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I had the exact same issues that you had my friend. BIAB "should" have been higher efficiency, specially since I was fine grinding the barley. Mine never got over 55% though. I attempted about 8 or 9 times times following some great advice on this forum from many members, but in the end it...

Update So I ended up doing something a little different, but it worked out great, and only cost me $50. Same general concept, cycle the wort from an electric heating kettle with a ball valve to a screen shielded grain filled pot with a ball valve, but no heat. Cycle back and forth. I used a...

Thank you Doug! My sparge mashes end up at 80%, and my BIAB end up ridiculously low to the point where I have to boil down to a ridiculously low volume which means hop additions become all screwed up. I have fine crushed grains, stirred the entire process, used temps between 151 and 158, just...

Thanks for the advice. I've been trying to get away from BIAB, because my efficiency drops to 52% every time I've tried resulting in a lot of wasted time and energy. Plus with an exposed filament, I don't want to just add a filter tube because it would burn the barley. So while it's not...

Yes, the goal is to do 5 gallon batches up to 1.060 OG

I want to run this by you guys to see if anyone can come up with a better method. I love the ease, and simple setting the temperature control you have with electric brewing, but I am fairly limited on funding for new equipment so I have to plan out months in advance. Currently I have: 1...

Great Advice schematix!!! I made an English Brown ale that ended up with a few fruity esters... suffice to say, it was an excellent beer, but somewhere in the fermenting I let it get a little too warm, and the fruity esters took it out of the style. Had I looked up a different style that was...

Thank you! I just bought the digital edition.

I just got my score from the most recent competition, and it's another 28.5. My previous contests of different styles were all 28.5. Judge comments were all favorable, but the beers were not quite to style. Does anyone have any resources that can tell you which hops and malt combos to more...

Yesterday was day 9 of my current brew, fermentation seems to be over, I took a sample in my cylinder and there was no churning, or activity but it was fairly cloudy, so I dropped in some Gelatin and am keeping it as cold as I can, around 52 degrees or so. Checked it today and it's crystal...

I'm interested in the gelatine step... other posters said you add it in the last 2 days in the fermenter? Do you need to chill it to get good results, or are 64 degree fermentation temps ok?

I am so sorry you had those troubles! At that big of an overshoot on gravity, did you consider adding some pasteurized water to split it into two 3/4 sized batches at your target gravity?

The beer was tasty, don't be a troll... oh sorry, too late for that, I should say don't continue to be a troll. Since you seem to have poor reading comprehension skills I'll help you out, the question was: Will filtering help me with my speed-brew experiments, or will it be a detriment...

I have to confess fully... the problems were completely of my own doing. I forgot to add the Irish Moss in the last 15 minutes, so I knew it was not going to settle well, plus this was a speed experiment. I wasn't brewing it for the competition, I was trying to get a 14 day total batch done...

I just had my latest entry to a brewing contest come back rated. It was a Northern English Brown ale, and it received a score of 28.5. I had 2 major issues with it before I sent it out. First, I force carbonate with a keg, and don't have a counter pressure bottle filler, so I semi-rigged one...

That being said, it would still be odd for S-04, a "Medium Attenuation" yeast to be 75%, and Nottingham yeast a "High Attenuation" yeast to be 72%. I feel for that reason alone it's inaccurate. The only way I've found to decrease the attenuation is to reduce the amount of sugar you feed the...

I had 2 batches where I did a mash rest. First 152F-158F, second 155F-160F. My notebook is really starting to look like something awesome though! The Nottingham yeast still attenuated at 81% or higher. I just don't think the software reported the "high attenuation" of Notty properly, as I...

Have you experienced the problem with beers above 30 SRM not calculating the color correctly? I have that problem specifically with a malt called "Blackprinz" which according to the datasheet is a 500SRM malt, but it seems to end up twice as dark as calculated.

BeerSmith is fantastic software, and I'm hoping nobody thinks that I'm being too hard on it, there are small things, easy to tweak things that I think could be more accurate. Danstar yeasts are hard to find the attenuation percentages for because they are not listed in Danstar's documentation...

Danstar doesn't give a Percentage... Danstar uses terms like "low", "medium" and "high" and Final Gravity expectations. Which is why I thought listing your real life attenuation percentages would have been a good idea since BeerSmith's are obviously just made up, I am surprised at the amount of...