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I just am in the process of making my second starter ever. Used the pitch rate calculator from Brewer's friend and instructions from Brew academy.com. 2L starter. Took 2L of water, brought to boil, added 228G of LME, boiled for 15 min. Was suppose to make a 1.040g starter, I'm at 1.055, which...

I've used both, and ended up with the same issue. When using whole hops in the boil, I will use a muslin bag, but I've converted to all pellet foe the time being... thanks!

I'm fly sparging actually...

I dump pretty much everything into the frementer and let it settle out there, but usually end up with about an inch if sludge left in the bottom of the kettle, but I don't think it;s a half gal worth... thanks!

I'm usually pretty close. Been over a few times, which is why I was thinking more water in the sparge. I'm just getting back into brewing after a > 1 year layoff due to injury I'll look at the software again and see if I can figure out how to account for the loss. thanks!

I used the high gravity setting on the calculator (1M cells per mL) because it said beers over 1.060 should use that setting. Is that just being nitpicky, or could it really go either way? At least that explains the discrepancy. Thanks!

Hi All, I'm still having this issue volume issue. I consistently end up with 4.5gal of wort going into the fermenter . My guess is that beersmith is just not accounting for some type of equipment loss I am having. (I'm sure this is because I'm entering something wrong, but can't figure it out)...

So this would apply only to your 60 min (or full boil) hop additions I would assume?

Thanks for the reply! I actually looked at brewer's friend pitch rate calculator since I posted this, and it gave me a goal pitch rate of 3.18 mil. It is a 5g batch with a target OG of 1.069. Just out of curiosity, what is the discrepancy here? I was going to make a 2L starter as it suggests...

Thanks for the feedback! I think am going to move all the "flame out" additions to the 30min steep method at ~170F°. Seems like that may be the way to go for the style I'm looking for.

Ok. I'll make one, but I won't have enough time to chill and decant as its only going to arrive about 40h before I need to pitch. Ok to add the whole 2L starter? Won't that effect the flavor? Also the warmest spot in my house is about 66F°, so I have no idea how I'm going to hold the starter...

I still feel like I'm unclear on when / where to add the brewing salts. Should I add all the salts to the mash and sparge water, or do they go in the boil kettle? I've made some pretty good beers without adding any in the past, but want to try and make them better

Think I'm a little confused about something. What is the difference of the flame out hop addition and the steeping hop addition? I thought you added the hops at flame out, let them "steep" until the wort hits about 164/170, then start the chilling process. Am I missing a step? thanks,

The rest of the recipe is 10lbs 2row, 1lbs wheat malt, 4oz acid malt, 12oz crystal 40 8oz carapils. That's the max for my mash tun, so have to add 8oz of LME to hit my gravity goal of 1.069. Plus a wirlfloc tab, campden tab. Still working on the mineral adjustments, and using GY054 Vermont ale...

pH meter is on the list, but I just bought a freezer and a temp controller so I can control my fermentation temps perfectly, so it's going to be a bit. I was looking at something that said 2% acid malt should do it for most beers, but I know this one is pretty light. my H20 profile is: Ca+...

5 gal... guess I'm shooting for over the top. :mug:

I haven't done a wort hop before, What does that look like?

I was thinking of adding in an oz of simcoe at the flameout stage, just for completeness sake. Grain bill on this is 10lbs 2row, 1lbs wheat malt, 4oz acid malt, 12oz crystal 40 8oz carapils. That's the max for my mash tun, so have to add 8oz of LME to hit my gravity goal of 1.069. I need to...

I'm going for that northeast hop bomb style, that's not too bitter bit has a ton of aroma and complex flavors. It's gonna be a bit of pricey experiment for sure, but my plan is to brew this base recipe every 3 to 4 weeks and tweak it till I get it just like I want... Unless it's terrible the...

Hi all, I just ordered GY054 yeast. Since it is described as a "double pitch" yeast containing >200 billion cells, should I make a starter for this? I have't used this yeast before, and have only made 2 starters in the past, but I'm looking to step up my game. Even if not necessary, will it...