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Pitched at Fermentation temps and maintained within 1 degree. SS Brewtech Chronical fermentation control system rocks. I used the conversion that Yopper posted it came out to 1.015 which would be much more in line with what I expected. Gonna go back to the hydrometer, I took a couple of...

Thanks Yooper, that was my next step but I was wondering if I was missing something. I guess my palate is tasting sweet because my brain is telling it that it should be. I will do that. Brian

Ok guys. 3rd batch in a row that my gravities are all finishing in the 1.040 range. Yeasts US05 (Double IPA SG 1.085 Ferment @ 65F), WPL007 - double starter (RIS SG 1.095 ferment @ 68F), and Wyeast Belgian high gravity yeast (Belgian Triple SG 1.090 ferment @ 63F). Starters used on the 2...

2nd the water. Get a copy of Palmer's Water book. There is a lot of information in there but the chapter on adjusting water to style is worth its weight in gold. If you get a copy of your water report and learn calculate your residual alkalinity you can pretty easily adjust your water with a...

Depending on how bitter you like your IPA's you could go 2 oz of Chinook at 60 mins. Personally prefer the Citra for late additions and dry hopping. Would probably use the Galaxy for you late addition as well. I usually start adding make late additions around 20 mins then go all the way to...

Very inspiring thread. Your brewhouse is beautiful. Keep up the good work and keep us in the loop.

Just turn it down to 8 psi or so and vent off excess pressure and you should be fine. You can always drop it a bit lower and vent off a few times and to low the carb if needed.

Both are great. I personally don't think there is a wrong choice. Follow your fancy and have fun.

duplicate….sorry

I personally use a 10 gallon kettle and do 7 gallon boils. Every system is different but more room is always better to prevent boil overs. A full boil is a baby step towards all grain, congrats. Brian

Good point. Really only need 10 minutes and you have it sanitized enough.

Agree it looks like hot break. Did you add any hops to your starter? You will see that with a hopped wort.

What yeast did you use? If it is in the FG range for it then you can move it. Another option is to do a gravity reading 3 days in a row. If you don't see any change then you can move. Another thought is not to move it just let it clear and bottle or keg from there. A lot of folks on here...

Yes you will have to adjust. Unfortunately it will be a bit of a guessing game. Err on the side of caution. Nobody likes bottle bombs.

Two words. Iterate brewing. I have dreamed of doing this as all homebrewers have. But the cost is daunting at best, crippling at worst. I look at evil twin and mikkeller as examples. Still not easy but it does not seem like mount everest. Cheers off to bed gotta be up early for my day...

Two words. Iterate brewing. I have dreamed of doing this as all homebrewers have. But the cost is daunting at best, crippling at worst. I look at evil twin and mikkeller as examples. Still not easy but it does not seem like mount everest. Cheers off to bed gotta be up early for my day...

Looks pretty good. If you wanted to you could switch some of the pale wheat to barley to keep more of a half and half proportion. Either way you should have a tasty beverage there

Yep it's a competition. You have 1,000,000,000,000, well maybe not that many, more yeast than the bacteria. They will win and you will have beer. Drink well!

I'm in.

Wow, never knew such high tech grills/smokers existed. Yet another reason to love HBT. Thanks for the post.