I use a 50 qt rectangular cooler for my 10 gal system, which was a big improvement over my 10-gal round cooler. I can do 7% beers no problem. Above that, I generally do parti gyle or use sugar for drier big beers.
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It's going to be highly enzymatic with no drying our kilning. Which is why I imagine distillers would use it. Particularly if you are trying to convert 51% corn mashSo maybe it would improve sugar extraction in a mash?
Did you use gypsum/calcium sulfate? Gypsum can add a sour note.
Really - I did not know that about gypsum. Is there a threshold level in terms of ppm where that is exhibited? I am now building from RO each brew, so it would be good to know on hoppy beers where the line could be crossed.
Re: the sound...if they would have flown a small line array to focus the sound it would have gone a long way. The small JBL speakers they had distributed around the room just made things worse.
Wouldn't it have something to do with the malting process? Back 200 years ago, they would have used peat to fire the furnaces and kiln the grain. All of the malt would have been slightly, but unintentionally, peat smoky, right?
I'm not sure that's something that could be proven. At least, I've never seen any solid evidence of it.