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Ken. Can't do the calc now but 11lb of grain is way more than 1.035. I'd check your calc again.

http://brulosophy.com/2014/08/12/primary-only-vs-transfer-to-secondary-exbeeriment-results/ If you do everything properly there is little to no perceptible difference. If you don't do everything properly, well then you might be able to tell the difference, and it won't be better tasting.

The reason I asked about the hydrometer is that using a refractometer post fermentation often leads to 1.030 readings if left uncalibrated. Your FG should have raised .008 points after adding the extra pound of DME and shouldn't have fermented back down to 1.030 as DME is not fully fermentable...

A few comments. First off, are you sure you are using a hydrometer and not a refractometer? ARE YOU SURE!!! If you are sure then, secondly, your original gravity was exactly that of the LME and DME, meaning you got nothing from the grains (assuming the reading is correct, in terms of the wort...

If you don't want to commit to a cooler mash tun I would recommend mashing in your boil kettle instead of your fermentation bucket. Konbat's advice is sound but also a little extreme. People insulate their vessel safely with sleeping bags or blankets and I keep my kettle at temperature in my...

I'm in Fishtown so I'm usually at Philly Homebrew Outlet but I work in center city. I may bring some beer to work and stop by, I'll have to see how the day goes though. I'm so bad at chemistry, but i think if I was having mash pH and sparge pH issues with tap water I'd also have them with...

I do BIAB where I mash with normal water to grain ratios (1.25 to 1.5 qt/lb) and then "dunk" sparge to reach my total boil volume. I make sure the sparge water is under 170 and it's usually closer to 160. Just checked my mash pH for the pale ale in bru'n water and it was 5.7. A tad high I...

Yea if it's not that different, then those small differences are not what making the beer off. The numbers I have are also somewhat close to what was reported directly from the plant, so I don't think the filter changes the ions or anything. To make things stranger, I got home today and threw...

Any results here? The end of the thread always leaves me hanging!!

Update and second question. I tried a Belgian Single just now and the off flavor is there slightly. I completely off gassed it and the more subtle yeast flavors showed up and it tastes much better. Its highly carbed but I wouldn't say overcarbed. ajdelange: I was looking through these three...

Any updates here? I'm having similar issues!

Hmmm worth considering. It would probably be smart to wait for my warranty to be up before I start tinkering. Did you ever figure out the impact, if any, of the filter on the reported water numbers from the plant? Do you know if your numbers are reported form the plant or did the numbers come...

I am fairly critical of my beers and I am pretty self aware. The beers made with bottled water, although often not fantastic for various reasons, did not exhibit this off flavor in the slightest. I'll have to examine the tap water more carefully for metallic or other off flavors, as I drink...

The house is new construction so the water heater is brand new (< 2 years now I guess, wow time flies) The Belgian single had acid malt in the mash. Pale ale had some gypsum in the boil but no other additions. Forgot to check the mash pH for the pale, but usually it's not far from ideal. I'll...

Definitely not same ingredients and not same style of beer, although I tend to notice it more in pale ales, the dry hop character doesn't seem to be there like I would like or expect from a 1oz/1gal ratio. The first four styles were american wheat, american wheat again, pale ale and pumpkin...

1/2 tablet for ~5 gallons of water. Yes (I do 3.25 gal batches)

I actually just started a thread here so I could explain the details better. Probably best to continue the conversation there if you have any input, but I'll state my issues below too in case somebody else gets the same quirky issue as me. I can't describe it well, and the few people that have...

My first few batches I used completely unfiltered city (Philadelphia) tap water. I ended up getting this plasticy/medicinal/metallic (hard to describe, everybody detects something a little different) flavor after bottling. I chalked it up chloramine in the water (and maybe some beginner brewer...

Are you sure Fairmount is the Baxter plant? That area seems to be coming from the Queen Lane plant. Anybody else have trouble with unfiltered tap water (treated with campden) creating off flavors in the bottle? I just switched back to tap water and I'm having issues, bottled water gave me...

Some more info would help. Grain bills? Mash temps? Yeast? Fermentation temperatures? How are you measuring FG?