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Zackattack sorry didn't read your post fully. So building recipes off the post boil volume is what I should be doing. Thanks.

Thanks for the help that seems simple, makes sure I have my equipment setup properly.

I keep getting stuck here. I stopped using beersmith when creating recipes. I just found that volumes are not being calculated properly or things came out a bit weird. I know create recipes with tried and true hand calculations but I keep getting hung up on what water volume I should use to hit...

I use a ten gallon round cooler with SS braid. Had my first stuck sparge this past weekend. Instead of blowing into the tube, I grabbed my bottling bucket added 168 degree sparge water hooked a tube up to both and held the bottling bucket above my head. A little more work but worked just the...

Alright I think that sound simple enough. Adjusting the recipe from a 5 gallon to 5.5 gallon should do the trick. Thanks everyone.

TyTanium, This may be a stupid question but to adjust would I adjust my grain bill to account for the loss? Just wondering how people adjust accordingly.

That is the whole thing I am confused on why I lose so much. I simply pitch the yeast and let it sit for 10 ten days. Once I transfer to my carboy I notice I have a significant loss of beer. My yeast cake is typically large and I am wondering if that is where I lose it. So if I do lose in the...

I have been brewing a decently high gravity IPA for the past few months. I have brewed this beer in both a extract and all-grain as a process. Typically I brew a 5 gallon batch. I like the use of a Safale - US 5 dry yeast packet for this beer ( I use two packets) I found a get a better final...