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Thanks Larry. Guess I have many more batches to brew to testify them, ha. :)

If you take sample at 45 mins, is that mash PH or after-mash PH? I think there is around 0.2 drop in PH before mash and after mash ?

Thanks. I believe I put NaHCO3 and CaCO3 in the mash water before mixing with malt, ha. However, I remember that the salts were seen clearly in the water and undissolved in the water when mixing the grains, so which probably made the alkalinity and calcium to not working efficiently, eventually...

Yeah, not the case. I mash all the special malt including black roasted with basic malts together from the beginning. It seems the wrong reading at the beginning due to taking sample too early. I will pay attention and calibrate the meter before every brew. Thank you.

Got it. Mine is static mash. Taking sample at 5 mins is way to early... Thx~

Not at all, the efficiency is 10% lower than I ususaly do, because I used a new bought curled two-row grinder this time instead of a pan grinder I used before. That is another probelm which I should fix by narrow the gap next time. I have already noticed. :) The sample should be taken at the...

The grain bill is: Maris Ott 80% Black roasted barley 6.7% Special B 5.3% Caramunich 2.7% Chocolate Malt 2.7% Pale Chocolate malt 2.7% Because I do 10L batch, mash water was 14.6L (collected 8.8L) and sparge water was 4.3L. Finally got around 13L wort and after boil is 10L which put into...

It is a new bought meter and the seller said it was calibrated already so I did not do. Will get it done. But even if it is not correct, the hugh drop still exists..

All are room temperature, but there are around +-2 °C differences of 20 °C. I have marked the wort temperatures in the post. Will these differences a problem?

Just wondering sometimes the conversion is done in around 20-30mins. If the sample is taken by then ,will it be accurate? If assuming the readings are right, is there any reason possibly caused the hugh drop of PH during mash?

Sounds a bit extreme, but I think that makes sense. I will try it. Just wondering if the gap is very small, then more powder of barley will get. Does these powder affect the beer's taste and clarity?

Can you please be more specific? Does it mean I collected the sample too early during mash? I think I did it around 5 mins after mix malt and water. Or I should wait longer time for the PH reader to read the wort? I tried a couple of time shaking the reader in the wort and it both went back to...

I brewed a stout last weekend and targeted on 5.6 mash PH. The actual mash PH was 5.68 (18.1 °C) which was a bit higher but I think it was OK. However, after mash and sparge the PH became 5.14 (21.9 °C) before boil, then got down to 4.81 (19.1 °C) after boil. According to John's How to Brew, at...

wow, did not noticed the gap should be that small, like the thickness of a credit card! The gap of my machine is like at least 0.059" for now...

I will close down the gap this weekend and see. Will update here about the result.

Thanks. Mine is the knurled rollers and adjustable. I will try to adjust it to 0.034" to see. I also do BIAB. :)

Normally my mash efficiency is around 66% and the total efficiency is about 64%, however last week and I brewed a stout and efficiency fell down to 55% and 53%...! I think I did two things different from before: 1. I used a new bought electric two roller grinder instead of a hand-operated pan...

For a vanilal stout, people said soak vanilla beans in Vodka or bourbon whiskey for a while before add the "solution" to the beer. 1. Why needs to soak in Vodka or bourbon whiskey? Is it because beans have vegetable oil? Or just for better extacting the flavour out of the beans? 2. How long...

Ha, that is simple. Thanks!

I am brewing a vanilla stout by adding a vanilla beans soaked vodka at secondary fermentation, which will bring up the ABV. And I am using Beersmith. Can I calcluate the final ABV after adding the vodka in my beer? Thanks.