kanzimonson
Well-Known Member
I've noticed that when troubleshooting, people sometimes don't get the help they need. Oftentimes it's because they can't provide enough information about their beer because they didn't take enough data points throughout the brew process. So I thought I'd try to put together a comprehensive, somewhat-chronological list of data points we should be recording on brewday (you know, for us nerds who keep meticulous logs). Some of the data points won't be relevant to everyone, but I'm trying to include all the possible steps. I'll add to the list as people make suggestions.
Mis En Place
1) Intended batch size, OG, IBUs
2) Fermentables (grains, extracts, adjuncts) - weight
3) Hops - weight, AA%, time of additions
4) Yeast - strain, starter size
5) Water - total volume estimates, mineral adjustments
All Grain
1) Ambient/grain temp
2) Strike water temp/volume
3) Actual mash temp achieved
4) Time of rest
5) Mash pH
6) Other infusions - water temp/volume,mash temp achieved, and rest time
7) Periodic temperature checks
8) Volume of sparge water used
9) SG of first runnings into brewpot (correct all SG readings for temp)
10) Multiple sparges - volume, SG of runnings
11) pH of runnings
12) Preboil volume, SG
Extract
1) Steeping water - volume/temp
2) Temperature of steep
3) Time of steep
4) Volume of sparge water added
5) Preboil volume, SG
The Boil
1) Extract additions - weight, resulting SG
2) IBU recalculations
3) Total boil time
4) Hop additions - weight, AA%, timing
5) Other additions (clarifying agents, flavors/spices) - quantity, timing
Fermentation/Packaging
1) Pitching temperature
2) Pre-fermentation - volume, OG
3) Fermentation temp
4) Fermentation vessel type
5) Length of primary fermentation
6) Extra fermentations - temp and time, SG, volume racked
7) SG of any periodic checks
8) SG, volume at packaging time
9) Amount of bottles/kegs packaged
And don't forget to write down tasting notes, particularly of the first and last of a batch!
Mis En Place
1) Intended batch size, OG, IBUs
2) Fermentables (grains, extracts, adjuncts) - weight
3) Hops - weight, AA%, time of additions
4) Yeast - strain, starter size
5) Water - total volume estimates, mineral adjustments
All Grain
1) Ambient/grain temp
2) Strike water temp/volume
3) Actual mash temp achieved
4) Time of rest
5) Mash pH
6) Other infusions - water temp/volume,mash temp achieved, and rest time
7) Periodic temperature checks
8) Volume of sparge water used
9) SG of first runnings into brewpot (correct all SG readings for temp)
10) Multiple sparges - volume, SG of runnings
11) pH of runnings
12) Preboil volume, SG
Extract
1) Steeping water - volume/temp
2) Temperature of steep
3) Time of steep
4) Volume of sparge water added
5) Preboil volume, SG
The Boil
1) Extract additions - weight, resulting SG
2) IBU recalculations
3) Total boil time
4) Hop additions - weight, AA%, timing
5) Other additions (clarifying agents, flavors/spices) - quantity, timing
Fermentation/Packaging
1) Pitching temperature
2) Pre-fermentation - volume, OG
3) Fermentation temp
4) Fermentation vessel type
5) Length of primary fermentation
6) Extra fermentations - temp and time, SG, volume racked
7) SG of any periodic checks
8) SG, volume at packaging time
9) Amount of bottles/kegs packaged
And don't forget to write down tasting notes, particularly of the first and last of a batch!
