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Awesome thank you, I did try my sample from the gravity reading and for not being carbed it was pretty drinkable

pretty confident in the thermometer calibration, my setup has a built in double check with a thermometer on the kettle and then i have a handheld one to double check, but thanks for the input, i know 1.002 is low considering the est fg is 1.012 i have a pic i will post for reference

Recently brewed a cream ale on 12/6 and just looking for some input and reviews of it 4# 6 Row 3# 2 Row 1.5# Flaked Corn 1# Carapils/Dextrine .5# Caramel30 .5oz Cascade 60min .5oz Cascade 20min 1oz Saaz Flameout/Steep Wyeast American Ale 1056 w/starter Est. OG - 1.048 Measured OG -...

thats what im looking to do but theres so much krausen im a littlr skeptical about trying to take a reading right now

also wondering same question as op, been 8 days in primary, airlock has stopped and krausen is still about 1-1/2" thick on top of beer, this is longest and thickest krausen has been around for

So what are ways to increase conversion efficiency? And what i highlighted in the quote if im understanding this correctly its saying that if the grain bill weight is 7# than preboil volume would have to be 7 gal for 100% lauter efficiency? I'm stuggling a bit with this and its probably a lot...

okay thanks everyone, a lot of info here, a lot of trying to understand here, i just want to recap here quick. so brewhouse efficiency-not so important for smaller batches main focuses are mash efficiency and lauter efficiency ~someone correct me if im wrong~ mash efficiency - how much of the...

Thanks for the info, we always used a single batch sparge but decided to give the fly sparge a try this time around

Grain Bill is as follows Cream Ale 4# 6 row 3# 2 row 1.5# flakes corn 1# carapils/dextrine .5# caramel30 Post mash gravity 1.032 6.45 gal collected from mash with fly sparge OG 1.044 4.5 gal into primary....roughly 1/4 gal left behind to trub hop debris

We did take a pre boil gravity which came out around 1.032 if I remember correctly, I wrote all our readings and temps down then our pre boil volume was 6.45 gal roughly with no water top up and our OG was 1.044 but we had 1.5 ga boil off so I’m assuming the 1.5 ga boil off is affecting that...

I feel like we were damn close in our mash efficiency our est og was 1.048 we hit 1.044 and our est preboil vol was 6.5 gal and i rounded up in the op but we were a shade under the 6.5 gal line id say 6.45 but in the picture i posted (NOT MY NUMBERS JUST A SAMPLE, mine are on another computer)...

Brewed a cream ale yesterday (12/10) and had a few firsts, but not necessarily bad firsts, it was the first time attempting to fly sparge (just used a strainer to pour sparge water through), was also the first time using a propane burner instead of the stove top and this is where lies my...

i felt the same way going into my first ever brew from an extract kit, did what i thought was plenty of reading and prep work ahead of time, found out as we got into it we werent as prepared as we thought we were, first brew day for me went probably close to 6 hours, dont let that worry you...

for future reference and out of curiosity, is there any problem with say waiting a day before pitching yeast? just so i can assure the temp gets down to ideal pitch temp. just a thought that came across my mind today

Yea I adjust the coil every so often and give it a gentle stir to not aerate it

ice bath+chiller coil hooked up to hose

Knew that was the case but was having a hard time getting it down under that

Primary 12 days, Secondary 3 weeks, its been kegged about a month now havent poured one in some time 8# maris otter 2# victory 3.5oz chocolate malt mash at 158 for 75 min 1.25 oz US brewers gold - 60 min (local store didnt have UK) .75 oz fuggles - 30 min .25 oz fuggles - 5 min 1 oz ekg -...

So i brewed a ESB and the final product is meh, the color is spot on, the upfront taste is fantastic and tastes exactly like an ESB, but the after taste is less than desirable, does anyone have an idea on what could cause this? The yeast used was Wyeast #1968