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If you are doing the rest after fermentation is almost complete, the temp won’t make a difference. It will affect somewhat the carbonation calculations as more co2 will have been released.

Fingers crossed for you. welcome to the learning curve of brewing. It will get easier. I brewed with an 8 gallon kettle and a 10 gallon mash tun from a cooler for 5 years successfully on the stove. It can be done. You definitely need another vessel for mashing.

Just spitballing here….I am thinking that your steam condenser setup might be effectively diluting your wort. If you are boiling aggressively perhaps you are generating more steam than the condenser can handle and liquid is then returning to the kettle. You are still concentrating the wort but...

From one tablespoon? I respect your opinions Martin, but I don’t agree that it would be perceptible.

Relax. Don’t worry. Have a home brew. No damage done at all.

When I first started using Brewfather I made an error on what my boiling temperature was in my profile. It directly affected my ibu calculations a lot. Once i corrected by entering my altitude things adjusted.

Thanks. I know this and should have stated they lower pH in concert with the malt. But I am still correct about the pH of the sparge water likely being higher than the mash if not treated.

Refractometers do not read gravity correctly in the presence of alcohol. A correction factor must be applied. Most brewing software includes this utility. It can be found easily on the net.

The purpose of using salts is to get your water in the proper pH range. So why would you not treat sparge water? Otherwise you are sparging with a higher pH water tha you mashed with. And the amount of salts should be for the total volume of water you are using, not your batch size.

Congratulations on another good showing. Keep it up.

When using that priming sugar calculator you should prime based upon the highest temperature reached during or post fermentation. So you should have primed based upon your 90 degree temperature. Did you prime based upon 60 degrees?

It is a wheat beer, but you don’t have wheat in the ingredients?

Yep. More details would certainly help.

Your chloride to sulfite ratio seems really high. 6:1.

First let me a bit picky. Carbonization is the act of turning something into carbon. So I hope you aren’t doing that to your beers. There should be no flavor contribution from the yeast if you bottled after fermentation was completed. No matter the temperature. My opinion.

United States of America. Thank you.

What was the water like for this brew? Tap water, distilled, RO with salts added?

It must be a saison braggot.:cool:

Nice score. I bet whoever sold you the glass car boys was happy to get rid of them. They are an accident waiting to happen.

And I am also getting about 48+ bottles now that I have also invested in a stainless steel bottling wand.