Recent content by mother_night

except for the milling, i did all of these. next time i buy my grains ill have them mill it finer and see what happens.

it's frustrating to hear that i can basically expect to not hit either my og or volume numbers with half batches. are you at least hitting your proper gravity's?

this is my temperature adjusted pre-boil og.

So I did a second batch (not the same beer, since I already had these ingredients on hand) but I adjusted my numbers in BrewSmith per everyone's suggestions, preheated my mash tun and paid more attention to my temperatures. Current Trub Loss: .15 gallons Current Lauter Tun Deadspace: .05...

Nevermind. Here is a quick intro into using iodophor to check conversion. This is a great trick! http://www.howtobrew.com/section3/chapter14-5.html I'll also look more into my local water profile and ask more questions about the brewing salts to figure out exactly what this this is and if...

There is a little bit of flour at the bottom, but really not much. I've asked them to reset their mill setting before and they didn't seem to have a problem with it. Is there a standard width setting I can ask them to use? I don't use BIAB settings. Just regular mash. I think I literally...

Here is my water settings (which I now realize are completely messed up) and pictures of my crush from my LHBS. Any suggestions are appreciated.

I didn't take a pre-boil gravity measurement, I will next time I brew in the next day or two. I just took a look at my equipment profile and realized that all my settings for losses are WAY more than what I think I am actually experiencing. My "Lauter Tun Deadspace" is set to .25...

The salts are merely a suggestion from my LHBS, they give out free little packets of salts and irish moss each time you buy the ingredients for a batch. Since I do half batches I just use half the packet. Honestly, I'm not sure what it's for and have never really thought about it. We have...

Thanks for everyones advice. I'll focus on pre-heating my mash tun properly and my mashing temperatures on the next batch and see if I see any changes.

It might be temperature, this is the first time I have paid attention to temperature post dough-in and I have noticed that along with my low efficiency I have had consistently thinner beers than I intended. It might be the grind. I remember once asking my LHBS to reset their mill to some...

So I've brewed about 6 all grain batches so far and my efficiency is consistently really, really low. I know everyone says don't be too concerned about that as long as it's consistent but A) It's not particularly consistent and usually bounces around somewhere between 48%-58% B) If I'm using so...

Unbelievably, it is still there. I totally forgot about it until this reply. Its been about 9 months now (should have done a lambic or something, damnit). I'll bottle it in the next week or two and give a follow up in 3-4 weeks. Nice avatar, btw.

did you ever end up with any pictures of this beer? i'm interested in a description of its flavor, mouthfeel, etc.

good advice. thanks.