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How are you going to force carb the bottles? Some people claim there is a slightly different flavor between force carbed and naturally carbed beers but if you can even perceive it, it will be VERY slight.

You won't be able to naturally carbonate in a keg if the keg isn't full. You're right on about the excessive headspace being the culprit. You will have to force carb it. If you use the priming sugar in the kegged beer, the yeast will wake up and process the sugar, just like they do in the...

I did finally figure out the problem I was having. Here's the post I made about it and the solution: https://www.homebrewtalk.com/f36/efficiency-too-high-464223/index3.html#post6310615

I've seen a lacto infection up close and it just doesn't look like it to me. Lacto infections have a wispier, denser look to them than the pics show IMHO. I see too many bubbles in the white areas and I also notice there are a LOT of smaller white areas. Either this batch was VERY carelessly...

They could just be CO2 bubbles. It's probably time to package it anyway if you brewed on 8/24.

Sounds perfectly normal to me.

Sorry for the derail and thank you for the education. :)

Then explain why a decoction mash doesn't extract tannins.

Temperature is not related to tannin extraction. Otherwise a decoction mash wouldn't be a thing. It's true that some grains do not need to be mashed. This chart will tell you which ones need mashing and which ones don't. Think of mashing as "converting starches to fermentable sugars". If the...

Hey at least we're on the same page! :mug:

Definitely get it covered ASAP. Use a bigger blowoff tube if you have to, but keep it covered.

It should come out more bitter and hoppier than intended, but that doesn't mean it won't be drinkable or even quite good. In the past when I've been short on gravity points, I've added extract to make up for it, but since I bought my own mill I haven't had any issues at all. Just because the...

I know everyone's equipment is different, but ending up with 6.77 gallons in the kettle post-boil and somehow having only 5.5 gallons make it into the fermenter is an awful lot of waste. I set my profile up so that I end up with about 5.4 gallons in the kettle, all of which goes into the...

Oops. Too many homebrews!

Given how much the wort swirls and mixes during fermentation, it's hard for me to believe that the beer wasn't mixed well enough. How far is it off? If you suspect it's not accurate, the only way you're going to be able to prove it is to take a sample from a different spot in the bucket. I...

Well? :)

I would be worried about creasing the plastic buckets when they deform. I'd think that after a few cycles they might begin to weaken and possibly leak. I don't think having some small amounts of contamination enter the kettle is a disaster. After all, a brewer's job isn't to sterilize, only to...

If I were going to do a no-chill brew, I would just leave it in the kettle and rack it to the fermenter the next day. I wonder what effect the extended period of time the beer remains at near-boiling temps on late hop additions? Would you end up with less aroma and flavor?

I guess if you have paint chipping off your steel tank, you can't really complain when it starts to get rusty.

Does "small scale brewery company" mean you plan to package your beer for sale, to bars or in retail 6-packs?