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I've had to do it before on batches but never had an issue with it being thin and watery. I was in a 10 BBL brewery last week and they diluted their beer to reach target gravity. If you're doing it commercially in the UK, and you give the beer a name, every other batch with that name needs to...

I brewed a Smoked Porter and came in slightly over gravity (I was shooting for 1.056 and hit 1.061). I'd like the beer to be 5% (Beersmith suggests I'll reach 6.1% using WLP005). My batch size is 24.6 liters (6.5 US gallons). Should I add water to the fermentor or when I bottle the beer...

1.058, which was my target pre-boil. After adding 3L water it came down to 1.052. I added 500g of candi sugar to the boil towards the end, so my OG was 1.061. How do I work out my grain absorption rate, as that is what threw me the most.

I presume you mean let sit for two weeks in bottles, right?!

I usually get 63 bottles from around 21L as there's some dead space in the conical fermentor. I'm storing them in the attic bedroom as it is around 20C up there. Admittedly the one I tried last night was 9 days old but I also tried another one is bath primed several weeks ago (an IPA) and the...

tagz: My starter was ferrying for 48 hours. So made the starter and pitched the yeast to it Wednesday, and pitched the yeast starter to the beer on Friday. So the starter was fermenting when it went into the wort on Friday. Schmoltsbeer: Fermentation has now started on my main batch. The lag...

I have a batch priming issue... Having read up on batch priming, and following instructions, my batch primed beers never seem as carbonated as when I add 2.5g of sugar to each 330ml bottle. Although I'm getting some fizz from batch priming, it's nowhere near the same as bottle by bottle, and...

I always thought that with batch sparging you used one half of the water in the mash and the other in the sparge. Should my target amount be what goes into my kettle? Also, I'd not really thought about the rinsing of sugars so my drain on both the first runnings and batch sparge wasn't slow...

My mash efficiency was 77% but my overall efficiency is about 64% Madscientist451 - I did do all that (except maybe the ratio, that was just half and half the water).

Am I missing something? I've recently upgraded my system from doing BIAB to batch sparging using a 48L cool box. On all three occasions that I've used this method, my OG has been around 10 points lower than I've anticipated. I've ensured all my water measurements are correct, temperatures...

Has anyone ha any experience with this yeast? Made a 1L starter (which smelled pretty funky) using a stir plate and at the right temperature, but am guessing this is the yeast!) and having pitched it Friday evening there is still NO action happening in the FV this morning. Is this a slow...

Also, should I be concerned that after 24 hours there's NO sign of fermentation?

I made a yeast starter for a Belgium Blonde using White Labs WLP500 (Monastery Ale Yeast). It had 48 hours to start fermenting. When I opened it up to pitch into the fermentor, it smelled funky as!!! A kind of weird hybrid of cider with slightly sour/boarding on vinegar cover tones. Is this...

So I'd be better taking a pre-boil reading at the start of the boil so all the sugars are mixed up? I guess that makes sense my first pre-boil reading was 1.050 but I took another one not long before the book just to check as I thought that was too low.

I set my efficiency to 74%. As for volumes, I must confess my kettle doesn't have markings on it, so I have to go by sight. I have measured the 30L mark, which I filled my HTL up and to then drained half of it into the mash tun at a time. The additional litre was just water from a kitchen...

Thanks. I understand how gravity works, it was more that I'm used to looking at it as 64 points (or 1.064). Wasn't quite following the 1652 or 1574 part.

I'm not understanding about the gravity points?!

The two runnings were take straight out of the mash tun through the bulk head. The pre-boil gravity was from a sufficiently mixed wort. I'll check my hydrometer again but pretty sure it's accurate at 20C. I must confess, the crush on the Maris Otter wasn't great (I get it crushed, but this...

I used a hydrometer, but I waited for the samples to cool to 20C.