Search results

hmm wonder why the software i use came up with 70% efficiency... so what efficiency do you hit when you calculate in my OG of 1.054?? I am still about 10 points lower on the hydrometer then i should be that i do know :confused:

I posted a few posts up :)

yes this is how my setup is thank you for the link. my grain did look similar to the image. so let me throw this question out there. what temp should my sparge water have been? and should I have not let my mashtun run dry?

HOME BREW RECIPE: Title: Waldo Lake Amber Brew Method: All Grain Style Name: American Amber Ale Boil Time: 60 min Batch Size: 5.5 gallons Boil Size: 6.25 gallons Efficiency: 70% STATS: Original Gravity: 1.066 Final Gravity: 1.017 ABV (standard): 6.53% IBU (tinseth): 49.64 SRM (morey): 12.95...

just promise not to laugh ;) this batch says it required a 60min mash @ 153 and a 10min mash out @ 170 I preheated my mashtun added 4.5gal of h20 @ 164degs and doughed In my 14.5lbs of grain. I hit 153.8 degs at the start of my mash and ended at 153.3 degs. here is where it gets tricky for...

I get my grains from NB. they look crushed to me but what do I know :):) how should properly crushed grain look?

I use brewersfriend.com for software as it is free (at the moment). it calculated my efficiency to be 54%, horrible. I know this sucks just don't know what I am doing wrong. i tend to lean towards my mashout/sparging technique, or lack of, as the issue

good day folks. brewed my second batch of AG last evening (Waldo lake amber) and it says I shoulda hit 1.063 but I only managed 1.054. I brewed a brown ale and was also off on my OG by .010, where in the heck am I going wrong? I nailed my rest temps, I started boil w 6.25 and wound up w...

so the only reasons one boils wort is for addition of hops and to sanitize the wort? does the boil change the flavor profile of the wort at all, meaning if I were to boil the wort for 60mins and not add hops would I end up w a differ flavor profile wort or just a sanitized version of what I...

if you need help setting up your place I work for beer :) I live in SoPo

ok so just let the yeast settle at room temp then decant and then feed them a new buffet of wort?

my starter is sitting in the fridge ready to be decanted so I can step-up one more time before I pitch this weekend. after pouring off the unwanted liquid should I let the yeast slurry warm up to room temp b4 I add my next batch of starter wort?

sounds like NB owes you a new carboy and bottling bucket. shipped to you free

ahh the "other" Portland ;) i have spring water right up the road so it's a simple choice for me but water like Dasani is just filtered NYC tap water so guess its all personal prefrence.

Maine or Oregon? I plan to always use Poland Spring water when I brew.

not sure I am qualified to answer with only 1 batch under my belt. I'm sure an aquarium one could be used but the SS one seems pretty sturdy. I have a 2 micron one. I don't filter my O2, right from tank to wort.

so it seemed to keep in the beaker. I was limited on how much I could shake it but I am gonna cold crash/decant it and have another go around. overall for my first ever starter it wasn't a complete failure :)

yeah bro I have foil on it. pitch and pray is the name of the game :) I'll follow up tomm

no man I don't :( that's why I have it in the pot it's sitting in. I will be picking up a 2000ml beaker tomm for sure.

hey pablo. 1L. this is gonna get messy I think ;)