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It could be the 5.2 pH Stabilizer product. By the way, it has been proven to be pretty much worthless.

Time for some nit picking. Acidulated malt or acid malt. Acidated is not correct. Carry on……

Ever had a Duvel? Totally opposite of what you are saying.

The basic formula used by most homebrewers is pretty simple: ABV = (OG - FG) * 131.25.

Salts are generally added to the brewing water to bring pH into the proper range. They can be added at the kettle as well. All this is dependent upon your current water. If a recipe just tells you to add a certain amount that is not taking into account your current water. I would be leery of that.

I seem to recall that 34/70 is POF negative so phenols are almost impossible.

Great podcast on MBAA by Fermentis about W34/70. They ran a series of tests and pretty much concluded that you can do almost anything you want and still get solid clean and neutral results. what I took from it was fermenting at ale temps made no difference than lager temps. Benefit was that it...

What BrewnNKopperKat is saying is with that grain bill you won’t get to 5% ABV. Also a hop with that high of an AA would be very bitter if added at the beginning of boil (typically at 60 minutes). Use it towards the end of boil.

Are you drinking from the bottle or pouring in a glass? It makes a huge difference IMHO.

Strike and sparge volumes are dependent upon your equipment profile and performance. Also the method you use to sparge. also the type of system you use to brew. Tell us more.

Clear wort into the fermenter does not necessarily lead to clearer beer or better taste. There is some benefit to trub in the fermenter. The question is how much.

You specify the attenuation percentage of the yeast you choose in Brewfather. Nothing is automatic, as is the case with most brewing software. If your percentage is too high then your FG will be unrealistic.

I seem to have similar lag phase times with my lagers. 48 hours is not abnormal for a cooler pitched lager yeast IMHO.

Patience grasshopper! Give it some more time to clean up.

I just started using Brewfather. I would suggest spending time making sure your equipment profile is setup correctly. It affects most calculation. You are confusing about about the Crystal 60 situation. Sounds like you are entering something twice?

Bitterness and strong hop flavor are not really qualities you want in a Hefeweizen.

Not sure how you reached that OG with that grain bill. Did you boil long? In a normal situation that would be about a 10% beer. Your molasses quantity seems real low. .19 ounce?

Thanks. Now it makes sense.

Eww!! Not something I will be trying.

Sanitizing vinyl? What’s that all about?