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Here's the last reading

used a hydrometer to test.

what do you mean by, "feeding the yeast"?

or reiterated mashing, which I still have questions about

So I love big stouts and would love to brew a 12% chocolate stout in a vault city style. massive chocolate without too much sweetness. how do I brew a big beer like that on my 30l system? usually do the 4gallon batches and guess I'd have to reduce output for much bigger beers with a lot of body.

Tasted the measurements and yes a bit sweet, but not too bad. 2 months in a secondary, just getting there before bottling should help mellow everything a bit

Great replay, thanks a lot.

The software is a problem, especially for beginners. I know that most specialty malts lack the enzymes for convertion, but thought the enzymes in base malt make up for it. Also that higher mashing temp produces thicker, less fermentable Wort, which brewfather takes into account. Difficult

Weird about the recipe, its a bought BYO Magazine clone Recipe

Ok, still learning the trade. Thanks for the answers. Just one more, would aerating the wort with pure oxygen have helped with the FG at all? (Probably not if the sugar isn't fermentable)

The recipe called for a 68C mash, I think most stouts do. Our mill is rubbish, that probably caused our OG to be a bit low.

That does sound right... I followed this clone recipe, and used the OG/FG given by Brewfather

Hi Guys, our next try at a bigger stout has once again failed. We watched the whole process carefully, especially the mashing temp. We had no problems or mistakes that i can think of. Pitched 4 packs of 05 at about 22°C. Aeration by vigorous overhead shaking of the fermenter before pitching the...

I have a all in one 2800W system. from setup, grinding, mashing, boiling, cooling, pitching to cleaning usually takes about 7h. did a reiterated mash with stepped mashing once, that added 2h.

No has 500g in it. Jeah increases both OG and FG.

Just in between, thank you so much for your help, it's really appreciated.

it's in a 30l Speidel plastic fermenter with an airlock. primary of course 😬 We pitched, made pizza and checked on it about 3h later and bubbles had started. We had loads of flour and bits in the wort, so we filtered through a nano mesh while transfer to fermenter, think that aerates it quite...

I brewed an IPA Last Sunday, 7.2ABV goal. pitched Nottingham, I think fermentation is already done, that's how I like it.

It's in a 19C room at the moment. don't have a fridge etc., so keep in cellar 17-18C, front room 19C or office 22C. that's all I've got. it's wrapped in a foil blanket to keep it dark. So ill pop it back into the 22C room, give it a good shake to rouse the trub and make the ReStarter with Notty...

We did have the problem that we were no where near the planned Pre Boil Gravity, we think we crushed the grain to large. So we added some maple sirup to bring gravity up a bit, still didn't reach the planned 25.9P. Maybe we should pitch some yeast and see if it helps. Only have 1 pack of...