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I agree with both points. does my ABV assumption look correct above though?

Ok, so I'm reading this as: 1st OG = 1.039 New OG = 1.54 1st FG = 1.010 New FG = 1.015 Assumed new ABV = 5.12% I also guess that means that this beer should end up significantly more malty/sweet. Great question on the DME add. I suppose if I was going for lower the FG I should have just...

I had a beer with OG of 1.039 hoping for FG of 1.006. Finished at 1.010. I decided to add Pilsner DME (boiled down to concentrate in RO water, with some yeast pitched in it). Ended up adding about .5 gallons to the fermenter, with around 1.5lb DME in total. Reduced corny pressure and added 30...

I really love homebrewtalk Thank you all so much for the advice!

Awesome. I appreciate the advice! Also, Cire said - No pale beer sparge liquor will likely need added alkalinity. I still was planning on treating sparge water. I really still don't understand if I can treat ALL my water salts for a 10.5 gallon batch within my mash and then at the end just...

Ok that makes. I can then reduce the lactic acid too. good point, thanks I'm new to this. Am I good to add all salts at the mash instead of treating my dilution water? or do I need to treat them all different?

Will do, how come though?

I'm brewing a high gravity beer (5.5 gallon after boil) that I will be diluting with distilled water to get 10.5 gallons to fill two cornys. I use distilled water for everything and I used Brew smith to build the water profile for an american lager as if I was using a large grainfather system...

Right on, thank you!

Will do, thanks for the guidance! Water chemistry is sort of my “last stage” of the basics, and I need to do better. I’m not sure why it intimidates me. But last question, let’s say my made up scenarios are real, and my ph raises before fermenting to 6ph, does that matter during fermentation? Or...

First part, got it good to know. Next, me same, not sure on 5.8-6, more of a what-if Mash ph 5.2, agreed, strips aren't perfect Mash water is RO, treated with 5.2 stabilizer. I haven't used a calculator yet. I did buy some 88% lactic acid but I have been afraid to use it.

I use PH strips, so not super accurate I know... towards the end of the mash I usually take a sample, let it cool a bit, then dip the strip. I'm not checking/treating sparge water or the water that is being added at the end. So i'm guessing I'm good on my wort until i sparge, let's say...

Another question on this process in terms of PH. I had a second beer come out very astringent. Fairly certain it was due to stuck sparge with too high of temps, and then stuck pump… fun day… I take my mash ph and it generally hits around 5.2, but I don’t treat my sparge water which is just...

Good point. I like to pressure ferment so that I can get my co2 levels up, so I can enjoy the beer faster without sitting it on serving pressure a week. I personally don’t use the 30psi rock back and forth method, and any variations for force carbonating higher than serving pressure really. Its...

Good idea. I should turn the spunding valve down a bit. I usually let it build up to 30 before I cut it off, and generally I’ve been able to still get full fermentation with carbonated beer in 3-4 days. But I’m also not using my tilt this time so I expect to let it go for much longer regardless.

I have an amber lager using mangrove jack California lager yeast, which recommends 64-68 range for fermentation. The room I’m fermenting in isnt insulated, it’s sort of a branch of the basement, the only area not underground. This morning it was around 60 degrees. In the winter it gets as low as...

sounds like a recipe issue for sure. I always weight my own grains at my local shop, but not all allow it. I doubt the yeast was any part of the problem, but I understand wanting to go with something low and slow.

Thank you, I’ll give it a shot

FYI, took a while to final try this. Ended up with FG of 1.047, a bit low for a Marzen… host of other troubles but just operator error. either way, I’ll end up with ten gallons from one brew day with a standard grain father. I’ll take it.

Perhaps there has been other discussion on this, I haven't found anything though. I only ferment under pressure, and use the SpundIT 2.0 Generally, I don't have issues with too much krausen overflow, but it happens, and I know the valve is not clean. Does it matter? Should I clean it? If...