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  1. Sadfield

    Can you guess what went wrong?

    I think you'd need to look for a change from post fermentation, racking gravity. Is it the same as it was 2 weeks ago?
  2. Sadfield

    Can you guess what went wrong?

    Probably there to stop oxygen binding with something else, as early as possible, to reduce the potential for redox reactions down the line.
  3. Sadfield

    Can you guess what went wrong?

    It always amazes me how NEIPA got off the ground as a style, let alone they're market saturation, given it's self destructive nature. Considering how much money commercial and homebrewers alike, have thrown at trying to get them to work consistently. The power of Instagram, I guess.
  4. Sadfield

    How to tell when conversion is complete

    That's the second Iodine test, passed. The point when your confident your process is good. I only reach for it when I'm doing something way out of the ordinary.
  5. Sadfield

    Can you guess what went wrong?

    I guess, if you can't see any obvious areas where this brew differed from the others, then all options need considering. Do you know the current gravity? Is it different from the previous brews?
  6. Sadfield

    Can you guess what went wrong?

    #127. https://www.thehomebrewforum.co.uk/threads/the-chaos-that-is-a-buffers-brewery-brew-day.88546/post-1067568 Enough balloons to give Patrick McGoohan nightmares. Infection as @foxy suggests. Possible if your expanding plastic with pressure.
  7. Sadfield

    How to tell when conversion is complete

    I'd take a step backwards and do as @Rodcx500z suggests. Also, I'd not rely on measurements on vessels, I'd spend the time filling them a litre at a time, making your own marks where possible, or a dipstick (or ullage stick). Hopefully, there's someone on here who can share a reliable Brewmonk...
  8. Sadfield

    Can you guess what went wrong?

    The inverted commas around closed transfer suggest that it isn't fully closed?
  9. Sadfield

    How to tell when conversion is complete

    Sounds like an efficiency mismatch issue. Geterbrewed kits designed for a higher efficiency than they are currently achieving. From Geterbrew's instructions. "Due to the wide variety of brewing equipment, we have included generic instructions and should be used as basic guidelines. You may...
  10. Sadfield

    Glass or Plastic for Bottling

    Geared to collecting and drinking rather than brewing, Vintage Beer by Patrick Dawson is an informative read with regards to how beer changes over time.
  11. Sadfield

    Glass or Plastic for Bottling

    @David Woods Looking at your other threads it looks like you brewed this beer in early November, and it fermented quickly. Is that correct? Ordinarily, most beers are intended to be drunk young, so oxidation is regarded as a negative. However, there are a number of ways oxidation can change a...
  12. Sadfield

    Corned beef.

    In a sandwich, Granary bread with English mustard and gerkins. Cold or pan fried first.
  13. Sadfield

    Mash hopping ? is it worth it

    https://www.beervanablog.com/beervana/2021/3/2/age-of-hops-ibu-addition
  14. Sadfield

    Mash hopping ? is it worth it

    I think there was a thought that the fine dust from pellets could make its way to the kettle, increasing contact time, you'd then possibly get extra IBU's than predicted. Perhaps that. Beersmith, certainly predicts IBU's from mash hopping, and it translates well to the end product.
  15. Sadfield

    Mash hopping ? is it worth it

    You do extract hop acids that carry over to the kettle, where they are then isomerised. There's humulinones that certainly add bitterness to my preboil wort, in the same way dry hopping can increase bitterness.
  16. Sadfield

    Mash hopping ? is it worth it

    https://www.thehomebrewforum.co.uk/threads/mash-hopping-are-you-doing-it-thiols-chelating-metals-aroma-habit.101866/ As a one off, with nothing to compare the results against, it's probably not worth it. I've been doing it for almost a year now on every brew, I'm beginning to feel it makes a...
  17. Sadfield

    Pressurised Fermentation practical use

    I'd say the same regarding cylindrical FV's and airlocks. The best traditional cask Bitter comes from the breweries that open ferment. However, some breweries get close. And I feel it's possible with a careful use of pressure and not be extreme with it. Say, if the OP swapped 1 PSI of...
  18. Sadfield

    Pressurised Fermentation practical use

    Yes, you need a spunding valve to release excess pressure at a set point. Fermentation will create plenty of pressure. There's no point waiting 2 days to put the pressure on if you are fermenting at high temperatures. Most esters are formed between 12 and 48 hrs. It's the CO2 in solution that...
  19. Sadfield

    Lallemand London Ale yeast discontinued

    It stands to reason that these ferment fast, as they don't even bother with any sugar more than two glucose long. No slow tail off to fermentation, breaking down maltotriose like other yeasts do, giving that extra attenuation.
  20. Sadfield

    All in one Vs 3 pot?

    Results can be different without being worse.
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