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Overall, good news. Adding the baking soda to fix the pH must have saved my mash. Just finished brewing and even with the mash issues, still managed to get a perfect original gravity.

Thank you for the reply! I had a feeling this may have contributed, definitely regretted adding it as soon as it went in. I'll take this into consideration next time as well.

Thank you for the input, definitely going to try out that approach next time. On a side note, I can't thank you enough for responding to my last post about volumes last year. Ever since, I've been able to brew with consistent volumes and haven't had any gravity issues since!

It's possible I messed up somewhere in the software but nothing jumped out at me. Thanks for the input though, I really appreciate it. I'll mess around with those additions. Let me know if you find any errors when you have a chance to run it through.

Thanks for the reply. So if I left out the acid and stayed with the predicted pH of 5.9, that would still be expected to drop the the 5.4-5.6 range? Instead of the Epsom would you add more gypsum? Again, this was my first time experimenting with stouts so I might be missing something obvious.

Thanks for the response! I just build all my profiles off RO as I find I'm more consistent. Without the lactic acid addition, Bru'n Water predicts my pH at 5.9 which seems super high, even with the roasted grains. This is why I added the acid, originally I was hoping to not have to.

Hey everyone, Currently brewing my first stout and things got off to a rough start. For reference, here is the recipe I am trying to follow: . I did not follow his water additions since he does not use RO water (I believe). Here is my recipe (2.8 gallon batch): -4.00 lbs Pale Ale (LHBS did...

I'll definitely brew a higher gravity beer to see if it's still an issue. But before I get there I need to work backwards and make sure I can actually get a brew to a proper OG without needing to add anything.

Awesome, thank you for you reply! I think as a beginner, this is what I needed to hear and it makes complete sense. Being new, I definitely have an open mind and I'm trying to learn as much as I can. Thank you to everyone giving a reply in this thread, hearing everyone's opinions and thoughts...

Hello all, So I took another reading today to see if anything had changed and it seems as though something did. The hydrometer read 1.006, therefore having a FG of 1.002. Again, the reading was taken at 68F, the beer is still crystal clear and there are no signs of infection in the beer or in...

Calibration temp is definitely 68F as you can see in the hydrometer directions. In 68F water it still reads 1.004, making all my FG readings 4 points less than what they appear.

That is true but bacteria is often visible, however I'm starting to think it might be a wild yeast contamination. Maybe it had something to do with when I was rehydrating the yeast. Process was boiling water, for sterilization, letting it cool to the proper temp, adding the yeast, letting it sit...

Here is a picture of both the hydrometer reading of a sample I just took and a picture of the fermenter (no infection apparent). The hydrometer actually reads 1.008 which goes to 1.004 after calibration correction which still seems low but not as bad as 1.000 that I thought it was. Hydrometer...

Hello all, I have now completed two all-grain batches, the first bottled, the second ready for bottling. But I have a potential issue. Both batches have finished at a stable FG of 1.000. My hydrometer is calibrated at 1.004 at 68F in water, and both my beers have finished at 1.004 (hence...

Perfect explanation. Thank you very much for your time, it is greatly appreciated!

I had everything set up originally as a 5 gallon recipe. But since I am just starting out, I only wanted enough finished beer to fill 24 bottles (355mL). So I used the scale option to scale the recipe down. I currently have it set to fill 24 bottles (and a tad extra) based on what I've seen with...

Excellent, thank you for your response! So to clarify and make sure I understand, I should be using less water (as I've now set in my Beersmith profile shown in my original post) and possibly a little more grain and that should get me back into the realm of my target OG? As for efficiency, how...

Process would be, stirring the wort in the kettle, filling the hydrometer tube with a sample, putting in the fridge to cool to 60F.

So say it was actually 1.025 and the sample was poorly mixed, would having that extra 1.3 gallons at the end of the boil likely be the main part of the problem? If so, would my updated equipment profile and boil off volumes (screenshot above) likely be the solution? (aside from a possibly bad...

That's what's puzzling me, I'm not sure what I'm missing either. Hydrometer readings have been taken at the proper temps. Hydrometer has no cracks and worked just fine when I was adding DME so it don't think it was a misread on my part.