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Would you recommend I turn the heat down and try to get into the 1 gallon per hour boil range? I have a 15 gallon polarware pot... it's short and wide ... not sure if that aides in the current boiling off rate I'm getting or not. I can reduce the heat though...

Looking over my notes in BeerSmith for this brew, I just realized I also never accounted for the 4 liters (extra gallon) of boiling water I added to bring up the mash temperature prior to doughing in.

So I looked back over my equipment profile that I set-up for my equipment. I did have the recipe set for 5 gallons. After my first batch on this set-up I had to adjust my boil-off rate. I'm using a blichmann burner and it boiled off 2 gallons my first batch. And it did the same my second...

Thanks for your responses so far. I believe the culprit is in my water volumes...Thanks Topher. I did boil from 9 down to 7 and only put 5 gallons into the fermenter and tossed the other 2. Should have read Designing Great Beers chapter that discusses how to handle this as I think my options...

So I brewed (or attempted to brew) a stout this past weekend. My target gravity was in the 1.070-1.077 range I mashed with 13 pounds of pale malt for one hour at 156 F with a water to grist ratio of 1.5 quarts/pound (about 3.5 gallons) - I added about 3 liters of boiling water as well...

Hey everyone! Just got an email back from the lab manager at my local water ( Nashville, TN) and she reported these numbers for me. I'm a bit confused as I'm not sure how to plug these into water calculations in How To Brew or utilize these in my brewing. She reported: Calcium as hardness in...