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Looks fine to me. Go with what you've got. And don't ever overthink it.

0.990 is extremely dry. If you want low sugar, you nailed it.

Look for "Brewers Malt" instead of "2 Row". I consider myself fortunate that Briess Brewers Malt is made literally within 10 miles (16 km) south of me. It is a quality malt, bready and grainy. I have enjoyed touring the malting plant and seeing how it was made. I'm a little sad to see that...

K-97 is not a good yeast in any way. If you insist on making your Kolsch with an ale yeast, try S-04. Ignore feedback or instincts that suggest that S-04 is a bad yeast -- it's not, it's improved within the last 4 or 5 years, honest -- just try it! And if you are willing to try a lager yeast...

Then I don't know why thousands of brewers reported stupid-high IBUs on their beers for many many years. I guess my real life experience consuming beer in the USA for the past 30 years, and brewing for 25, is invalid. EDIT: You have a point I guess. The IBU rubbish is a coincidental result of...

There definitely was an IBU war going on throughout the USA for a couple decades, with theoretical IBUs being reported all over the place, and especially where they used the Rager formula which tends to inflate the IBU far beyond reality, they'd be reporting values of 200, 300, 400, 1000 IBUs...

This is my favorite yeast for ciders and meads. I’ve used it dozens of times. It’s only yeasty the first couple weeks. This will fade after a bit of patience. I find it to be very neutral. Have won a Best of Show with it out of 20-something mead entries.

They're so darn good on toast or crumpets, I won't waste mine for anything else.

I wouldn't doubt it. They *certainly* use a lot of unmalted wheat and oats which when not mashed properly contribute significantly to the starch load. I'm sure there are hundreds if not thousands of breweries in this category, whether they understand what they are doing or not.

Based on something I heard on a podcast somewhere (I listen to like 8 different ones), a hop stand for 20 minutes was apparently better in aroma and flavor than for 30 or 40 minutes. This was based on some experimentation at the standard 80-ish Celsius. That being said, I did hop stands at 30...

It means I can't tell you with absolute certainty what the yeast was or why this has happened. For high attenuation and broad usage, my guess would be that it is likely US-05, which has average attenuation 83%. But that is not necessarily the case. But if it was indeed US-05 or something like...

As a Yank, maybe I just don't know what "brewing sugar" is. We don't have that in the USA as far as I know. I figured it must be DME, but maybe it's not. DME would increase the FG. Simple sugar would not. I still would like to know what yeast strain was used, that could still be the culprit...

I'm sorry, but, 90% attenuation in a stout does seem very odd.

500g demerara sugar is an awful lot for a small batch. Was this for 10 liters or 19 or...? Either way, 500g is a lot of sugar, and is the reason why your FG is so low. And I also question what yeast you used because this can make a BIG difference as well.

You're not wrong. :)

Sulphur compounds are highly reactive in the same way that oxygen is highly reactive. They are in the same family on the periodic table of the elements. Yeast will also reabsorb / use some sulphur as it "cleans up" and enters its dormancy after fermentation is complete. These changes require...

I've heard that only lager yeasts can handle pressure. M44 is an ale yeast (top fermenter), so it really isn't built for pressurization.

Patience. That is all you need. Sulphur will disappear on its own.

Consider the fact that all healthy fermentations throw some degree of sulphur. Then consider the fact that you are pressing the yeast cells to perform under conditions that they don't love. Finally consider the fact that if you can smell it, the sulphur is thus no longer in the beer, but has...

Week #6? Likely oxidation. It happens to me and I've grown tired of it and begun doing something about it. Like me, you might want to look into limiting oxygen ingress. Besides fermenting only in glass, I've started to add tiny amounts of Campden (bisulphite) for any racking, or if leaving...