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I store my bottles at 18-20C. I'll know more as to if it's an infection or the underpitched Wyeast 2206 in a few weeks I hope!

About 26 litres (with lots of trub) made it to the Fermenter and 23.5 litres made it to bottles. The batch was a bit bigger than 5 gallons. Also, my OG was 1.080.

I did initially think it may have had a bug and just to be sure I checked all my cold-side equipment. I didn't see anything and I've also done a few brews since the Baltic Porter and they had no issues. Cleaned and sanitized everything anyway just to be on the safe side. Also, the yeast...

140g of Dextrose was used to bottle 47 500ml bottles. This should have given me about 2.3 Volumes of CO2.

I was storing the bottles in a closet with a fairly stable temperature of about 18-20C (64-68F). For fermenting, I have a fermentation chamber with an inkbird. It spent about 8 days at 11-12C (52-54F) before ramping-up slowly over two days for D-rest at 16C (61F). It was still bubbling...

1.021 before bottling. I'm planning to get an actually FG after I let some of the bottles sit for a couple weeks.

The yeast gave up and were moving so slow that I bottled. The taste was not off at all. I had gravity readings three days apart that were stable. Basically, the bottling process roused the yeast. They stalled at exactly the worst time. If it didn't underpitch, odds are I'd have enough yeast...

I wanted to make a Baltic Porter to age for next winter and chose Wyeast 2206 Bavarian Lager to work with. In building my recipe, I was more concerned about the grist bill and admittedly not as much about the yeast apart from using the proper type. On brew day I was set with all my ingredients...

I'm drinking an IPA where I decided to push the IBU's through the roof. 100% Golden Promise, US-05, and hopped with copious amounts of Vic Secret and Cascade. Right around 100 IBU and 6.7% ABV. I guess I could call it a Session DIPA and I regret nothing, so far.

Do you have any more pictures?

Märzen. Made in January.

Groovy. Thanks!

OK. Thinking more about it....the inputs are water volume and gravity, so yeah it'd probably be Conversion Efficiency as that quantifies extract. So, 95% could be better, but is reasonable. Makes sense. Thanks!

OK. Then is what I really measured Conversion Efficiency?

The volume I used was the total water used. Not wort.

Hi all, In another thread I was enlightened to the proper way of calculating Conversion Efficiency as described on Braukaiser here: Understanding Efficiency - German brewing and more (braukaiser.com) I normally only take a gravity reading when I transfer to my Fermenter, but today I was...

Thanks for this. Here's the Braukaiser conversion efficiency equation: Conversion Efficiency, Brewing Calculators I left some of the fields I normally hide visible for the time being. Hopefully I got it right and I'm still testing it. Still getting my head around this.

I had a go at changing (i.e. correcting) the calculator I have on my site today using the Braukaiser link and Jdudek's experiment data. Looks like there are three main issues with what's out there to calculate efficiency today apart from no one agreeing on the definitions: (1) Sugar is not 46...

I was getting about 68% brewhouse efficiency with BIAB. Then I noticed that the input numbers being used for malt extract didn't account for moisture content, so the extract potential was inflated. Turned-out, I was really at around 75%. So, you may be doing better than you think.

Dark Kölsch.