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I started going back over my notes and I'm thinking that my ph was too low. That is the only thing I can put my finger on. I'm going to try shooting for 5.5 to 5.6. I was shooting for the lower end prior to this. We'll see how this goes.

Fgs run about 1.01....right on based on beersmith....i have three thermometers....one that runs on the outlet of the mash, one that probes the mash and then I utilize a digital to double check. The thermometers are all appropriately calibrated. Does anyone think that it could have anything to...

I'll try that the next time....it's very puzzling. Went back and looked at my Scottish recipe and it had a pound of cara and two of caramel 60???)

My fgs are right on. I pitch starters according to yeast calc and I would say my beers tend to be on the low range for carbing

I utilize the priming calc in beersmith and carb to style...even my wheat beer felt a little thin and it had flaked oats in it.

I seem to be having an issue with thinner feeling beer lately. Let me share my equipment/process to see if anyone can shed some light on this. I currently have a two tier stand. The top tier I utilize for my sparging. I do a quasi fly sparge from a kettle into my mash tun (no sparge...

Martin, That's the basis of my question. I'm got roughly 6.5 gallons of mash water to add and from what I've adjusted in your spreadsheet to get me to a 5.5 pH, I need about 10ml of lactic. If I treat the sparge water to 6.0, this requires the remaining lactic. There is about 11 gallons of...

I've done some searching and I can quite find the answer I'm looking for. My question is in regards to a lactic acid addition. I've read that the recommendation is not to exceed 2ml....however, what I can't find is this based on mash and sparge volume or batch size. I'm going to make a brew...

I'm also in gretna. What part do you live in?

Got the issue fixed....google wallet was jacked up.....worked the last time ordered. That is what was throwing me off

Has anyone ordered from them lately? I'm trying to get an order in, but when I get tot he payment section, it doesn't let me choose a shipping method. I've tried from a computer and a tablet....tablet goes bonkers reloading the google wallet log in page.

I'm going to brew saturday morning and I have a question on either stepping or not stepping a starter. I searched on here, but couldn't quite find what I was looking for. I have a 2L and 5L beakers, and have stepped starters several times, but didn't get my yeast until today. I'm going to be...

No...got plans for the whole bag:)

I'm in for a bag of Maris

I have a question in relation to adding minerals to my sparge water. I'm going to be utilizing a blend of 50/50 of my tap and distilled. I'm utilizing the bru water spreadsheet. I'm going to have to add some lactic acid to the sparge to drop the pH to about 5.4. My question is around the...

I just split a 10 gallon batch with 05 and 1010. Great results with both. I added some different fruits to both but I tried them before I did that. The 1010 was more tart and I got a little apple with it. The 05 was clean as expected. I fermented them around 64 (beer temp). I really like...

I degassed it as much as I could, and yes it does...the bubbles will push the hydrometer up

I'm going to wait a few days. My Fg is reading 1.01 so it should be done. They are going to be overcarbbed, but hopefully the fridge will help

Not sue what I'll do....I think I'll let the co2 go out of a couple and take a gravity reading....my concern is if it is still too high (not fully fermented), then I might have issues. If I feel good about it, I'll just leave them. I understand not wanting to do it, but after two days in the...

So I bottled up about 5 gallons of a wheat that I used wy1010 on. I fermented it for a week and then moved to secondary for another week (krausen dropped after 5 days in the primary...fermented at 64). Somewhere in there, my two year old had gotten a hold of my hydrometer and hid it. I...