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Thanks to everyone for the input. Ive got 2 batches bubbling right now, so it will be a few weeks before I brew again, but in the meantime I will me getting a better thermometer for sure. As for my brew water, I had a water test done on my home water ,and its pretty hard. SO Ive been using...

OK, re-reading comments, a question pops up. With BAtch sparging, overf how long a period of time should I be taking to drain off my wort? I open it slowly to set the grain bed, and run it off over 5-10 minutes, Am I going too fast? The wort I recirculate, I pour back in slowly while its still...

Im using a floating thermometer. No, its not calibrated.

Heres my grain bill and mash/sparge info. 8.0# 2 Row Brewers Malt 1.5# 10 L Munich Malt 1.5# Caramel Malt 40 L 1# Caramel Malt 80 L Strike water 4.25 gal @168 degrees Mash Temp 155 (confirmed, had to add .25 gal to bump temp to 155) MAsh for 60 min, stirred regularly through mashing...

I just brewed my 3rd and 4th all grain batches, and I a bit confused as far as my efficiency. I'm regularly coming up short on the expected OG. Sometimes a little, sometimes a lot. My setup is pretty basic, box type cooler mash tun, with a copper pipe draining manifold. I batch sparge, split...

Thanks for the suggestions, I'll be brewing tomorrow.

Im pretty new, about 8 batches so far, and just started brewing all grain. I have a old refridgerator I set up with a temp controller for fermenting in. I have been reading on temps, and realizing the temp inside the bucket will be higher. I'm brewing a Dirty Blonde Ale tomorrow, using...