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Where do you put the probe?

What's your settings and what's your set up?

Think of efficiency as just tracking total sugar and not gravity. Every time you lose sugar (left behind in grains, left behind in trub), your brew house efficiency goes down. As you lose volume (boiling, left behind in trub, "shrinkage") your gravity will change accordingly, but has nothing to...

Shrinkage is not the same as boil off

Can you list out the measured volumes and measured gravities vs the beersmith predictions. It's hard to follow in the text Edit: shrinkage volume is based on the properties of water, not your pot, and is the same for everyone

Not sure about the water type to use. Certainly could be oxidation and there's no reason to not minimize it as much as possible. I still wouldn't rule out mash pH unless you try two beers side by side and they taste different. Do you dunk or "fly" sparge?

I think the experiment is worth it. I recommend a simple pale ale with a light grain bill or even a smash recipe. Add enough late hops so you know if you are missing it. Keep og and ibus down and it will be a cheap beer that you can turn around quickly. Before brew day use bru'n water to...

Were they in the fridge for the same amount of time? That factor can change the carbonation in the beer and has changed my perception of the taste. I'm hunting down a seemingly similar problem for making a pale ale with my water. I cracked open a bottle and thought it smelled and tasted great...

True. I interpreted it as bottles changing over time, first ones good and next ones not so good, but op might have meant bottle to bottle variation even at the same time

I believe campden does remove chlorine as well as chloramine. I wouldn't be so quick to rule out mash pH, especially with the red flag of "I get this flavor in my lighter beers". Although, it could be anything, mash pH can cause a number of minor issues which are tough to nail down, especially...

Do you calculate or check mash pH?

All grain or extract? What's your water source and if all grain do you treat it with anything.

I was about 5-10% debitterred black malt and it gave a soft, mild roasted quality and deep black color without any harshness. That's basically where you are at now and good starting point IMO. After that batch I decided I didn't need less and maybe would add a touch of chocolate malt if I wanted...

Sometimes its hard to take a step back and thing of the best tool for the job. I realized I actually undershot my efficiency in BeerSmith because I forgot it uses total efficiency and not mash efficiency. I removed my "losses from trub and chiller" (since I pour my entire contents of the...

I do BIAB and typically pour about 1/4 of the grains in at a time and stir in between. This time the grains rolled up into nice little hockey pucks

That makes sense. I got decent efficiency before and didn't have any control anyway so I never took notice of the crush. Although this didn't seem that fine, and I know people go even finer, it probably is more crushed than the pre crushed bags of 2row from the LHBS. Wisk is a good idea. Was...

Right to the question ... first time using Barley Crusher (left at factory setting, I think .039") and I got tons of thick dough balls, which has never happened before when using the mill and pre crushed 2 row from the LHBS. What does this indicate, if anything? Not worried, just curious...

Please don't take this post the wrong way as I'm trying to figure out the best way to fix your problem. Your enthusiasm and willingness to learn is great; however, I think we, as a whole, are having a hard time communicating. I'm sure none of us claim to be experts, and it's certainly okay to...

If you put 90 degree liquid into the freezer and set it for 65 then yes it will over shoot since the air in the chest freezer will be much much colder than the wort once the wort hits the set point. Not saying you did that but just to make a point Also remember that the probe is not designed...

I thought people keep their starsan solution for months? My bucket of solution has kept under 3 pH for some time now.