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Brewed a "Nordic" pale ale with Voss kveik.

I usually allow for my measurements to be off by up to 2 pts due to user error (user=me). Im not usually off by more than 1. Brewed an ipa yesterday, for instance, my preboil volume was 7.75 gallons (target was 7.5), and gravity was 1.048 (target 1.049). The math on that is 7.75 * 48 = 372...

Guess its possible. Do you have a local hombrew shop (lhbs) and will they crush the grains for you? I would tend to do that. Check out brulosophy.com theres a guy there that uses a bag in his mash tun.

1) I don't worry about hitting target temp. I dough in ~ 140F on all my batches and heat to temp. Then start my mash timer when I hit my mash temp. Then mashout at 170 for 10-15 minutes. 2) Have you calibrated your brewmometers (kettle and mash tun)? I have the 5 gallon system and usually set...

Well got the IPA bug last weekend so it'll be a full on American IPA this weekend!

Awesome! Are you willing to share your recipes?

Haha yeah. Millet looks like BBs. Thanks!

Use this calculator. Youll make a good mead. http://www.meadmakr.com/batch-buildr/

Session IPA thursday: 2 row, oats, vienna, c40, victory malts Mosaic, equinox, summit, azacca in the whirlpool, ahtanum dry hop. and a german Pils tomorrow: Weyermann barke pils w saaz and perle.

Which is it? 1.100 or 1.010? 1.100 is a huge OG for a beer let along 7 days into fermentation....1.010 sounds like a good FG...

I like to leave at least half. Some is necessary for yeast health. Back in the day i used a sanitized wire mesh colander and poured my kettle contents through it. Then i started using a racking cane to transfer, which i didnt put all the way to the bottom if the kettle, so it left quite a bit of...

+1

Well this came out pretty well. US05 took it down to 1.006 from 1.041, 4.6% abv and 21 ibu. Better body for sure. The added malts and buckwheat really helped the "maltiness" to come through. I am pleased.... :)

Should turn out pretty well. I'd say give it one additional week and you're good.

What is your yeast / pitching process? If you pitch enough, healthy, active yeast, they should be done 10 days max for any fermentation. I've done 1.090 OG mead in 7 days to 0.998 FG. I'd say 14 days without checking would be enough...if you are not monitoring your fermentation it's hard to...

I keep any beer in primary till it is fermented out + 2 to 3 days to give the yeast time to clean up. This is true for everything from english mild to russian imperial stout.

Pale ale 3.0 with jarrylo and centennial hops

see porterpounder's advice and then follow it. ;)

Mcknuckle and screw are giving reasonable advice. My $.02 would be to add just to mash water, with the caveat that one avoids over sparging. The issue as madking points out is that, in addition to salts adding calcium needed to facilitate good yeast health and flocculation, they help bring...

Most Dissolved solid measurements I've taken from local dispensers are 10-20 ppm... most advertise on the machines that they are RO. I've seen even RO systems with mid-life filters at 30-50 ppm.