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That's... Interesting :o

Does this look like the one? http://www.thermomart.com/download/PID-CD-101.pdf If it has reset you may need to change the alarm values, P/I/D values and heat reset proportional time.

Do you have a manual for it or know the model? It's possible that it was reset.

Floc seems to be ok - #1 vs Control:

Yes, you are probably right. Next set of numbers: So we've hit terminal gravity, which is nice. I think I'll give it a couple more days at 20°C, but this #2 is being a right royal PITA and starting to hold things up. I think I'll start to gently swish, perhaps daily, to get the gravity...

A pretty common one is grabbing the most dense part of your preboil before its mixed, which gives a false high. Mixing will solve this. Sounds like you are taking or correcting your readings around 20°C which is good.

Basically wherever recipes ask for Munich I or light Munich, I use Munich II. The only exception is if the beer needs to be really light. It's sweet, bready melanoidin and delicious. Perfect for a dunkel, 70-100% is a good amount.

Added comments to quote I'm fine with the high oxidation potential of H2O2 in wort, which is why I'm continuously leaning towards lower concentration and dilution in a yeast-heavy environment rather than into wort. From what I've read as well this should be with the yeast in a stationary...

Firstly, I used 12% from Anpros diluted up to 10x weight which should be 1.2%. In 150mL starter this ended up as 320ppm or ~9-10mM. In 2.5L of wort this was 19ppm or 0.5mM. Based on concentrations I would expect viability of #2 to be significantly higher than #1. I can understand the cause...

Looking at the results, yes my method of a quick spin on the stir plate is the best performer. And I agree that the #1 sample had yeast of either less quantity or less vitality. I guess the million dollar question is: -was cell count reduced by adding 320ppm worth of H2O2; or -was not enough...

It can get chilly. So make sure you rug up well: a nice lavender turtleneck and a scarf for example.

Numbers from yesterday: #1 is basically 24hrs behind the Control. I think one of the interesting comparisons is #2 vs #1, where #1 shows a distinctly better attenuation profile - why is this? The difference was likely down to the absence or presence of yeast catalase which has been shown to...

Well aren't you lucky. How to you get to pH 6? Usually that would be due to residual acids from dechlorination, but you probably don't need to dechlorinate either.

Doesn't seem to be much of a difference - except for #2 (H2O2 into wort 40min before yeast) where the yeast has already conked out! (C 1 2 3) I might give #2 and #3 a little swirl. This was frozen yeast pitched into wort that evidently contained very little oxygen, so represents a good...

I think roast barley is a far better choice than chocolate as the small amount used (1.5% or less) contributes burnt sugar notes if anything, rather than dry coffee that the chocolate will probably give. The recipe as it is probably has a bit too much of a 'gap' between the base and the very...

Incidentally I've used Lyles golden syrup a bit in bitters/ESB's and also Belgians, though not in the last few years - just forgot, to be honest. It goes fairly well. Cara-aroma is a great malt and probably shares some of the burnt fruits that treacle has. Might as well try it, though do 100%...

Next lot of results. I had bumped up the temperature from 16 to 18°C around 24hrs ago, so there has been a little bit more of a 'kick' across the samples. Control is now at 1011.2 vs #1 at 1013.6, so a couple of points clear. #2 and #3 have both done their hamstring so are out of this race...

Well, #2 has died in the *** and #3 isn't looking too much better. Keeping in mind the starting DO of the beer was <2ppm as I had vigorously boiled and then went straight into cubes, then transferred under CO2 - no shaking or pouring from a great height - so there was minimal DO to start with...

...sounds like everyone at the swap is still fair game!

Next lot of gravities/attenuation: So the control is comfortably ahead! Gravity/attenuation isn't everything, but it's still going to take a very clean and flavoursome beer from either 1, 2 or 3 to convince me that these offer a better alternative to the stirplate used in the Control. EDIT...