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If it ends up being a lacto infection could just say you made a sour IPA? :mischievous:

Yeast was WLP099, 4 packs with a 5.13L starter with 17.35oz DME. Fermentables are Maris Otter 36 lbs, table sugar 20.1 lbs... Mash at 122F for 30 min, then 148F for 60 minutes, boil 60 min. Batch size 6 gallons, BH efficiency 80%, est. mash efficiency 87.6%. Estimated pre boil gravity...

It wasn't right on mine either, changed it and got FG to 1.174...

Yeah, I'm just wondering if it will taste the same. Guess I can try both ways and find out...

Make a 6L starter with 19oz of DME, boil it on the stove then forget you don't actually have the yeast yet and its being delivered in 3 days. Don't do that.

I had to buy a pump to increase the pressure to get a decent gpd rate. It fills a 30 gallon water bin I bought off ebay with an auto shutoff. I've read good things about Buckeye, I'd go there next time I'm going to upgrade/replace my system.

I have a Guinness clone I'm about ready to keg. I have a McDantim gas blender that I'm going to use with 25% CO2 and 75% nitrogen. The McDantim website says Guinness uses 30psi, however I'm not sure how long it will take to force carb/nitro a keg? With CO2 only beers it usually takes no more...

Has anyone tried using flaked rice instead of glutinous/sweet rice for an Ashahi clone? I had some difficulty not scorching the bottom of the rice I think due to it being milled when I used glutinous/sweet rice. Flaked rice would be much easier if it had the same taste...

I stumbled upon white labs super high gravity yeast that can tolerate ABV up to 25%. For entertainment purposes I wanted to see what the grain bill/fermentables would look like in a 25% ABV beer on beersmith 3. Turns out around 35 pounds of grain and 20 lbs of table sugar will get you 6...

I re-read the instructions and Spike says to put on the hose for the sparge arm for sparging. I was using it to mash also, wonder if that's what caused the issue...

Looks good, where did you get the hardware from?

I'm using this floating sparge arm for both mashing and sparging... even with this it still creates channeling.

I mixed the mash well at the beginning when I first add the grains but after that I don't. Should I be mixing it throughout the mash?

I'm using a 20 gallon mash tun with the Spike Trio system. I checked the temperature of the water in the mash tun with a Thermoworks Thermapen and matched the sensor readout exactly. However once I add the grain and start to mash the sensor reading on the mash tun is off sometimes by 4...

Great, makes things much easier.

More like 1 gallon for 10 pounds of wort...

Is there an easier way to add puree to the primary in a conical oxygen free other than using a dry hopper? Adding several gallons using a dry hopper would take forever... Or does introducing oxygen at this point not matter?

I was going to pitch the whole thing.

I'm planning on using RO water to get to a Pilsen profile. I'm using Beermith 3, but it doesn't give any info about what additions to add to the 4L starter. Can I just use RO water for the starter?

Ok, never thought of that, thanks!