Recent content by Sarobinson426

You know I'm not sure. Just looked up a converter but everything is is brix and so is the second one behind it... let me seeee....

I'm not even sure what it tastes like yet, but I will keep you posted!

Solid advice. The pH was only ever really low like less than 5 ~4.3 after the mash. If I don't use (five star 5^2) stabilizer (thank you day_trppr) it's really low after mash, and I can only imagine that in that doughy mash that the pH is low which was what was effecting my beer; hence, I...

I was using a refractometer, and I'm super glad you called me out because I've been reading a ton on this. The best thing I could come up with is that I wasn't getting enough Oxygen into the wort before the pitch. TY.

Ca does help the yeast out since malt isn't Ca++ rich. I read that it does hinder your mash enzymes though so it's best to add after your mash... probably during boil to make a good solution.

I'm doing about 1.5 liter "test" batches. I found that doing 5 gallon batches for exbeerimental beers was just too slow too tedious and not very cost effective. Normally brew on a 10G Unibrau. Soooo.... I cut the yeast pitch in half and have done a self made start for most of the test batches...

Hello homebrewers. I'm hoping for some help and hopefully the answers here this will help everyone out. Attenuation. I have done around 7 batches of all grain brewing with only 2 row base malts, and I can't achieve above 63% attenuation. I have read Gregg Doss's "Exploring Attenuation" and have...