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Where is your probe, what is the temp of the liquid when you put it in and what is your room ambient temp? What is differential set to on Johnson controller? Also I would recommend putting your freezer on its warmest setting

McKnuckle has completely covered my concern with high pH with lightly kilned malts. Try going to your LHBS or local home brew club and ask around about the water, somebody probably has some information. If you live in a city somewhere, somebody has probably posted the water information on this...

Do you know anything about your tap water? Problem with only your lighter ales suggests high mash pH issues. Your twangy description could be tannins from high mash or sparge.

Expect nothing different. The yeast won't be affected at this point. If you are using priming sugar for some reason then there could be less CO2 in solution and you may need to up it a bit (assuming your ferm temps were lower than 76), but it was such a small swing I would pretend it didn't...

I don't have experience here but I bet people will want to know your recipe, abv and your fermentation schedule before they can provide any real advice.

Anybody ask about your fermentation schedule yet?

As I just reformatted my computer I can't check my old recipe in excel, but I believe I used Pilsner, Munich, Special B, Dark Candi Sugar and maybe some Oats. For grain bill I would definitely include the Special B and I would definitely go with the dark sugar. A little caramunich and a touch...

Just an update to close this one out. Ended up using .3oz of med toast french oak chips with 1.5oz of rum soaked for one week in my 3 gallon batch. The chips didnt soak up much rum. Added it all to secondary. Took sample day 2, 1 week and 2 weeks and flavor didn't really change much...

Do you monitor the temps for the next few days?

Yea kombat brings up a good point. How are you measuring temp? The aquarium heater would raise the water temp above your target wort temp and presumably overshoot a bit. If fermentation temp kicked off then you could have been up towards 70 pretty easily. Just speculation at this point as it...

Stepping the ferm temp up to 67 is not a problem. Actually your dry hop probably benefited from the warmer temps. Seven days is probably the upper end of preferred dry hop duration, but that shouldn't cause any large problems. Try distilled water for next batch. That way you won't be adding...

Per the OP the FG was 1.013 which should be fine. As mentioned, steeping that high is a problem and 10-20 degrees can greatly change the beer. I would steep at 150 and hold it +/- 10 or put your bag in while its heating up and take out before 160. You could steep at room temperature probably...

I usually try one at 2 or 3 weeks but withhold judgement until 4 weeks or more depending on the beer. The pales were bottled before thanksgiving I believe so they are over 8 weeks now. I read your blog post about your pH meter. Interesting to see that your pH was a few tenths higher than...

Just an update: Btw, wife had to work late the night of the club meeting at HSH so I had to head home. I think I have more insight into my issues. I tried a new porter and I didn't get the off flavor. As a porter with oak, if there was any subtle medicinal off flavor, it would probably be...

Hmmm ... I don't know how to calculate if you have enough diastatic power, but based on the description, I'd imagine thats a pseudo-basemalt that doesn't have enough to convert that many other grains. For instance I don't think people count on a little bit of Munich malt to convert 3 or 4 times...

I believe this is supposed to be a partial mash for a few reasons. I can explain the difference if you don't know. 1. You and the recipe called this out as a partial mash. Could be a confusion of terms but I don't think so ... was this a kit? or did you alter an existing recipe yourself...

I might be missing something due to the language "barrier" in the recipe but I think the problem is in your mash. Did you make this recipe up yourself? I ask because I don't think any of the malts in the mash have much diastatic power, so there was probably little to no conversion, especially in...

Recipe?

A colder beer can hold more C02 at atmospheric pressure than warmer beer. If you fermented colder than normal I would say you may have overshot it, but since it seems like it was fermented normally and cold crashed after C02 production ended, you are probably in the same position as before. I'm...

Did you sprinkle the yeast on top of the hops? One time I thought I had mold on my carboy neck but I'm pretty sure it was just some sprinkled dry yeast that never made it down to the wort.