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I started out using the wyeast version and over time have gone to WL. I find with 002 that I get a more consistant attenuation rate. I can predictably get between 72-75% attenuation based on mash temp where the 1968 would be all over the map. Anywhere from 67%-72%. Same recipe, same mash...

I tend to overpitch 002 just a bit to help aid in complete fermentation. The Fullers strain is wonderful but hou have to treat it right to get what you want. Sent from my SPH-L720 using Home Brew mobile app

Perhaps carbonic bite from overcarbonation? Sent from my SPH-L720 using Home Brew mobile app

I am not sure if this is your issue but it is one probability to look into. If your thermometer is way off it might have something to do with it. Rule out all possibilities by checking the easy one's first. Sent from my SPH-L720 using Home Brew mobile app

Have you calibrated your thermometer. It may be reading high? You may think your mashing at 152 and it is really at 149. Sent from my SPH-L720 using Home Brew mobile app

That is strange. Not quite sure where else to look into fixing that. Sent from my SPH-L720 using Home Brew mobile app

Oh, and for boil off rate you need to try and keep the same vigor from boil to boil. Take volume measurements throughout the boil to see if you need to boil harder or softer for the remainder of the boil. You only need a rolling boil. The wort does not need to be jumping in the air. I get 1/2...

So are you landing your preboil gravity numbers? If you are then your mash effieciency should be good. Based on the problems that I had when I kept coming up short on my OG, my efficiency was lower than what I was calculating. When I adjusted for that I started hitting my numbers. Sent from my...

It seems your mash efficiency is lower than you think meaning you need more grain to get the OG you are after. Are you using any brewing software? If you are coming up around 10 points shy each batch then you need to recalculate your efficiency to a lower number that matches with preboil...

I did the exact same thing. I was using the $20 CDN and got tired of questioning the readings I got from it. Wife got me the Thermapen for christmas. Well worth the $90.00. The majority of home brewers do not want to spend that much on a thermometer but think about it. Temperature is everything...

From the info you gave about your process you should be getting a lower finishing gravity. Couple questions. Do you think the temperature in the room your fermenting is dropping at night? Are you using oxygen or aeration? If the temp is dropping at all in that room that can make for an under...

I believe that as long as your mash ph is in good range and your recipe is not overboard with high lovibond malts then there is no reason to separate the roasted grains. Brewers have been mashing it all together for years upon years. Control your process and you will not get unwanted flavors...

Are you using a correction calculator for your refractometer reading? Once fermentation begins the refractometer will no longer read the gravity correctly. The reading needs to be converted in a calculator to even be somewhat accurate. Have you taken fg feadings with a hydrometer? That is all I...

I have a gallon jug that I do my starters in. When I have to make huge starters where there is possibility of overflow I use fermcap. It keeps the krausen way down and eliminates overflow.

Next time I will try adding sugar later into fermentation. Alsi I will trying dosing with oxygen a second time. I have not yet tried these methods.

I do need to make sure that my thermometer is reading correctly. The beer is still in primary. It seems my best bet is to ramp to 80 and rouse the yeast and wait.

I have not taken it off the yeast and I do need to look into making sure my themometer is reading right. I will try ramping higher and rousing the yeast again. It seems that repitching at tgus point would most likely do no good.

I brewed 10G of tripel a month ago. 1.086 OG 87% pilsner and 13% invert sugar. Mashed at 151 (one degree higher than usual.) Made a 5 liter step starter out of two smackpacks of 3787. Oxygenated wort and pitched at 65 degrees. Ramped temp up to 72 over a week period. After 3 weeks I noticed...

Yeah you are right about that...Although it diluted my OG and will not end up exactly how I planned, it is still yummy beer.:D

Yeah, it is chlorinated. I run through a carbon filter to get the chlorine out. Based on the responses I got I guess I should not have any significant off flavors.