Recent content by JerryGallant

Thanks everyone who replied. I think my post was a bit premature. I've been toying with BeerSmith and watching some tutorials and manually adding my equipment specs is key. Hopefully we'll achieve better efficiency next go round.

I get it, but our milling size hasn't changed, and we only took post-boil SG readings prior to this one and always ended up with gravity of 1.048-1.055, WITHOUT adding any DME, so I'm at a loss why we didn't get sugars to the tune of =>.018!

I've been brewing for awhile. My normal process is 9 lbs of grain/35L of water, design a recipe. Mash with 13.5L, 60 minutes. Sparge with what's left, 15 mins. BeerSmith measures things far more carefully (and that's a plus!) so we thought that it was great. Recipe (Cascade APA): 1lb 2.1 oz...

We always keg from primary....

Ok, that SG reading is the reading of the wort after the mash and sparge, right? Total pre-boil volume? Maybe a dumb question....

I would appreciate ay advice! Thank you.

I attached a water report to this thread. Is that what you're looking for?

Thanks for the Googling. I'm going to take a reading of the wort post sparge and make sure it's in line with the recommendation. Dumb question: do I measure only the sparge water or the total (mash + sparge) wort for my SG reading? Thanks everyone for all the recommendations!

It's 2-row we use, not 6-row. And a no sparge method isn't an option, unless we build a much larger mash tun. I did read this "if the grain bed is oversparged and the gravity drops below 1.008 it is likely that harsh tannins and polyphenols will be extracted from the grain husks." .We never take...

Measured mash pH? I have no idea. Fermentation is at around 65f or so?

But if we're mashing too high, that could draw a Woody quality from the grain, right? Or maybe we're sparging too high? We do pitch at 68f or below so I'm not sure where it's coming from. We have brewed with Marris Otter as well, and no 2 row and that quality was found in that beer too. Maybe...

We've used everything from Amarillo to Willamette so I don't think it's the hops. We filter it through a carbon filter and have used tap water from different towns (my house vs his house) and that flavour is still there. I'll try mashing closer to 150f from now on and see if that makes a...

Hi, my brother and I have been all-grain brewing for a couple years. We produce good, drinkable beers however we often find there is a "woody" note to the final product. All our recipes are generally 9 lbs of grain (7 lbs Canadian 2-row) and we mostly use Safale-05 yeast. Mash temperature we aim...

So in future we can go from pot to pail, then from pail to bottle?