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I do get what you're saying, and good for you. Having great local water is a blessing that I imagine most folks don't enjoy. The phoenix metro area tends to be among the worst as our water is very hard and changes sources constantly, making testing weekly and/or monthly a necessity if one is...

Interesting...

Anyone else had experience with US-05 attenuating crazy high like this? My last 3 batches with this yeast have gone absolutely nuts. The last was a pale ale mashed at 152F that attenuated to 1.007 (90% pale ale malt, 5% victory, 5% C60). I use an electric temp controlled RIMS mash--so my mash...

I know all about water. Aaaaalllll about it. Enough to have made good and bad and mediocre. I'm making this recommendation because, among other things, it is one of the surest ways to eliminate variables and build solid water that will serve almost any style very well. This I am saying after...

Been brewing for 3 years now. Ive learned this: use RO water. Seriously. Save your money on testing and such and just buy two 5 gallon jugs at $5 each and fill them with your local grocery's $0.25 per gallon filtered water. Or RO water from your home system. Testing is a waste of time...

So I have Perlick 630SS faucets and invariably i get at least 2 drops that drip after every pour. Is there a way to adjust these so they don't drip at all, or are my expectations too high?! :D

the calcs i see for yeast pitching are based on production date rather than expiration date. but assuming you pitched 5 fresh packs (< 6 months old and cold-stored), that would have been plenty.

as flars said, check gravity during primary. once it is the same on two readings over 2-3 days, its done. furthermore, bulk secondary is not necessary--the beer may be bottled after fermentation is done (see first stmt about gravity!).

See inline below: Your lessons are correct. :)

Hey all, just wrapped up a brewday yesterday of batch 2 of my gluten free blonde ale. Did it on a different system and tweaked the recipe a bit. See my original post here: https://www.homebrewtalk.com/showthread.php?t=582322 I submitted the "batch 1" finished beer to Dr. Homebrew on The...

a buddy's avocado mead and a vanilla pudding. Excellent.

Yeah ive had the same problem....my last gf batch finished at 1.004! My preboil gravity was 1.037 on 7.25 gallons and 14lb of grain (8 lb millet malt, 3 lb of flaked corn and 3 lb flaked oats)

I use the .5 or .75 for the 5 gallon system. Depending on your system size I might try reducing the orifice size to 1.5 or 1.25 and see if that solves your stuck mash problem.

Anyone know of this product WLN-4300? The documentation says it aids in liquefaction of starches in adjuncts (aka adjunct starches in corn, oats, and wheat) in the absence of enzyme rich barley malts. Says it uses a bacterial alpha amylase. 1) not clear on what exactly liquefaction is, but i...

what size orifice are you using for the mash?

have you seen danam404's video on the greatfermentation.com website? its a great primer on how to dial in efficiency. primarily water chemistry and mash ph. what do you use for ph measurements? I generally just have my lhbs crush my grains. I'd suggest double crushing if going through lhbs, but...

My conversion efficiencies are usually 76-82%.

If you are sold on immersion chiller,1/2" by 50 ft will work great. It's about contact area and delta (difference) between chilling water temp and wort temp. Surface area on 3/8" x 50' is .375" x 3.15 x something less than 50' lets say you have 3' total sticking out of your wort for connections...

Ha! That sounds like a promising culprit. Used bsg amylase blend...

Zymurgy gold medal recipe from 2010. Mash temp was high to start (160+) cause I forgot to turn the burner off during dough in. Stirred to bring it down within 10 mins to 154. Added some additional bsg enzyme in case I had inadvertently denatured enzymes.