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I agree with Build about fermentation temps. It's not likely it was on the trub long enough for that to be a contributing factor. An infection is possible but it is your fist batch and you mention paying attention to sanitation. Would recommend leaving the beer consumption for after pitching the...

Wow, what's your mash efficiency been? Mine's been right at 60%. May try optimash at that higher temp (170+) next time. UDPATE: The beer attenuated out to 1.004 in 5 days. Ramped the temp to 70 from 64 yesterday (day 6) to let it clean up a bit before kegging this weekend. Quite a bit dryer...

Just used my brewometer for my second full batch, an American blonde ale. Here's the spreadsheet pics:

Millet crush Combined grist After the kettle whirlpool and runoff Current fermentation stats Fermentation profile (actual)

Brewed it up Friday. Hit my pre-boil gravity but the lauter took forever. Added 1/4 lb of rice hulls, probably need a whole pound. Double crushed the millet though my mill at 0.010". Seemed to give a good crush. I hit 60% efficiency but I'm pretty sure a better lauter rate for the RIMS mash...

Yeah, I'd simplify and move the 10 and 5 min additions to flameout. why .5 mosaic and 2.5oz citra (leftovers from a prior brew perhaps?) I'd just do the full oz of mosaic (flameout) and maybe full 2 oz citra (dry hop).

No i havnt used that much adjunct. I figure since im adding amylase anyway it should convert readily. I like the idea of integrating grain adjunct rather than sugar to help with body and a higher FG than using sucrose type sugars, and im confident with their characteristics having used them in...

Pitch 2 packs or at least 22g and see how it does...

Id recommend finding a malt bill you like. I like all day ipa, i think the malt bill is something in the neighborhood of 50-60% pale malt, 20% flaked oats, 10-15% c20, 10% carapils, and maybe some victory thrown in there for good measure. Shoot for 1.045-1.048 OG or thereabouts. Maybe 35-40 IBU.

hey crew! I've decided to brew my third GF all grain batch in June, this time an American Blonde Ale. Here's the proposed recipe: 6 gallons post boil OG 1.046 FG 1.010 IBU 17 SRM 4.2 Assuming 60% mash efficiency, 90 minute boil 7 lb Grouse Pale Millet Malt 3 lb Flaked Corn...

Sounds about right.

It was really a progression...here's the improvements I've made since I started brewing in late 2013, in order of adoption: All grain with full wort boils Fermentation temp control Liquid yeast and starters Oxygenation with O2 wand Yeast nutrient in starters and boil Kegging (just made...

Nope. zero experience doing it this way. But I like it. I like it...

Its always gonna be 6% regardless of the batch size :)

Cool, thanks for the info.

Interestingly I've found even with clarity ferm stouts and porters still give me issues. Wonder if its the crystal malts perhaps? anywho.

Yeah, I do the same for volumes!

Here's a photo after it cleared out.

GF Batch 1 Update: Sent it to my local homebrewclub's springfest (AZ Society of Homebrewers is the largest homebrew club in the state, about 270 entries this year in the spring comp) as well as to the NHC comp (denver). Springfest it scored a 32. One of the judges is our state's only...

Hey there, sorry it took so long for me to respond, for some reason my thread updates weren't posting to my email. weird. Two things happening here: Gelatinization and Saccharafication. Gelatinization is when the starches become soluble and thus accessible to the enzymes responsible for...