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I assume mash efficiency is the same as conversion efficiency, correct? In any case, I am talking about not getting enough sugar extracted to hit my pre-boil SG target. I feel like my overall process is pretty solid, though if I miss my pre-boil SG then all efficiencies suffer.

I am talking mash efficiency... Bottom line is that I missed my pre-boil gravity by about 10 points. I didn't have any DME so I did drop in some more sugar to try to get there. I still ended up shy by 7 points in the end. Beer will likely still be good, but I want to figure out how to hit my...

Are you saying I should have increased my pre-boil volume, then boiled longer to get to my pre-boil SG? That does make some sense to me... I stopped sparging when I hit my pre-boil target of 7 gallons, but maybe I left a bunch of sugar in the sparge grain... So, one possibility, as someone...

I stop sparging when I hit my pre-boil volume, so not sure I am following...

I have read conflicting things about mash thickness and efficiency. One source said that to improve efficiency I should mash thicker, while another source (see below) says a thinner mash increases the yield. Yesterday I mashed a big Belgian Quad and got abysmal efficiency, around 55% (I...

Reporting back on my attempt to pitch Sourvisiae halfway through fermentation... Fail. Didn't work at all.. pH was 3.94, meaning the Sourvisiae didn't work at all. I ended up dosing each bottle with lactic to get them to 3.4. One variable is the Sourvisiae may have caused a blow out.. I...

I use a fermentation cooler. It works well to chill wort down using ice. While it's not a solution for true lagers or cold crashing, it works fine for ales and pseudo-lagers...

Thanks for the additional data. The pH on the Flanders Red is indeed a puzzler... But even the 3.05 on the Bruin is pretty low. It makes me think I had better go 75-25 for my upcoming sour if I want to have a chance at mid 3s for ph. Or 80-20? What do you think about waiting to pitch...

I bottle condition at 75-80 and have used bottling yeast not to speed up conditioning, but to ensure it happens for really big beers like quads. Philly Sour also requires bottling yeast. There is an online calculator to help estimate how much you need - it's never the entire packet. But the...

In my experience, bottle conditioning may actually be an advantage because the yeast scavenges for more oxygen. So I personally don't feel the head space is a big problem. Using bottling buckets is the worst thing you can do to a hoppy beer IMHO.

I use sugar tablets from Cooper's in each bottle, but if you are bottling right from the primary fermenter, then your process is very similar to mine. As others have stated, my first guess is cold side oxidation. Hard to see where in your process that is happening, but I think that's more...

Excellent. I will try 75-25. My brewing calendar is crowded right now, so not sure when I will get to it, but I will try to report back when I do.

Thanks for this excellent data! For the oud bruin, surprised to see the really low ph. That will be a tart one! I would have thought with the co-pitch it would have been in the low 3s at least... Why do you think the Nottingham co-pitch finished so much higher? The dextrose seems to have...

The honest answer is there are SO many variables with NEIPA's.... It would take years to test them all... But I have settled on adding 4 ounces of something like Idaho-7 at 180 and letting the temp drop naturally for 20 mins. Then I finish cooling. Gives me the IBU's I need for the style...

I'd think 2 oz at FO seems as good as 4 oz at 180. The test would be whether you get any more flavor from the 180 hop stand... There must be a Brulosophy experiment out there somewhere. Yeah, you need to drink 'em up fast or give them away! But my bet is you are getting some oxidation with...

Here's my advice... I spent two years brewing the same NEIPA recipe almost once a month until I got it right. The first few batches were badly oxidized, but by #18 I had a pretty good one. Not as good as the best, but better than most. Those two years trying to make a good NEIPA were well...

I haven't done it yet, but from my research I think you can you can go ahead and co-pitch Sourvisiae and 3711. The 3711 should blunt the ph a little, which is good. Without another yeast, the Sourvisiae may push toward 3.0 ph, which is too sour for most palates. While there is no way to...

If it was my recipe I'd add everything around 170 - you should get plenty of IBUs, especially if you also have a small amount in the boil. I'd also recommend turning off the chiller at 180 and watching the temp drop.... If you wait until 170 it might keep chilling faster than you hope.

Thanks. My pseudo-lager is still conditioning, but it sure looks hazy so far. Probably the 4 ounces of Idaho 7 in the whirlpool! I assume it will eventually clear, like your Citra APA. But either way, my main goal is to let the hops shine, free from esters from regular ale yeast. If I was...

Thanks! I will check out that thread. In the past week I've done more research, started that new Sourvisiae thread, and even corresponded with Lallemand. My current learning is indeed that co-pitching another yeast with Philly Sour is not a good idea. I do plan to keep using it on its own...