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Hop bursted?

Also, there is considerable debate on hot side aeration. All I can say is that my process introduces a lot of hot side aeration. I have never been sited for oxidation in competition.

How are you controlling the flow of your wort put of them mash tun? Why are you stirring like "mad"?

To George Okins. My friends dad. WWII vet. Tanker in The Battle of the Bulge. Medal of Honor recipient for Valor.

Maybe the good folks at Wisconsin can help you better understand that aluminum is reactive. http://scifun.chem.wisc.edu/chemweek/aluminum/aluminum.html

Your almost SMaSH recipe should showcase the hop just fine.

You should seek the advantages of a full boil when buying a new pot. Otherwise don't bother.

Warning!!!! Do not use aluminum pots as they are reactive!!!!

I forgot about this . F#€king awesome!!!!!!!

When extract brewers refuse to do a full boil.

Man, you learn something new everyday.

This would be one of the aforementioned rare occasions in which one should go to secondary and perhaps even tertiary.

Secondary shmecondary.

Just had this happen to me. 5 gallons in the bottom of my keezer. The bummer was I brewed specifically for the Sam Adams longshot competition that I have now missed for the third year in a row. I haven't figured out what the problem was yet.

.... Or get an external thermostat. I think Johnson controls bakes one. Your LHBS may have them in stock.

The abundance of bad advice. " I've been brewing for two years and have made pretty much every style" "so, I'm going to start a brewery...." Homebrewers that think they can just go pro. There's a huge difference between 5 gallons and 7 barrels . Stop insulting professionals by minimalising...

There is a lot of bad advice on this site..... this may be the worst.

Very cool!!

How much volume in the cold brew? When do you add the cold brew? Pre ferm?

Seriously??? Get a grip.