry hopping this? I would think with the low FG oxidation would be a bigger problem than in a "thicker" beer.

That bucket heater plus a temp controller is what you'd probably want. No additional space required, it all fits in or on your mash tun.

If you're going to keep it at 60's+ fahrenheit, doesn't really matter, and probably better if you wait for it to drop its yeast. If you're trying to crash it before totally dry, rack and crash before it stops bubbling, according to taste. I like to rack and crash to end up at 1.004 - so rack...

My BIAB mash process hot side is:all stainless, grain milled immediately before mash in, grain poured all at once into the kettle on top of the water and allowed to sink on its own before very light stirring to incorporate and break up dough balls, with the kettle mash tun filled to absolute max...

My best "LODO-est" pilsner/Helles to date has been my normal BIAB with very little different on the hot side and near-perfect on the cold side.

By "low acid" you mean higher pH, right? So generally speaking juice is safe?

Let me be straight and say I don't know anything about Botulism. Pruno, yes... Botulism, no :) But I don't think I've ever heard of anyone getting botulism from fermenting fruit. Isn't there some kind of ph and protein requirement for botulism?

Add it to a cheap gallon of store bought juice that you shake up first to add a little oxygen. Crack the cap open just a little so CO2 can escape. If the resulting cider is good, you'll have your own homegrown yeast that no one else can duplicate, and a lot of it. If it's bad you're only out a...

What was your FG? Caramel malt taste without residual sugars would be great!

You're good! I do it all the time with different yeasts, dry hops, etc. as an easy way to get some variety out of one batch. As far as dry hops, most recipes are 5 gallons scaled up by three so dry hops are probably fine divided by three. Boil hops not so. If you use different yeasts you have...

The big difference is zinc. Beer yeast need it.

Sounds great, thanks! I will be testing this soon as a 50/50 (got a swanky new 50" SS chiller cheap from Amazon for Christmas). Anyone got a line on how to get my hands on some of the more advanced blends available to licensed brewers/ overseas? I can get AA/SMB but everything else seems...

If i incorporate a couple of grams of Ascorbic Acid, should I adjust the (currently un-tasteable) level of SMB? Or add it in addition too? Is there a precedent or formula or anything? I'm liking what I've been reading on the other forum about some of the commercially available anti-ox blends...

A lot of that talk was from me. I was doing full volume/no-sparge BIAB mashes, and using the "Strike Water" treatment level for all the water, and on top of that most of my beers then were ales using yeast that didn't clean up sulfur well. After the guys set me straight, I've been...

My favorite is Mott's (the clear one) plus Nottingham yeast, no sugar. I cold crash after it drops clear. Great! Strongbow-ish. Add a bit of AJ concentrate and it's Woodchuck-ish. I've had amazing fresh pressed cider batches, but availability and variability make Mott's my go to for mass...

I've done both and I prefer the quick kettle method IF... ... you're going to drink it soon. I've had quick kettle batches I loved that we drank in a couple months after bottling, and some that were overcarbed and "dirty socks" smell after 8-10 months.