I vote hops or the yeast was something other than 1056.
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Everything I've read and heard says that's the case, my gut says on a micro level that reaction is occurring and improving the flavor of my beer.
But when you are boiling only a gallon, the water will evaporate and then the caramelization begins at about 320F (not at 212F). Heck I can't even get my regular wort to boil at 212 (at a mile high it boils around 203F ).
do you think the pressure of vacuum sealing will be enough to prevent hatching?
My money's on 212°F.
Maybe one of you two can put something up on this here interweb thingy that can help new people not be intimidated by the whole "you must keep an inch of water on top of the grain bed wile not allowing the drain to channel" Sure that sentence makes sense to people that have brew a few all-grain batches, but when you have never done a mash it seems complicated and confusing
Where are you getting your grain?! I've never seen any bugs or larvae in mine. Is it really that common?
Your residual alkalinity is just ~60 ppm which is still ok for light beers. Do you have a mash pH reading for an all pilsner malt mash?
Sorry but you're using the nomograph incorrectly. Once you determine your RA you draw a line vertically from that point through the color band. Your RA corresponds to a beer color of about 6-10 SRM.