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Wasn't the issue with Starsan, labelling? Even FiveStar no longer list the 4 and 8 oz bottles on their own website, so perhaps they stopped the smaller packs altogether.

If OG has been overshot to the point where 3L dilution is required, then the degree of fermentability of 500g of roasted malt isn't going to have much bearing on the outcome. There clearly wasn't an issue with the mash. At least we've clarified that unfermentable grain is partly fermentable.

They add some. Why would they go to the considerable cost and effort of malting everything, except roasted barley, before roasting to get zero fermentable sugar?

The IOB standard mash method used to give ppg values is 65°c for 60 minutes. Not to dissimilar to used here. So should extract fermentable sugar from grains with a ppg value.

Exactly, if they were truely non-fermentable the ppg would be zero.

How can they be unfermentable when PPG is a measure of fermentable sugar?

I'm hoping you switch subject there.

It's the same stuff.

Oh, I don't know. I bought my current bottle a few years ago and I don't think I'll need another for a good 5 years or more. I think a few places sell Chemsan though.

That doesn't make starsan expensive.

Starsan isn't expensive, it works out around £3.30 a year for me, and I'm wasteful. You can make 150L of reusable sanitiser from a £15 bottle.

The easy solution to this, is double drop. Ferment for 16-24 hrs your primary fermenter, then transfer to the two corny kegs. No purging required as there's plenty of active fermentation to go, and trub will removed. Just fit each keg with a cheap blowtie spunding valve. Job done. Is was told...

If the recipe calculator estimated fermentability based on 66°C and you matched that exactly in practice, you should see the same fermentability.

If your process matched that of what the recipe calculator, I'm inclined to think not. My understanding is, that when yeast creates a daughter cell, it splits the vacuole between each sell. The vacuole is where necessary amino acids and phospates are stored. So, with a low pitch rate you end...

The dark portion of this recipe is only c12% of the grist, and most of that is fermentable, although the sugars from those grains are more complex than they would be from pale malt. In my experience most recipe calculators predict this difference very well. Without those dark grains the...

That's because the OP liqoured back to 1.045.

What @YeastFace said. How are you packaging? Keg or bottle? If this a recurring issue, I suggest downloading the Fermentis and Lallemand apps. They both have pitch rate calculators that take yeast strain, gravity, volume and pitch temperature into account.

11.5g of yeast in 27L of wort is 0.43 g/L. Fermentis recommend 0.5-0.8g/L For a dark wort that will contain complex sugars you really want to be aiming for the higher end.

Except it wasn't, only for children over 7 from families not getting income support. Harold Wilson's Labour government had already stopped free milk for secondary school pupils in 1968.

Being 'The thinking mans Lager', that was excellent parenting.