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So, the 2 cups per minute is a total estimation. It's probably more than that. It's much more than a trickle, so maybe double that estimation? I don't know - I'll try to be more precise next time. I don't think recirculation rate is the problem. I do have a wilser bag, and a false bottom from...

Well, there were no major screw-ups as far as I can tell, so I guess it was a good brew day. The kettle is about as insulated as I could get it, with two layers of reflectix around it. I'm thinking it's enough, because it came up to temps quickly, and kept a good boil, despite the 27 degree...

Post boil Gravity reading was 1.042 - right where the Beersmith recipe was telling me I should hit. It says my measured mash efficiency was 87.6% - that seems really high.

Would a 20 minute mash out at 170 help?

Yep, I've stirred and re-measures temps. Still saying about 150. The handheld thermometer probe is only about 5", so I'm not in the grain bed though. The inkbird is still reading about 154-155, even though I've set the temps at 152. If I bump it to 154, it jumps up to 156+. I'm worried that I'm...

I've mashed in. The temp probe from the inkbird at the bottom of the kettle is reading 155 degrees, but the top of the wort is consistently reading about 150 with my handheld thermometer. I'm using the pump to recirculate at a fairly slow rate. Am I losing some heat through the pump and hose...

Starting with distilled water, using Bru 'N Water, measuring with a scale that can weight Grams to the tenth. Check, check, and check. Wrapped the eBIAB with two layers of Reflectix, triple-checked the recipe and the steps, and have everything laid out to begin brewing tomorrow morning. If I...

Thanks, but I think you may be underestimating my incompetence.;)

I'm dialed in at 5.4 for my Amber. Fingers crossed that it's accurate.

I'm in Jersey, yes. And it is farging cold. I'm planning to check volumes prior to boil (post mash) and after cooling. Hopefully that will get me more accurate numbers. I'm starting with Distilled, and building my water from Bru 'N Water. I bought some test strip - even though I know it...

My system was built by Bobby at BrewHardware. I have a 15 gallon (I think, maybe a bit bigger) aluminum pot with two 1650volt heating elements. It's got a false bottom and a thermowell for the inkbird 16S PID temp probe. I'll be recirculating often during the mash via pump through the lid, as...

Wow! Awesome and thorough. Thanks. I'll do my best to calculate volumes. This is where I haven't been able to pay the appropriate amount of attention. I'm nervous because I'll be doing a garage brew day in cold ambient temps and am worries about too much boil-off. I can always add more volume...

Hello All, I'm getting ready for my first brew on the new eBIAB system, and would like to get an idea of when and how I should be taking some measurements throughout the process. As I get deeper into Beersmith under the Brewing Session Data, I'd like to start recording some information, but...

Interested, please send me some information. Thanks, Inkbird!!

Good catch. Thanks. I’ll double check that.

Thanks, I'm aiming for a post-boil volume of about 5.5G to account for trub loss, but will have to see what it actually ends up being. It's my first batch on the new equipment, and I don't know exactly what to expect. Upping that number drops my SRM to just over 12, when I'm aiming for about...

Can you tell me what reading i should expect on an ohms test of the elements, if tested through the plug prongs? Thanks!

Okay - maybe this was the problem. I went and got more accurate Lovibond numbers from the website where I actually ordered the grains. This obviously adjusted my mash pH, which resulted in a minor baking soda decrease to bring it close to 5.4. It also definitely changed the color: I dare...

Really? Even with the C80 being such a low percentage of the grain bill? The total sodium (according to the table) is 36ppm, more than twice the stated target. But I'll definitely defer to your advice. I just didn't want a "salty" beer. I did remove the acid malt. Without the 4grams of baking...

That's where my question lay, McKnuckle, so thank you for addressing it. I was going back and forth about those. The problem is, by switching those two very lightly roasted malts into the "roasted malt" category, as opposed to "base", it throws my pH in the toilet. I've entered the correct...