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It's the reason i went with it. The wyeast 1388 says it stalls at 1.035.

OG is about 1.100. 10% candi sugar. I could drop the candi and up the grain...or just do a single step at like 152.

Ok...So I'm about to do a Belgian Dark Strong Ale. Issue I'm having is I want to stay more traditional with the style which means a 4 step mash which I can't do with my equipment. Another suggestion I saw was 146 for 30 min, 158 for 30 then mashout. Now if I plug that into beersmith with the...

Dough-in, 20, 40, mash out

This is super boring and in portrait mode but i get 80-82%. https://youtu.be/vqVOUiN7MOM

?

Maybe reduce caramel and add amber candi?

That brought it down to 1.014. If beersmith is accurate.

I'm new at building recipes and this is my 1st IPA. Thoughts please. Also how to bring FG down? This is at 148 mash temp. What else in recipe will lower it.

Update: carbonation a bit off but turned out good.

I was a bit off on my stout (77%) which may have been ph.

Im usually 80-82% now. I ordered a ph meter. I guess next time i will see if it helps.

Just wondering. I typically get 80-82% efficiency. How much difference will I get by dialing in my mash ph?? Also, I know macro breweries get 90% +. What do small micro and Nano breweries get?

I use a thermowell when fermenting.

It was only a $20 recipe. For all that I'll just make a new one.

Chamber is very small. That's why it got so hot

No. 145. Hard to hold the bottles. Been slow brewing last few months. Pisses me off I might lose the batch.

No idea. Maybe just bad probe placement. I have stout fermenting now, I need to double check it on case my probe or something is bad. My instinct was to leave heating light off but I cold crashed and wanted to bring it back up. If I'm lucky it fermented a bit in the 1st 36 hrs.

So I bottled a pale and and put it in my fermentation chamber for a few days, I wasn't using it. Put my probe in the middle of a 6 pack and set it to 68. 2 days later I go to take them out to put in new batch. Temp still said 68 but it was VERY warm. Opened a bottle, it was 145. Won't make that...

How would this work? Trying to keep my cost down also so don't want to add alot of hops...