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I just recalculated for a stout and the RA is still in the negative, the mash ph is pretty much the same with just about the same additions, this just confused me even more. Here's a copy of that. Starting Water (ppm): Ca: 12 Mg: 3 Na: 5 Cl: 3 SO4: 4 HCO3: 31...

Here is a copy/paste from EZ water calculator. Starting Water (ppm): Ca: 12 Mg: 3 Na: 5 Cl: 3 SO4: 4 HCO3: 31 Mash / Sparge Vol (gal): 5 / 5 RO or distilled %: 0% / 0% Total Grain (lb): 15.0 Adjustments (grams) Mash / Boil...

Lol thanks.

Thanks man.

About 3 lbs wet and here is a picture of my setup. I've been using a box fan for air circulation It's not deep at all.

I think I'm going to try that right now!

That could be interesting though, save all this stuff that falls off the hops and throw it in an IPA after fermentation is done.

If this was weed I'd say yes, for hops I have no idea LOL.

I'm drying my hops right now and they've only been dying for a day, I swept under the racks right now and all this lupilin was on the garage floor, is it expected to lose a little spring drying? Or are they so dry that it's falling off? I weighed them earlier and they are 40% of their original...

I don't preheat, beersmith does all the calculations for me. I've messed around with the numbers in beersmith and the temperature of the mash tun doesn't really seem to make much of a difference anyways, maybe 1 degree from room temp to preheated temps, the grain temp however makes a big...

I forgot to oxygenate once, about 12 hours later it was doing nothing, so I decided to shake it, IT EXPLODED EVERYWHERE! I couldn't hold the stopper in tight enough, it just kept spraying out! Don't risk it, leave it a lone! haha!

I batch sparge and I finally got a pump, I want to continue to batch sparge because I get great efficiency already, but I want to use my pump to recirculate for wort clarity, and to cut back on lifting heavy containers of hot liquid. I guess it would be considered a recirculating batch sparge...

I got my new kettle on tuesday and immediately contacted them via facebook message because it had bad welds on the TC fittings. Within a few hours they messaged me back saying that they would send me another kettle. I just got notification that the second one has been sent. I'm pretty happy with...

Wow, good info, thanks!

It's not flavors I would think is from wild yeast, and I filter the chlorine out of my water, I'm pretty sure that this flavor is because I fermented at the top of the yeast range as a couple others said. What is 4VG??

Thanks, I didn't know moisture meters like that existed, I'm buying one now!

I'm 100% sure I pitched enough, did a starter with the beersmith pitching rate calculator. I let it sit for about an hour on the counter in the hydrometer cylinder and tasted it again and didn't pick up those flavors any more, it then tasted like a young beer to me, maybe my perception changed...

Thanks, and now I wait..

I used a proper size starter and oxygenated using pure oxygen and an oxygen stone. I also use a fermentation chamber with the temp probe taped to the side of the carboy, so my fermentation temps should be pretty precise. Could those flavors be cleaned up by the yeast during conditioning?

I'm fermenting a wheat beer with wyeast 1007, The beginning of the fermentation was in upper part of the range at 65 degrees, I've since raised it slowly to 68 to help it clean up. It was a very vigorous fermentation, I lost about a pint out of my blow off tube. From everything I've read about...