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After looking at some other forums, it seems like 2 teaspoons of alpha amylase will help eat up the complex sugars and bring the gravity down. thoughts?

mash pH came in at 5.47 on my brewfather calculator. I don't have a pH meter though, so that may be an issue as well. The thermometer I used was one that came with the Brooklyn Brewshop Everyday IPA brew kit that I got a few months ago. I contacted them and they informed me that it's an alcohol...

Yeah, I was thinking this would count for a slight difference in gravity reading but not 25 points surely?

This is exactly what I was thinking might be the issue but of course there’s no way to know now. I’m planning a new brew this weekend so I’ll have to get a new thermometer and see, thanks for your input!

I used a turkey baster to transfer out from the fermentation bucket into a 100ml cylinder. I then let the foam clear off and put in the hydrometer and gave it a good spin. I know it isn't good to open the fermentation bucket, but figured the 10 seconds it takes to transfer would be okay? I...

Hello all, I have a rye IPA in primary and was hoping to transfer to secondary tomorrow, but the SG is still way too high (1.034). OG was 1.058 almost 3 weeks ago. For an 11L (2.4 gal) batch I mashed 3.6kg (7.9 lbs) Golden Promise pale malt at 68 degrees celsius with mashout to 75 degrees...