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Called for about 7gal preboil. That's about 1 gal loss to boil, and 1/2 gallon lost to cooling, and fermentation leaving me about 5.5 gallons.

did my first AGB today. hit my mash temp of 154F and held for 60 minutes at that temp. fly sparged my 4.5 gallons at 170F...drawing 1/2 quart per minute. got a little over 7 gallons of wort from 9.08 gallons of mash and sparge. water. supposed to hit 1.042-44 preboil SG.....hit 1.34. had...

did my first AGB today. hit my mash temp of 154F and held for 60 minutes at that temp. fly sparged my 4.5 gallons at 170F...drawing 1/2 quart per minute. got a little over 7 gallons of wort from 9.08 gallons of mash and sparge. water. supposed to hit 1.042-44 preboil SG.....hit 1.34. had...

did my first AGB today. hit my mash temp of 154F and held for 60 minutes at that temp. fly sparged my 4.5 gallons at 170F...drawing 1/2 quart per minute. got a little over 7 gallons of wort from 9.08 gallons of mash and sparge. water. supposed to hit 1.042-44 preboil SG.....hit 1.34. had...

im adding 8-10oz of rice hulls. think i will separate the white wheat and strike that with 132F water and rest for 15 minutes at 122F. i will then mix that with rest of grain and strike water and mash at 152F for 60 minutes. based on this, i will revisit beersmith to calculate my different mash...

What's a BIAB? And why rice hulls? I'm just asking if I can add my grains to 136f water and rest and 122f for 15 minutes, then add heat to kettle and raise to 155f then pouring everything into my igloo mash tun to mash at 152f for 60 minutes?

my first all grain brew this weekend. it calls for a protein rest at 122f for 15 minutes. so here's my question: calculator says heat my 14.6 quarts of water to 136F, then add my grains for a protein rest temp of 122F for 15 minutes. can i then just turn the heat on and stir as i bring the...

my bad...15 minutes rest because of the white wheat rahr.

my first all grain brew this weekend. it calls for a protein rest at 122f for 15 minutes. so here's my question: calculator says heat my 14quarts of water to 136F, then add my grains for a protein rest temp of 122F for 15 minutes. can i then just turn the heat on and stir as i bring the mash...

i think the amount of bitter orange peel and bittering hops was too much. probably should have strained the orange peel off the boil and not have put it in the primary. guess i will just have to see if it mellows out after 2-3 weeks in secondary.

i keg...no bottles if thats what you mean

ok so after 6 days in primary, my gravity is 1.012...basically done as SG was 1.044. definitely taste orange and spice, but its a touch bitter. anything i can do before i rack to secondary to take the edge of the bitterness.? is it too much hops here or what? 6lb wheat lme, 8oz carapils. 1.5 oz...

6lb wheat lme, 8oz carapils. 1.5 oz bittering hops at boil, 1tbs coriander and 1 tbsp bitter orange peel last 10 minutes, 1oz aromoa hops last 3 minutes. 60 minute boil.

ok so after 6 days in primary, my gravity is 1.012...basically done as SG was 1.044. definitely taste orange and spice, but its a touch bitter. anything i can do before i rack to secondary to take the edge of the bitterness.? is it too much hops here or what?

Read about beer bug...not for sale yet. Anyone know of a digital hydrometer?

Used my well water, bottled and distiller....all just about same at .002

That would adjust my SG to1.070 and FG to 1.018.. Abv 6.86%

Just did a calibration check on my hydrometer that is supposed to be calibrated at 60f. Reads 1.002 for water. So looks like I need to subtract .002 from all my readings- make sense?

Think your right about it being more like a weizen bock ...supposed to be a dunkle weizen kit, but it's way to dark and malty. Brewing another dunkle weizen and its uses specialty grains, and wheat extract instead of the deep dark 8oz liquid extract. Should produce more of the medium to dark...

Figured it is what it is at this point. Checked my records, I actually started at sg of 1.072, so looks like I ended up with about a 7% alcohol beer. Actually starting to dry out abot after 3 weeks in the keg in the cooler. Guess I will have to drink it! Thanks for the feedback.