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Really appreciate your insight. Thanks!

Mashed at 152 Thermometer hasn't let us down before No kettle heating during the mash Used a hydrometer for all gravity readings Used rehydrated S-05

Yeah, I figured that might be the case. Still hoped to get a little closer to the 1.022 the OP achieved. I've given the carboy a jostle and given the yeast a good talking to, so I'll see where we end up.

Had a couple of issues with the original recipe. All probably my own fault. First off, my BIAB efficiency was terrible, which I attribute to poorly milled 2-row, which led to me having to top up with DME. Secondly, it's only fermented down to about 1.030. First time using lactose, but it's...

Thank you!

I had a similar question to this. I have vanilla beans soaking in 6oz of bourbon I'm adding to my porter. I'm keen to avoid transferring to secondary for this because a) I don't need the clarity and b) why risk unnecessary oxygen exposure? However, I'm also concerned the vanilla/bourbon...

Thank you! I also love that quality of MO compared with 2-row. It doesn't stay cold in the glass for too long in South Florida. :mug:

Hey guys, I'm giving this recipe a shot this weekend, only with Maris Otter base malt rather than 2-row. Wondered if anyone had experimented with adding a bit (maybe an 1oz) of lemon rind at for the last few minutes of the boil? If so, what were the results. Just after a subtle lemony flavor...

First sample last night after 11 days in the bottles. Really excellent. The grapefruit flavour was very pronounced. In fact, this tastes more like Grapefruit Sculpin than the regular kind! Hoping that will mellow a bit as they continue to condition over the weekend, but really pleased so far.

Nice work. I followed a similar process with a partial mash, so maybe the S05 was a difference maker also. I used WLP001.

Wow, how'd you get the FG down that low? I only managed 1.011. Somehow it went up a point from primary after secondary. For those who've bottled when did you find the premium drinking time was? Mine has been conditioning a week. I'm guessing drinking it quite fresh is important because of...

Hey guys! I've some West Coast hops left over from an IPA brewed a few weeks back, so I wanted to take a stab at this Golden Ale I adore form my home town of Shrewsbury (I'm stranded in the US) It's a low ABV, sessionable ale with great hop aroma. It's described by the brewery as such...

Going to brew this one up tomorrow as a Partial Mash. This is my first time properly using Brewsmith, so I apologise if it's illegible. Any thoughts? Confident of getting it down to under 1.010 with the 149F mashing temp and subbing some cane sugar. ================ Boil Size: 4.92 gal Post...

Excellent. That's good to know, thanks! I'm going to do a WLP001 starter next week, so should be well on the way.

Oh wow, that changes everything. Expecting an attenuation between 76 and 80 per cent (advertised is between 73-80), which I should get when mashing at 148F(?) gets me right down to 1.010. Thanks!

Thanks for the feedback. Any suggestions for combating it? Someone suggested switching out a little of the DME for corn sugar.

Hmmm, replace a bit of the DME and add to the end of the boil? How much, would you say?

Thanks for explaining. All of this seems quite difficult to quantify. How does one know how much is being lost, truly. The Beersmith calculations?

When you say batch size, do you mean the amount of water going in, or the amount I hope to end up with in the bottles? Sorry... my n00bness is showing.

Ah, man. I'm super confused now. I haven't brewed yet, it's a recipe I'm planning for this weekend, but I'm going based off a slight variation of this recipe, adapted for partial mash, with slightly different hop additions. I think Sculpin is a helluvalot dryer than 1.014, so I'm curious as to...