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No, I end up with exactly the amount of wort I am looking for. As I said, all of my volumes are spot on. I have figured the deadspace in my mash tun as well as how much I leave behind with the trub. Beersmith said 8.1 gallons into the pot. 6.5 gallons after the boil. 6.25 after it's cooled...

Okay, just got done with a real simple pale recipe. Just 11lbs of 2-row and 1lb of crystal 60. All calculations done by BeerSmith. I hit my mash temperature and volumes right on the money but still ended up with 61% efficiency. The only thing I did wrong was during my batch sparge. It called...

I batch sparge using BeerSmith software. It says to use 4.11 gallons of 168* water. This of course will heat up the mash quite a bit but I had it in my head that I was supposed to heat it up to 168*. I suspect it doesn't matter much but what do you do?

As far as I know the only operating coop brewery is www.blackstar.coop in Texas. Currently www.flyingbike.coop in Seattle has over 500 members and has just had a members only contest to create their second beer recipe. It's a pretty cool concept that I think will be catching on.

You are fine. The mash out raises the temperature and stops the enzyme reaction. Proceed with your recipe and you will make beer!

I have a RV drinking water hose that I run from a spigot I had installed in my garage. I tried one first with hot water even though it says right on the package only good to like 90*. It got all soft and blew out with 114* water. Does that hose you bought say its okay for high temperatures? I...

I could use one of these.

It's been in the keg since March 26th and it still tastes great. I am sure it was a failure in my bottling line. :o

Maybe but the bottles I had in my fridge were oxidized too. I must have done something wrong when I bottled it from the keg.

I got my scoresheets back from the NHC and I got a 35 on my English Mild. I have not be brewing long and I was very happy with that even though it didn't move on. Reading the sheets all three judges had good things to say about it. But all three said it was to bad they could taste oxidization...

Is the 1.020 the final gravity you were looking for? If it has been that for a few days with no more drop then it's time to bottle or keg your beer. No secondary will be needed.

My wife and I will be there Thursday to Sunday. :ban:

Multiple BIAB brews done and I squeeze my bag every time. I have never heard of anyone giving their bag a good squeezing and being sorry the next day. :ban:

Happy to Brian. I did this BIAB so it's set up for that. Boil Size: 7.24 gal Post Boil Volume: 6.24 gal Batch Size (fermenter): 5.50 gal Bottling Volume: 5.00 gal Estimated OG: 1.045 SG Estimated Color: 3.3 SRM Estimated IBU: 36.7 IBUs Brewhouse Efficiency: 70.00 % Est Mash...

I have been all BIAB for a while. I typically get about 72-75% efficiency according to my trusty BeerSmith. This weekend I did my first brew using a cooler mash tun and batch sparging. I ended up with about 58%. I followed the steps outlined in the sticky for maximizing my batch sparge...

Here is my first lager. A Sam Adams Noble Pils clone along side the commercial version. Mine is a bit cloudy from what I suspect is chill haze but it makes up for it with much better head retention and lacing than Sam's. While my palate is far from trained, they taste almost identical to me. I...

I like to just dump mine in the primary with the starter. At least that's how I have done it the last 3 times. ;)

This is my story as well. I done a bunch of BIAB and had it dialed in pretty well around 72-75% Today I did my first mash in a cooler following the steps outlined here and ended up around 54.8%. I have my own mill and have been doing well with the crush that I have it at. Today's recipe was 60%...

I wasn't really worried about that temperature drop. I just wondered how it would effect the taste of the finish product. Thanks for the replies and I agree, that was a perfect brew day celebration!:mug:

I am brewing a Hefewiezen today. It's my first time using a cooler mash tun. Previously it has been all BIAB. The recipe called for a 90 minute mash at 153*. I missed a little and mashed in at 152*. After 90 minutes it was about 149.5*. What kind of range works to convert the sugars? What can...