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That's the first time I ever had. I had never even taken the ph reading of my sparge water before. I did add "salts" to the sparge as per Beersmith.

Yes usually one min of pure 02 through a stone.

ph of my sparge water was 6.6 and I added 2ml of lactic acid to get it down to 3.3. I didn't mean to get it that low.

This last beer is a 10 gallon batch of Rye-PA that came in at OG:1.072 Mash temp was 154 I used 3 packs of US-05 (re-hydrated as per instructions) Estimated attenuation was 74.7% I got 59.7% Estimated FG was 1.017 and after 20 days I'm at 1.028 and have been there for a week. Started at 67...

I thought it was low as well. I think I added lactic acid to the sparge water, I'll have to look at my notes. The thing is, I did'nt add anything to the sparge on the last couple of beers and still had high FG.

I use my refractometer pre fermentation, but a hydrometer after. I calculate the refractometer with distilled water every so often. I'm thinking that maybe my mash PH could be part of the issue. I use acidulated malt and my ph meter's probe went out. I just got a new one before this last...

I've been brewing for a while, probably 60-70 batches, and for some reason my beers haven't been finishing lately. I'm lucky to get down to 1.020. I'm an all grain brewer using a RIMS system and fly sparging. I usually get around 75% mash efficiency and roughly the same brew-house efficiency...

The seeds will give you a roasty, nutty flavor. Make sure you use seeds with the shell on them. I just brewed this again and used shelled seeds and it was pretty astringent. As far as the cinnamon is concerned, it is really not all that up front IMO. If you are wanting to get a cinnamon flavor...

Not as active as I thought it would be, but thanks for going to the trouble of recording this. I'm always concerned if my little guys are finished with their dance because I never see any action. Now I know that there's not a lot going on.

It's that time of year again. Pumpkin everything. I'm not really too into the pumpkin spice world, but I really do like this recipe and will be brewing it again next. I acquired 4# of raw pumpkin seeds and plan to put 1# in the mash, 1# in the boil and the other 2# in secondary. I'll try to...

Swirl that bad boy, just not after a couple of days.

Well the keg is long gone by now. It was pretty good though. I added the coconut in 2 parts, 9oz in the mash and 9oz in the boil w/15 min left. If I do it again I'll add another 9 in the fermenter. The coconut was there, but it faded fast. I took this to the deer camp with a bunch of Bud...

+ 10 the necker brown + 5 stout + 5 coconut brown ale +5 OVU winter warmer + 5 2 hearted clone + 5 oatmeal stout 25,489

The beer is on day 4 in the primary. I took a reading @1.030 (OG 1.058) and had a quick taste. It tastes like macaroons. I like it. I put 9oz of well toasted coconut in the mash and another 9 oz in the boil with 15 min left. Not sure if I want to add any more to secondary. I'm trying to get...

Personally, I think the comment about not drinking until the boil is a pretty good recommendation, not the easiest thing to do while sitting there watching thermometers, but I have found myself in a pickle trying to pull it together after a few too many.

I'm wanting a little taste of the Islands in preparation for a long cold Ozark winter. I have been all through this thread and I'm trying to come up with a recipe. I use the BIAB method and want to toast my coconut instead of using an extract to try to keep away from that "suntan oil" flavor...

This turned out GREAT! I took 2nd in the competition and everyone who tasted it thought it was very good. The keg is kicked as of this post, and I'm pretty bummed about it. It was getting better and better with age. Thanks for the recipe.

I have this sitting in the secondary right now. Looks and smells great. This is for a gourd beer competition we have in our local homebrew club.