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We go the opposite route with ours. We try and coax out as much clove as possible and reduce the banana. Don't care for the banana ester in hefe's at all. The only thing I'd add which I think has been said already is ferment warmer, at the top of the yeasts range to encourage more banana.

You see videos like this all over social media of this happening to commercial breweries on much larger tanks and I’ve always wondered what caused that.

Ok, makes more sense. I'll double down on my initial thought and point the finger at powdered sugar.

In my opinion, I'd point the finger at the powdered sugar. Powdered sugar is granulated sugar that's been milled with corn starch. I'm not familiar with corn starch in beer but from what I've read, it can lead to off flavors. I am a bit confused by your process. You said after cooling, you...

Yes there will be enough for bottle conditioning.

Welcome to the obsession amigo! Nice looking beer. Tell us a bit about it? What was the recipe like?

I'm with others and think this is going to come down to your water. Unless you modified your water significantly to keep the pH at an acceptable level for a stout, this is probably where the issue is. You say your water is awesome - what does that mean? Awesome for brewing a particular style...

Hello, and welcome to the obsession! In regards to your hoppy lager, here is my opinion. My wife and I do a Mexican Lager every year hopped with Tettnang and Motueka in the boil and dry hopped with Motueka at the end of the diacetyl rest (actually in the tank as we speak!). We like this beer...

I'm with @CascadesBrewer here... Doesn't seem to line up with what you said you're going for. You're adding lactose and you have oats and wheat which tells me you're trying to shoot for more of a hazy IPA. There is an amazing thread here on this style. It's long but there's a ton of good info...

It's dark but I think that's OK for the style. We do a brown ale every year and it's pretty dark as well (see below). Still within the style guidelines and I love it, so won't change it! Nice looking beer man!

Nice! Well done! So…how does it taste? It looks great man!! A pecan ale sounds pretty good right about now

This is the one I have... Why would you have to get the jacketed one? Not an SSBT fanboy by any means, my next one I plan to get the Brewtools one or the Spike, but just curious why you nixed this one when it has the stuff you say you need is all

You must not be talking about the SSBT unitanks. They're pressure rated to 15, same as the others. They don't have odd sized fittings, they're the same as others. It comes with a chill coil. SSBT offers the same features as Spike and BH. The only one they DON'T have is the 2" bottom dump port.

+1 to this ^^. Not much more to add. All of these are reasons we went with SSBT Conicals. Again, not needed at all, but it makes certain things easier. The only thing I'll disagree with - they are NOT easier to clean when compared to the stainless buckets or carboys. They take a lot...

I would do the vodka tincture as mentioned above. I think that's going to be your best bet.

To mirror the other thoughts, I'd leave it. The risk of oxidation is far greater than what you may or may not get by leaving them in. As DannyBoy270 said, there's been some research that shows that extraction is complete, or almost complete, after 24 hours. For our beers, I'll let it go 2...

Yeah unsure really.. it's possible something did it, I'm just not smart enough to know what caused it. At the point of adding the pecans, the maple syrup wasn't in there so the only ingredients at that point were malts and hops and yeast. In my naive thinking, I bought a plate filter and tried...

Not sure what you put the pecans into, but we tried it with a brown ale once and it didn't go so well. There's a lot of oils in there that, depending on how long you roasted for, wont' come out. This resulted in turning the brown ale into a milky looking mess that was really unattractive...

+1 to that ^

Just used Philly Sour for the first time as well. I will say, my experience was that it was NOT a slow starter. It started in under 12 hours for me. Was very slow for the first 3 days or so and then it took off and ramped up, which I expect was it switching from creating lactic acid to...