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So could you not compensate for your whole hops by adjusting how much volume is left at the end of the boil? If you know that the hops are going to remove a certain amount of volume, wouldn't be better to adjust the boil times to allow for the loss, so when you transfer to the fermenter, you hit...

Thanks, that helps me understand things. So what do you think is the best method for determining efficiency? Should I go with the numbers that Beer Smith is giving me? Or should I use the numbers and formula from Palmer's "How to Brew"? I guess I can use both, but I am concerned about...

Good God, I come back in to check out my post and WOOSH! Right over my head. I am gonna have to go back and re-read all of this stuff a few dozen times to see if I can make sense of some of this.;)

Think I just found the answer to my own question. I didn't let the wort cool off much when I took the pre boil gravity. So that has to be where the problem is. Guess I need to get a test stand and let the wort cool all the way down before I go writing down numbers and stuff. :D

So is the best thing to do to stir the wort some before the boil to take a reading? I wouldn't have thought to do that, since there was plenty of movement of the wort. Also, does the temperature of the wort have an impact on the gravity reading?

The pre boil gravity was 1.054 with 6.5 gallons in the kettle. Reading was taken with a hydrometer in a thief, right from the boil kettle before I turned on the gas. The liquid measure I got from the sight glass on the side of my kettle. Same with the after boil volume, after I chilled, I...

I drew the sample after cold break and letting the trub settle, then just opened the valve on the pot and filled my thief with the hydrometer in it. The math I did earlier gave this a Max efficiency of 55.53, so that would be 1.055 - 1.056 for the max OG right?

I am hoping for awesome! I brewed a Blonde Ale 9.5 lbs Pale 2 Row (US) 1 oz Cascade (boil @ 60 min) 1 oz Willamette (% min Aroma) White Labs California Ale WLP 001 (1000ml starter) 2 lbs honey ( not used in boil - added to fermenter with yeast) Grains were crushed at Austin...

DOH Just realized what I was doing here. Should be 9.5 x 38 / 6.5 = 55.53 (Max E) 54 (OG) / 55.53 (Max E) = 97.2% That is a number I can live with. :cross:

It is good info, I even went over it in the book, I guess i just never worked through the math there. Guess I can't complain then, if 30 is the number a lot of people shoot for, my math gave me 36.37. Course working through the rest of the math for the Maximum PPG on 2 row pale malt means...

I am using Beer Smith, and when I go to the efficiency details screen, it lists the efficiency based on target volume, into boiler and into fermenter. So which number is the one that is most important to consider? I just did my first all grain batch, it went smooth, no issues, but I didn't...

Man, I have alot of cash sunk into this hobby here Between the blichmann kettle, chillers bits and parts and I easily at $1200-1300 bucks. Not counting the stuff that I had from early on in my brewing attempts, burners and a spare carboy or two.

Dec 16th 08

Just got into my nut brown again. Had tried it yesterday, noticed a bit of a bite on the back end, nothing too bad, just, strange. SWMBO tried, she liked it, said it tastes like a mash up of Newcastle and Fat Tire. Did some force carbonating on it last night, nothing over 20 psi, just to try...

Thanks for the tip sir!

So how big of a MLT do I need to shoot for if I want to do 10 gal batches of all grain? I realized the grain bill has an impact, but is a 5gal cooler enough? Or should I just step up to the 10gal round cooler?

Is this not normal? :drunk:

Ok, it has now had 9 days in the primary, and still the color has not changed one bit. I am starting to wonder about this thing. I am still getting the occasional burp off the blowoff tube, but I would have expected to start to see some change by now. Anybody else run into something like this?

That is what I am doing now. Last night, I was blowing off a ton of foam at first, with all of it in the head, without having forced any CO2. 5 mins ago, after letting it sit under pressure out in the garage ( 35 to 40 deg) I had really no head at all, but tiny little bubbles. Still, not what...

Now I understand, and have done forced carbonation, just haven't really been happy with it every time. I think it is a matter of getting the pressure just so, and time. Now I have a keg that a "naturally" carbonated with priming sugar, let it hang out for 8 or 9 days now, and would like to...