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I've been reading about understanding pH on Kai's site, here's a link Link to Kai's site on mash pH I'll take a guess as to your high pH question, the beers you made before were darker beers. Darker malts are usually more acidic, pushing the pH lower. Since your last batch is all lighter...

Malticulous I think you're right, thanks for the link. I've read Kai's work on Understanding Efficiency, but I never read his work on Understanding Mash pH. Link to Kai's work on Understanding Mash pH I always assumed my mash was falling into the acceptable pH range 5.2-5.7, and that was...

I didn't think doing a Calcium adjustment could raise my efficiency 10%, I was suprised. I BIAB, full volume mash, with no sparge and consistently get 63-67% efficiency into the boiler. My last batch I added 5 grams of Calcium Chloride to increase my Calcium levels from 7 ppm to 75 ppm, mainly...

I've only dry hopped with whole leaf hops once, and they were fresh, but I've found I get much better dry hop aroma from pellet hops.

I would definetly dry hop, and I'd do it in the primary during week 3, or the last week before you bottle. I'd also recommend a fine mesh nylon hop bag. You can't beat dry hop aroma, hop bursting just isn't enough, well not enough for me anyway.

The colder you can get it without freezing the better. I drop the temp down to 28-29F then hold it for 48 hours. Dr.Bamforth, on an episode of Brew Strong about chill haze, said colder temps -1 to -2C were more important than the length of the crash.

Thank you guys for the help, splitting the difference works for me. I use poland springs water and they list 4-10 ppm calcium, so I wanted to bump it up to 50. Thanks again, Bob

Well you got me curious which kind it was, so I asked. Here's my email and the response. Hi, I purchased a small container of Calcium Chloride from the Cambridge shop a couple of weeks ago, and I had a question about what kind of Calcium Chloride it actually is. Is it CaCl2 or is it the...

Ok, thanks, I thought I might be overthinking this, but I wanted to be sure.

One gram adds 72 ppm Ca, does this mean per gallon?

Here's the one I use It's a 10.5 gal(42qt) Polar ware Brew Pot, 239.99 from Austin Homebrew Supply. Here's a link Austin Homebrew Supply The height to width ratio is closer to a tall Blichmann rather than the wider Megapot, so you'll have less boil off. I do full volume mashes with...

My first all grain I figured 75% efficiency into the kettle, I wasn't to happy with the 63% I got either. I don't sparge so that's another subject, but I would guess with a double batch sparge you should be getting close to 80% into the kettle. At least you know you got some good numbers to...

Did you calibrate your refractometer? I'd check your hydrometer too.

Here's an interesting article on starters I found online.

Blue Moon clone?

I'd be cautious ordering pacman from rebel brewer, they sent me a 5 month old pack of pacman last month.

I dry hopped before I filtered. It does seem to have less hop aroma, I was thinking maybe it was the fresh hops vs the pellets. I'm dry hopping it again with some more fresh hops in a fine mesh bag in the keg now.

I tested it with water first and found a couple of small leaks, so I put hose clamps on every connection, that fixed it. The gaskets didn't leak at all. I'd recommend keeping the receiving keg cover open so the pressure doesn't build up.

I just filtered my first batch with a 7 micron plate filter. The one on the left was in the keg for about 10 weeks, the one on the right was in the keg for 2 days. Same grain bill, besides the plate filtering the only differences were the one on the left used wyeast 1764 and was...

Based on your recipe I calculated you had an Original Gravity of 1.068. I'd cold crash it for a couple of days then keg it.