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1074-1014 is 81%. If you want to get 1318/juice to do that you NEED to mash low, use dextrose, aerate like crazy, and make a big starter. It’s a great strain but it craps out a lot. Without the above I would expect closer to 70-73%. Sometimes it quits on me in the 1030s. I’ve never used juice...

Happy to report that all is back to normal. I picked up another bag of grains from the same shop this morning, set everything up, mashed in, pulled the bag and everything went just as smooth as it always has. I picked up some other phosphoric acid from a different shop just to be sure that I...

I do not ferment in conical’s so unfortunately I can’t answer your question directly. Your plan does sound like it will work and I would certainly go ahead and try it. Have you considered trying the DryHop keg technique? Obviously you have to get the dip to filter or whatever set up you’d...

Ding Ding Ding! We have a winner. The last two batches in question both used that bottle that I purchased with the first bag of grains. I ran out of my previous bottle and purchased a new one and it has only been used on these two batches. I personally do not measure my pH… I simply trust the...

It’s certainly an option. As I’ve said repeatedly though this is never been an issue before and I’ve brewed a lot of beer. The make up of my tapwater from the original ward labs report I got is actually really really good. Definitely looking forward to seeing what the next report says.

So now that I’m thinking about the fact that my water may or may not have changed, I plugged in some numbers into my Calculator just to see how much it might change. Leaving all things equal including the starting water volume, the grains, the color, the acid addition, the brewing salts, etc...

Thank you for chiming in. I just ordered another test kit from ward labs. I’m definitely interested to see if the water has changed and will report back once I get the results. Should prob be about 7-10 days or so. Prior to getting my first report I always used to build from distilled/RO. One...

Supposed to have been Briess 2-row. The same Briess 2-row I’ve used a million times before from the same shop. The more I go through all of the possibilities, the more I think there has to be something wrong with the grain.

It’s definitely a possibility, but I keep coming back to the “it hasn’t been an issue before.” I’ve been using the same calculator for years and routinely put anywhere between 75-95 ml into my starting water. I use the lovibond function which calculates the amount of grain/amount of water and...

Here are the specifics from yesterday’s disaster...99% of the beers that I make and have had no issues with are extremely similar to this...I really don’t alter too much:

I kind of agree with you. It seems crazy that the grains may be void of the necessary enzymes, but I have to think that it is a possibility. I did a typical 60 minute mash like I always do, and yes I’m very certain of my temperatures. I use a digital ink bird and tested it yesterday in boiling...

I have been buying my grains from the same shop for several years. As I’ve said I don’t store my own grains, and I simply buy them batch to batch. At this particular store they have two options when buying your grains: Brew in a bag/extra fine, or traditional/false bottom. I have always ordered...

Here is a copy of my ward labs water report: I always adjust PH using 10% phosphoric acid to 5.25-5.35. I have never had any issue whatsoever with conversion until these last two brews. I use the same online calculator that I’ve been using forever and it has never let me down. I suppose it’s...

I do have access to it, but I don’t store or mill my own grains. I simply buy them batch to batch. I suppose I could do this but I would probably just try another full batch using something other than the two row.

There are, But I’ve never had any issues at all. If anything I would probably just brew a batch with Pilsner instead of 2-row and see if that made a difference.

It’s possible, but again doubtful. I’ll reach out to @Bobby_M tomorrow. I know he’s just as curious as I am to figure this out.

Not that I’m aware of. I use my tap water but I have a ward labs report and build from there. It’s a very neutral profile and unless something has changed that I’m unaware of I doubt that’s it. Again, definitely a possibility though.

Certainly all good points and I appreciate the info. The thing that’s so strange though is that I’ve similar/identical mashed numerous times before with very predictable results. These last two times have however been completely different than anything I’ve ever experienced. I didn’t end up...

Then I think this absolutely has to be the case. There is nothing else I can think of that could have possibly caused this. Thank you all for your help. I really do appreciate it.

So the more I think about this, the more I think it MUST be some kind of weirdly enzyme deficient 2-row. The first batch that failed was only a week ago, and then the second was today. Admittedly, I really don’t know the true science behind all of this, but if one were to try and mash the...