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Could be a number of things. The malt choices/amounts could tipping the balance toward the malt. Could be your water profile is favoring the malt sweetness vs the hop bitterness in terms of taste perception. Increasing gravity does suppress hop utilization, but I don't think it would be...

How much dark crystal/chocolate malt was in the batch?

You need to have the autoisiphon tip on the end. Then the bag over it all. If you don't use the tip, there is much less surface area of the bag for beer to pass through, and it clogs up.

Background: I brewed a Belgian wit from extract back on AHA's Big Brew day (May). The liquid wheat malt extract we had on hand must have been old, as it poured a deep amber. Pitched Wyeast 3942 Belgian Wheat from a large slurry our local brewer had propagated. The resulting beer is about 15 SRM...

Keep us updated please!

Source? Or is this empirical data?

I feel your pain. Makes you want to tear your hair out. I eventually got a false bottom for my keggle and never looked back... As long as I use leaf hops, or a mix of leaf and pellet. Just pellet? Strainer bag to the rescue.

Apologies for taking this further off-topic. You are correct that Saccharomyces will gram stain (apparently spores will stain negative and cells positive), but it's not due to bacterial growths or anything like that. Yeast cell walls do not contain peptidoglycan, which is what gets colored...

I don't know about this. From what I have read, various yeast strains react differently to gelatin or isinglass (collagen, a protein itself, is the common agent here) fining, depending on how negatively charged they are. It was probably a typo, but gram negative has nothing to do with the...

I will propose a two-pronged answer to your first question. Gelatin fining may or may not drop much of the yeast, clearing the beer in the process. There might be enough left in suspension to carbonate the beer in a timely manner. But if a brewer adds more, I guess it would be so that he or she...

Sucks on the mess -- I have had one carboy explosion, a stout. Have had 3 bottles explode. 1 porter and 2 stouts. Murphy's law, baby. Do you add more fermcap at pitching, or rely on what was in your boil kettle? And if so, do you make sure to give the carboy a good shake/swirl to disperse it...

It will be young, but I think you have enough time. Dry hop the primary in few days, give it 5 more, then bottle. Inverting your bottles every 12 hrs will help speed up the carbonation process.

Yeast do not metabolize the volatile hop aroma compounds / hop oils; but from what I understand their cell walls do bind with them to some degree. That is why some pros recommend not dry hopping the primary, where there is lots of yeast. Hop aroma compounds are primarily terpenes; this class of...

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Let it continue on its own. If the gravity is still dropping, there is no reason to add beano/enzymes. At that moment you lose control of your beer since the enzymatic reaction is unpredictable on a homebrew scale. Don't set a bar for the gravity to reach (1.030). Plenty of imperial stouts...

Taste it; does it still seem sweet? And I'm talking syrupy sweetness, as in wort, not the kind of sweetness that alcohol can exhibit on the palate. 1.114 is a huge beer, and it's more like 1.120 since you added that sugar. All that LME is going to be less fermentable than had it been...

Wow. Major score.

Interesting experiment, your methods seem valid. If you couldn't maintain 165 F for 15 seconds, you could try another round at 180 or so. I'm too lazy to run the math, but since the thermal death/inactivation time-temp relationship is exponential, 180 should need only a few seconds. Or 150...

I have successfully used a similar method that relies on the same principle. I sanitize a big nylon paint strainer bag (the same ones people use for giant "hop baskets" hanging above the boil kettle) by scrunching it down into a pitcher of Starsan for a while to sanitize, then shake it out...

I've never labeled bottles, even those I give away, but this tool will change that. I will be sure to Paypal you some funds whenever I use this to label a batch of homebrew.