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I agree the top 3 culprits are usually crush, crush, and crush. I'd typically not suspect pH but as mentioned above if you had really alkaline water it might be possible your pH could be so far off to affect conversion. That is a very pale grist and you mashed at about 4 qts per lb (very...

Hard to know without knowing what the intended volumes are (i.e. did they calculate for only 5 gal post boil and not include losses?). I guess it also depends on what you're considering to be RIS level. I think BJCP classification is just "Imperial Stout" now, but the old RIS specs say...

I maybe should have clarified my answer. When tweaking a recipe there's more to it then just adjusting the gravity, especially something like an imperial stout. The sugar is likely there because it's a big beer with lots of specialty malts - i.e. it's a way to bump up the gravity without...

I would not suggest just cutting an Imperial stout recipe in half. It should be easy to find an Oatmeal stout recipe in the ABV range that you want, you're better off going with that. There's lots in the recipe section here (Yooper's is a popular one) or you can pull one off of any number of...

I'm with Shade, I'm not sure a NEIPA is what you're after by your description. I find them softer and smoother than west coast style IPA's but I would not refer to them as malty. Yooper's house pale recipe is more of what I would consider a malty pale ale (I've made it before using MO as she...

If you want you can easily mash the whole 7.5 gals in a 5 gal pot. I brew 3 gal BIAB batches in that size pot and have gone up to 10 lbs of grain, I just have to do a quick dunk sparge to get the full volume. Mash with 3 gals, if you squeeze the bag we'll you'll lose about 0.5 gal to...

I use this for brewing salts. https://www.amazon.com/dp/B0012LOQUQ/?tag=skimlinks_replacement-20

^This, absolutely. Don't fear the foam, sanitize the fermenter right before and transfer into it while it's still wet. I don't typically bottle anymore but when I did I loved the vinator for sanitizing bottles. Quick spray and you're good to go, it just takes a few ounces for the whole batch...

Well if you only look at your grains that's 15.325 lbs, so in 6 gals that's a mash thickness of 1.56 qt per lb. 100% conversion would be 1.078 so you would look pretty good there with 1.075 first runnings. I think one problem is beersmith expected you do get a whole lot of fermentables from...

I'm not understanding your terminology. By "end of mash" do you mean your first runnings? If so that estimated target doesn't look right. If you're aiming for a 1.089 beer the first runnings should be a lot higher, and would definitely be higher than the pre boil estimate as that includes...

I would definitely do a starter. :mug:

I usually make my tripels with just pilsner malt and sugar. I've never personally been able to tell the difference between something like simplicity clear candi sugar and regular table sugar in the same recipe. A little aromatic is okay though since I find it pretty intense I'd probably knock...

I've done multiple batches on my various systems with and without hop spiders but IME you don't reduce the total trub with a bag or filter, it just now becomes kettle trub rather than fermenter trub. You still have to account for volume loss in the recipe somewhere. When brewing an IPA I count...

Five O'Clock Brewing as in it's five o'clock somewhere

If you're using a stirplate it looks like you would get about the same yield doing one big 3.5 step vs. the two steps (this according to yeastcalc using Kai's calculations for stir plate). If it's just intermittent shaking then that seems to be where you get the jump with the second step. Not...

BIAB isn't necessarily less efficient than a system set up with HERMs. You may lose lauter efficiency from not sparging, but you gain some back by having less grain absorption, and usually less deadspace. There is a wide range of what folks actually get in practice for both methods. One...

Yep looks like break material, did you happen to use whirfloc or irish moss? As above color in the carboy always looks darker. Even pretty pale ales can look dark red.

Definitely looks like a pellicle to me. Doesn't mean it's ruined. At least you should be safe from bombs in the keg so I'd just see how it turns out.

Ah, didn't see that. I thought the OP was talking about a dunk sparge with new sparge water. Yeah, that makes no sense. 10% compared to what? The recipe with the author's assumed efficiency? Squeezing vs. not squeezing? You really need to do a couple batches with good measurements and...

Yep, agree with BWKKat. If you've been doing full volume mashes with no sparge you don't have to add a sparge step just because that's how the person writing the recipe does it. For my 3 gal stovetop batches I do add a dunk sparge step like you mention, but that's only because I don't have...