refect

I usually have about a half gallon to a gallon left over. To help minimize loss, I like to take a fine mesh nylon bag and dump the...

I'll agree with you on this, even though I am one who tracks everything in my process. However, if things don't fall in place, I don't...

Lid was always on and latched shut.

Mine worked in a stainless vessel just fine before I stopped using it because it got all wonky with the readings and calibration. I...

It is not uncommon to adjust pH after dry hopping. I mainly like to get it dialed in early on so I don't have to worry about it later...

^^^ This 100% Tell us a little more about your process and equipment and we can help you figure it out. Also remember to take notes on...

Generally low 5's is where I've seen good break formation. I believe a target of 5.2 is where you will see optimal break formation and...

100%. I like to target about 35 - 40 ppm of Na for my hazys. It definitely adds to mouthfeel and even adds to the perception of...

I use Brun water to determine my mash pH and water profile. There isn't much out there to determine pre boil pH so sometimes I adjust...

Not to go too much off-topic, but I've been going crazy with pH lately. It certainly should be tracked throughout the entire process (If...

I'm in Florida so no basement here. I too brew in my kitchen, but then bring the wort upstairs to my spare room where my glycol chiller...

I personally do not like diluting my wort unless it is with a minimal amount. I know it is an acceptable practice and will still produce...

Mine always falls out too. It usually happens half way through the mash. It's really not needed as others have mentioned. I always build...

It could possibly be oil's still on it from the factory. You may have to try something like TSP to clean it, then pbw after.

My tap water is pretty hard, so I always cut it with distilled water and then build it to where I want. Generally, chlorine will boil...