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A quick reference is between 0.75 and 1.0 ounce of priming sugar per gallon of finished beer.

1) yes, check the OG at flameout. If using a hydrometer, it has to cool before it is accurate and if using a refractometer then it cools much quicker. (in case you didn't already know that ) You mention topping off and then also ending up with too much in the fermenter. If this is the case...

I leave about 1-2" of beer in the bottle. Spray sanitizer on inside and outside of bottle (My OCD) Basically make a small 50mL starter wort and pitch the dregs into that and you are off and running. I step up to 100mL, then 250 mL starter then 500-750mL after that. Final step up to 1.5 to...

On point #1: I am not disagreeing with you, but again an example of how if you pack it into a smaller layer, the stratification will be minimal. If it has a chance to spread out, the thermal gradients can and will form. If you put any vessel into a fridge like the OP did, you exacerbate the...

A pint jar of wort would be pretty much homogenous due to it's small volume. A sample from the top is also a sample from the bottom, lets face it we are only talking about 4 or 5 inches at most. Plus it is already cooled and come to an internal ambient temperature so there is no more thermal...

My wife and I discussed this exact thing after the previous episode. We firstly agreed that having seen BB, we were in the "know zone" as to who the Salamancas were. SWMBO commented that something must change because Tuco gets 8 yrs and that would have him incarcerated during BB, so we figured...

While the black and tan is indeed a thing of beauty, it is a bad analogy of the discussion that we are having. That density stratification is created with BEER and once mixed up would not separate back into its components. It is not an equal comparison. I stand by my beliefs, WORT will...

After reading my last post, I realized there was an error which I fixed. I think someone mentioned it above but I think to ALL the threads and posts (usually in the beginners forum) where people are asking about OG discrepancies and we tell them to RDWHAHB and then we ask them if they stirred...

You aren't missing the boat, you are spot on in both instances. Your confusion comes from the fact that each of the scenarios above are independent of each other. Your hydro sample example above demonstrates that the difference in readings is due to calibration and inaccuracy of the instrument...

Both are occurring simultaneously. The warmer less dense wort has fewer sugars versus the lower layers that are more dense and cool. They are not diffusing to the bottom, as that occurs across a membrane. They are simply sinking to the bottom because they are cooler and more dense. They...

I'm not sure if the overall range of 1.044 to 1.068 could all be explained due to stratification. In my original response, I was mainly addressing that it is very possible to have stratification in this sceario. Especially in a fridge where there is active cooling processes at work. I will...

It was doomed from the start...lol

It would diffuse into consistency over a period of time, if left in the right environment. In this case, it's in a fridge where there is active cooling by the process of conduction. There is also convective cooling occurring within the vessel as warm rises and cool sinks. His sample from the top...

Thermodynamically speaking, ANY fluid will experience thermal stratification as it cools. Your sample from the top would be less dense than the layers below it.

Small clarification(s): Are you measuring mash efficiency or brewhouse/overall efficiency?

Beersmith just needs to be fine tuned and tweaked to match your system and processes. The strike temp of 161.4 can perhaps be caused by 2 or 3 things that I can think of at the moment. Look under the mash tab within your recipe. (Image #1 and Image #2) Not having the little tab ADJUST FOR...

^^^^THIS^^^^^ Make sure that u keep the distance between where the wire is connected to the pot and where you are working with the Qtip very close

I had the same thoughts and doubts but it was just so clean and purty looking that I could not resist. Gave me incentive to brew a double batch of my Haus Ale which is always a big hit at the annual Homebrew Day in May

Packers fans are hard to impress. :)

I'm with kev and madscientist. You can go straight to all grain, but I just don't think it's a good idea. Do a couple of extract batches to learn the process and teach yourself the steps. In the meantime, read all that u can and watch YouTube videos about all grain. How to Brew is a good...