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OG 1.080 FG 1.014. I was expecting something in that range. How could an infection change the co2 levels? I don't think it is the beer was delicious. Maybe it allows the co2 to be absorbed better, but does that change the amount of priming sugar? From Brewersfriend: Temperature of Beer used...

Hi guys, I know there are a few threads about this but couldn't find a definite answer. I bottled a 1 gallon DIPA batch about 10 days ago and the beer is way over carbed, foam gushes out after opening and is almost only head after pouring it gently in a glass. I can just tell by the noise in...

Looks fine to me

Recalibrate your thermometer.. Mine was off by 6 degrees from the store Screws everything up Also, check your gravity pre-boil and adjust to reach your target OG

Just to give a quick update the IPA is pretty much stabilized around 1.017 that had an og of 1.055. I was suspecting my thermometer for ****ing up my mash temps. I calibrated it with boiling water and the water was boiling steadily with a temp of 206F instead of 212. I think all noob brewers...

Well I kettle mash So it's true it's hard to keep a constant temp, especially the bottom of the kettle tends to be warmer then the top of the kettle. I bring to water to 160F put the grains in, put lid on, flameout and check the temps every 15 minutes, usually if it's too low i turn to heat...

The thing is a dry hopped before fermentation was done (at 6 days), so the dry hops is (still) not falling down to the bottom and keeps coming back up and creating a green foamy cake at the top. Nailed it, that's the reason why i'm reading low Brix when the real gravity is still high. :ban...

Great advice Do you think the hop haze can also impact the refractometer reading? I know hops don't affect a hydrometer reading, but didn't think at all it could possibly affect the refraction of light

I love how lower 80's is described as extremely hot in Ottawa:p 75F is more than fine especially at the end of the fermentation, 80 is a little too hot

Yes thats exactly what I do, I press down, lift it back up and drop it back down. I feel like it gives a clear distinctive line that way. Actually I just realized this morning how important the temperature of the calibration water is. I would take water from my sink fosset and try to get a...

I agree, but there's a big difference between 1.016 and 1.020 That's more than approximate IMO

It was very clear before i dry hopped the thing with 0.8oz. It's been 11 days now and just 62% attenuation. I guess i've been struck with the 1.020 curse. In any case just proves that Brix readings + correction factor = bs

I just pulled a sample to check the hydrometer reading... 1.020:confused:

Just pulled a new Brix reading for both 8 for the left one and 7.8 for the right one. I don't understand. I measured 7.5 yesterday and 8 today. I must have screwed something up yesterday. I also notice that I have to recalibrate the refractometer very often. Temps are pretty much the same...

I think it can't be shorter than 3 hours, unless you do a no sparge no chill method Mine is 4 hours but that's including a 45 min hop stand mash 60 min mashout 15 min sparge 15 min getting to the boil 15 min boil 60 min hop stand 45 min chill 15 min filter aerate and pitch 15 min cleanup 15...

That's exactly what i'll be using my refractometer from now on. That and determining pre boil gravity. Actually I just took another reading today and the Brix reading dropped from 8.2 to 7.5 so 1.016 to 1.014 within 24 hours. Clearly the fermentation is not done. Was expecting it to have been...

Yeah I agree. The only thing, is that the first one is dry hopping since Friday and should therefore need to be cold crashed / bottled in a few days.

Both all grain. Tried to keep the mash temps in the lower 150s (using a kettle). I split the vial by eye, but if anything think a pitched more in the first than in the second. I also used tin foil on the left batch for the first 6 days then switched to airlock for dry hopping.

I would keep the lid totally off during those 3 first days or just use Glad wrap to keep any bugs out.

Hey guys, Another noob thread for you. I brewed these 2 IPAs 2 Saturdays in a row. -Left is a Chinook/Citra IPA with an OG of 1.055. This one was brewed on the first Saturday. I dry hopped it 6 days after (last Friday). -Right is a Light Munich/Citra Smash IPA with an OG of 1.050. This one...