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So update: We brewed again about two weeks ago. Made a couple changes to our strategy. 1) Calculated for the 2.3g boil-off rate, as well as grain absorption and mash tun loss. 2)Double crushed the grain for this run, which felt risky since it is a wheat beer and I didn't want to get a stuck...

It blew my mind honestly. But it's accurate (Not down the the milliliter, but within ounces) as I used a graduated container in and out of the boil pot. I have some theories on why it seems so much higher now than before, but 24 months between the two locations definitely makes that tough. I...

Update: I did a test boil yesterday to determine my boil-off rate. ~2.3-2.4 gallons of boil-off in an hour.... so yeah that's part of the problem. Tentatively brewing again next weekend. My plan is to increase the pre-boil volume and try to get a really solid crush on the grains. Going to...

BF estimates OG of the above grain bill at 1060 (for 5.5 gallons into fermenter) which is in line with the recipe posted. I got 1057 but again, at totally the wrong value. So I think I’m losing volume to grain absorption AND getting really low efficiency from my mash.

I'm running 75% efficiency for my calculations, but came in ahead of that in my old process. Went back to default for new mash tun (was at 85-90% on my old setup!) Repeat recipe was the Row 2 Hill 56 clone recipe on this site. Grain Bill: Belgian Pils - 7.25lb Maris Otter - 3.8lb C20 -...

I do not have a standard process in the sense of water volumes, etc. I almost always do different recipes, so grain weights and therefore mash volumes tend to vary batch to batch. The pre-boil volumes are always wild estimates, because my boil kettle has no sort of graduation. As I said, for...

Looking at some other calculators and my brewing books: I think the volume issue is primarily deriving from brewers friend not estimating grain absorption. The volume predicted to be absorbed by the grains by multiple calculators seem to align roughly with how short I keep coming up on volume!

Thanks guys I’m leaning towards a two-fold problem as well. For the record, one of the two brews I’ve done in Texas was a rebrew of a recipe I did in Ohio. Literally exact same recipe. 1) I am almost certain that he volume issue has to do with my boil rate and mash tun loss. The geometry of my...

Im a fairly experienced brewer (~20 batches), but have hit a major snag in my brewing and need some community knowledge to figure out my problem. The background: I moved to the Houston TX area a while back. All but two of my brews were done prior to moving down here. Previously was in south...

So I tested it and no it does not :/ it is reading 0.996 at 68 degrees. So can I simply add .004 to my readings to get a (pretty much) accurate reading in the future or should I just buy a new one? Either way the beer is nearly done carbing but I've already drank a few pints of it because it...

I brewed this up per the original recipe on 2/11/17 and pitched a big starter of wlp001. OG 1.053. Fermented for 7 days at 68. I then days I dry hopped (in primary) and raised it to 70 until today (6 days). The raise was simply me pulling it out of my germ chamber and leaving it at room temp. My...

Meld wasn't really the perfect word there I'm just wondering if there would be any flavor advantage of getting the mixture into the beer earlier. Obviously without the tincture that would be the case. I have had success with the high pressure and roll the keg method in the past and will...

Quick question for some with experience: I am making a rum vanilla porter with oak chips. I decided the best way to do it was to make a tincture with the rum, vanilla, and oak chips. Tincture has been soaking for about 3weeks and I'd say it's ready whenever (smells and tastes good) but when...

I've got a question about this one. I did 5 gallons on October 1st. Went a little heavy on the boil and I think my efficiency was higher than anticipated and ended up with ~4.5 gallons at an OG of 1.068. Fermented with 05 but it only got down to 1.020. Cold crashed it with gelatin and...

I don't see any issue leaving it in there either. You could possibly hold on to this first few really cloudy glasses for the bugs in them too. Just getting into brewing sours and thinking of doing a true lambic this fall, but if it turns out well I'm going to be hard pressed to throw out the...

Well this brew is in the fermenter now! Based on my last run on the 1G BIAB system I'm using, I went with 72% efficiency. Last run, I also ended up with about 1.2G after the 60min boil. So today I used the recipe below and decided to extend the boil to 90 mins. I kept the first hop addition...

Hence my question on the Beersmith calculations. I want to do the same hop bill for everything except the bittering additions, but when I plug the values into beersmith for my recipe the hopstand addition ends up throwing the IBU calculations all over the place. I don't plan to hold the wort...

Ok so I've been lazy and brewed something separate that I just wanted (Stone Ruination Clone :mug: ) but I'm brewing the first in this series tomorrow morning. Because of what I have on hand combined with a Beersmith podcast I watched with Mitch Steele from Stone I'm going 10% Vienna (which I...

Also, forgot to mention all will be fermented using WLP001

Ok, I like that idea. I'm doing these as 1G BIAB batches. It's super quick and easy to do that way. My first round is going to be 3 or 4 different hops, but I will probably do at least 1 more round of 3-4 hops. This group is going to be Cascade, Centennial, Nelson Sauvin, and Simcoe...