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Please see my set up in the above reply. :)

I agree with you, but I took a look at my settings, still don't have a clue how to adjust it. Here I attached a pic of my set up. Could you be specific how I can get started to correct it? Cheers man.

I have brewed around 10 batches with the help of Beersmith, then I found a problem about the equipment that I added: On average of the 10 batches, the Est OG is 4p higher than the Est Pre-Boil Gravity. However, on average my Measured OG is only 3p higher than my measuread Pre-Boil Gravity. This...

Classic!

I will add hops at @30mins instead of @60mins, to prevent too much bitterness. Does it make sense to you? Or I don't need to consider this for Cascade? Cheers

I am gonna try this Pale Ale recipe this weekend. Need some critiques before I go down with it. :) Batch Size: 2.5 gal ( All Grain ) Est OG: 1.057 Est FG: 1.013 EstABV: 5.8% Color: 13.2 EBC IBU: 41.1 IBUs Ingredients: ------------ 4.4 lbs 83.3% Pilsner 0.44 lbs 8.3% Munich Light...

I know some Pale Ales or IPAs use only one hop in them, such as Cascade, Mosaic or Ctria, and the name for it is the Single-Hopped PAs or IPAs. My question is what hops can be used as single hopped and why? or Why not? Can I use Chinook for that or Galaxy? Please feel free to give your ideas...

I used the purified water and took an example of the wort before boiling, the PH is between 5.1 and 5.4, which i suppose is fine. Well, I did know how thick is the mash, did not realize need to do that measurement..

Mine is a fairly 'new' one. I have used it for a year now, but I will check it anyway. Thanks. :)

I use a hydrometer. Before I bottled it, just collecedt some 'beer' during the racking by siphon

How do I calibrate it? I washed the hydrometer every time after using it. It is not electrical.

A hydrometer is what I use

Guess next time if the temperature is still this low again, I will just extend the period to 90 mins then.

Another piece info is that this time I used Pilsner (2 Row) Bel, while before I always used Barley (2 Row) US. Could this be a cause too?

Since the mash period depends on the crush and the temperature. I guess the safest way is to use starch test to see if the conversation is complete. Agree?

No, I did not. In fact, never did that before. But this rings a bell, I need to add this test into my brewing process. Thanks bro.

yeah, I mashed it for only 60 mins as always with this low temperature. And I milled the grains myself as always too. Just this time I got the malt from a friend rather than from a shop I normally got the malts.

Grain crush is very similar to before, mashing time is always 60 minutes. I guess apart from temperature, this time I got the grain from a friend rather than bought from the shop where I always got the malt. I did not ask the friend how long is the grain been stored. Maybe this is the main...

Grain crush is very similar to before, mashing time is always 60 minutes. I guess apart from temperature, this time I got the grain from a friend rather than bought from the shop where I always got the malt. I did not ask the friend how long is the grain been stored. Maybe this is the main...

Just brewed a batch of IPA the day before yesterday. As you can see the actual OG is much lower than the EST OG: Est Original Gravity: 1.060 SG ( 14.74P ) Measured Original Gravity: 1.052 SG ( 12.86P ) My average mash efficiency is around 72%, but this time was only 62%. The mashing...