But the OP told us what yeast he pitched and his fermentation temps. The phenolics, as described, are typical for this yeast per the manufacturer. It sure appears like a successfully brewed beer. It seems as though he experienced a clove tasting belgian yeast fermented beer for the first time...

https://admin.lallemandbrewing.com/wp-content/uploads/2023/05/TDS_LPS_BREWINGYEAST_ABBAYE_ENG_A4-2.pdf yes, this yeast is POF+, and clove is a normal phenolic flavor/aroma For this. Y

I make it a practice to calibrate it each time before adding to the fermenter. Both specific, gravity, and temperature. The chart feature gives a nice visualization of how the ferment is going.

Why not a “hughes brews capped eagle” .. eagle wearing a flat cap.

@Ozarks Mountain Brew. Awesome set up. For the original container - Is this it? These come in sizes up to 108 oz. and very inexpensive. Just like the one featured in AHA "Pimp my system" article , great! https://www.homebrewersassociation.org/pimp-my-system/build-hopback/

I think I sent something to your reply. Send me an email and I'll attach a short word doc there.

Beg to differ. I had a batch of Robust Porter that I left in a controlled temp fermenter for too long. Soy Sauce ....! I was using Imperial's A10 Darkness. My thinking was, I am busy, it is cold , no worries. I was wrong.

I know this is an old thread, but I heard the same podcast, basically using the same wort to mash the added grain. IIRC Blichman had duplicated this to be sure it worked as claimed. Good podcast.

I think a regular "What I learned about Homebrewing ..." similar to the stories pilots write about flying. Errors and lessons kind of thing. Sanitation stories .... I have a lesson there.