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I'm using a calibrated pen meter. It measures my buffers/testing solution spot on, but in the mash tun it just seems way off. I've brewed this before with the same treatment, but it never measured nearly that high, never over 5.4 actually, and now I'm getting 6+? Something seems fishy...

I'm looking for an accurate Ph meter that can accurately read in temps over 50c (122f). My current meter is reading at 5.9 in my mash tun, which is at 150f. I seriously doubt that this is correct, as I am brewing with a decent amount of dark grains in this batch, I have added nearly 10g of...

Idk...I kinda like the balls to the wall approach. I have capacity, not going to temp control it, gonna do something not very high abv and let it go. I'll call it practice hitting my mash numbers.

Bugs = bacteria or wild yeast

A

Wasn't sure where to post this, Yeast/Fermentation, Recipes, etc. So posting it here, hoping someone can weigh in. So, I had a starter get some bugs in it when I put it in the fridge to crash. I guess I forgot to tighten the lid, and when the starter cooled it pulled in some bugs. It's a...

Kegged 10 Gallons of an Imperial SMASH Blonde, brewed with 100% American 2 Row and Sterling Hops. Came in at a solid 7.3%. Brewing 20 gallons of a Wit today, boiling batch #1 now. Gonna fill up a Sanke keg for a boat party, and save the last 5 gallons for personal consumption ;)

Here is a banner I worked up for tailgates. I've been brewing full 1/2 bbl kegs for tailgate and they float so much faster than any commercial macro or micro in the past. The second was thrown together for a keg I brought to a boat party, that one floated before we even pushed off the dock...

I'm starting to think that may be my issue, the inside of my MLT has started to bubble up in a few places, and the false bottom doesnt sit 100% flush on the bottom. Could a screen, or piece of cheese cloth help with this? I've heard of some people using SS scrubbies as crude filters, maybe I...

with a 3" piece of high heat vinyl tubing, I've checked and double checked to make sure the worm clamps are tight, but that wouldn't explain why it would flow once I dumped out the mash, raised up the back of the false bottom a little, then put the mash back in...

Yeah, I'm positive it's not a priming issue, as I would unhook the pump, open the valve on the mash tun all the way and barely get a trickle, or sometimes not even a drop...

Yes, I did. I had 5 successful brews w/o issue with my HERMS set up, then the problem started. Last brew I didn't recirculate until my 20 min Vorlauf after mashout water was added (it didnt flow when I did the Vorlauf... I had to remedy the issue before I could recirc.

I get everything milled at AHS, never had an issue before.

Cool, what was your fermentation temp?

thanks for the suggestions. I added an extra 90 degree elbow to act as a pickup tube, and it lifts the false bottom up by maybe a 1/2", I'll loosen those nuts and see how it all works when I brew on Saturday.

Not sure if that's it, because I took a 3/4 full keg to a party, when we first started pouring, it was extremely cloudy and muddy, it wasn't even that bright hefe yellow, it was more like a light tan... mud. Poured out the first two pints, after that it was still extremely cloudy but the lemon...

I figured I'd update on my hefe. After about a week in the keg, the extreme lemon presence was greatly decreased. Though still present (I like a little to be there) the banana and clove come through much more than before. I'm guessing I was sensing acetaldehyde from the beer only being a week...

I'm working on a similar recipe, but w/ crystal 40 instead of 60, and different hops, but overall, a very similar malt bill and same yeast. Did you lager the steam beer post fermentation, or just a normal 3-5 day cold crash?

I mad a take on the Cream of 3 Crops w/ 1# Flaked Rice and 2# Flaked Corn and didn't notice corny or ricy flavors. The lager was in primary for 2 weeks, no need for a D rest, as there was no diacetyl to speak of, but I did let it get up to about 62 just to dry it out, so I guess the D-rest...

So I made an American style lager w/ the simple grain bill of 7# pilsner and 3# flaked rice. Now, I wasn't expecting this, but I'm not surprised, nor am I terribly upset about this (as I won't be drinking a majority of it), but it has a slight taste of Rice Krispies, I noticed it as I was...