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My thermometer is 12 degrees off. I thought I mashed at 157 but it was surly 169. In Olathe Kansas water boils at 210. My thermometer shows 198 instead or 210. That's has to be why my beer tastes like sugar water and has a FG of 1.03. Dang...

What's gluco? Is it glucose?

When I change the mash temperature in brewersfriend it doesn't change the final gravity in the calculation. But, mash temperature does affect final gravity right?

Okay, thanks. I'll know next time. :)

So when my water is at a rolling boil, my thermometer should read 210? Water boils at 210 on Olathe Kansas.

I know old school thermometers can be off my 3 degrees. I wonder if my mash was 160 degrees.

I brewed 10 gallons and split it between 2 carboys. On the left we have a yeast cake of SafAle WB-06 from a brew I bottled 5 days ago. On the right we have WLP-300. I racked nearly over ounce of beer from the carboy Tuesday before pouring the new darker wort in. Can yeast change the color of...

I just thought of something. The yeast is surely not the problem because I threw a brand new batch of wort mashed at 135 on top of that yeast cake Tuesday and the fermentation has been incredibly active. If the final gravity and sweetness issue is because I mashed it 157, I'm shocked. I didn't...

I'm using a hydrometer since alcohol skews the refractometer.

Yup, ambient temperature. The temp in the room is a constant 66 degrees. I'm not sure of the temp inside the fermenter. My OG was 1.052 and current FB is 1.03.

Does that sound like a good active fermentation? 1 bubble per second for 2 weeks 1 bubble every 10 seconds for a week 1 bubble every 30 seconds for a week 1 every 60 seconds for a week

l'm stuck with the 66 degree house since it's March in the Midwest. What is the "something'" I should try? The packet said it was okay from 59 degrees to 75 degrees and I heard that 1 dry packed was all that was needed for a 5 gallon batch. So 66 degrees is right in the middle of the...

The brew at 152 came out great. l hit my final gravity and it wasn't sweet. l went for 157 this time to get more body. l was wondering if that was the problem.

5 weeks after pitching WB-06 my beer tastes very sweet and the FG is 1.03. I don't know what went wrong. It was supposed to finish at 1.007. I was getting a bubble every second from the fermenter for the first 2 weeks, 1 every 10 seconds in the 3rd week, 1 every 30 on the 4th, and 1 every minute...

At some point I want to try the no-chill method. I see home brewers transfer their wort straight from the kettle to a food grade plastic container to sit overnight before pitching the yeast but what about just leaving it in the kettle with the lid on?

This year I like pilsners and dunkels. Six months ago I was enjoying crisp, light lagers. If I try those lagers today they taste different than they use to. Do your tastes swing wildly based on whatever you're currently drinking?

Thanks! This looks like an excellent guide!

From what I have learned since diving into brewing a few months ago, hops act as a preservative so that's great! Hops act as a counter to balance the sweetness of beer and that's awesome because I don't like sweet things but, I don't like hop flavor either. So does that mean for my next brew I...

Perfect thanks!

Great, I thought about moving the cane around, I thought giving it a swish would oxygenate but if it's safe, I'll do it. :)