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I have been hitting mid 60's for some time. Unexpectedly hit 92% today so the grain bill was completely out of wack. Ended up changing from a 5.5gal to a 10 gal brew. Preboil gravity was 1.072 I split the batch and used 001 for one fermentor and 1272 for the other. Looking forward to seeing...

Im not really talking clear beer. What I am getting at is that commercial beers have a much more crisp (in terms of flavor coming through) and punchy (notice the flavors particularly hops) where as my beers flavors seem to be muddled together. Hopefully that clears things up (pun intended).

Brewcat.. 11 lbs of Maris Otter Pale Malt 1 lb carahell 151F for 90min. I have been having issues with my efficiency, not sure if that would effect the character im talking about. The wort is hazy in the boil kettle until I use my immersion chiller and it clears up. 1.5 week in the primary...

Yep i have been pouring properly. When you say "you might need to wait 2 weeks instead of 5 days," what do you mean because i have been waiting 2-3 weeks for the current beers and they still have zero clarity.

If I use gelatin and bottle condition, will i be removing to much of the yeasties used for carbonation?

The waiting sure is tough. I have a few beers in the pipeline so im good with making more beer right now! I have about 7.5 gallons bottled right now, and 5 gal fermenting (A blonde & blueberry blond I split) what do you recommend for clearing? Ive thought about gelatin but i am using a swamp...

Billl, my beer is the complete opposite of clear. I cant see my hand on the other side of the glass. I have not cold crashed because how i understood it, bottle conditioning would take longer. Condition for 2-3 weeks. Fridge for 3-5 days, however long they last!

http://www.cityofeagan.com/images/publicworks/utilities/EaganWQR2015.pdf Just googled and this appears to be my water source. thoughts?

Unfortunately I didnt pull a fg from the batches but the expected fgs were all below 1.010 I have not done a water test. I understand that water chemistry makes a large difference in taste and bitterness but how would that effect fullness/heaviness of the beer? Appreciate the help.

Should mention the specific brews i have been talking about are my last 3 AG ipas. all OG of between 1.044-1.050. all used WL001. Bottled conditioned.

Wondering how commercial brewers have such crisp beer. By that I mean my brews seem to come off as heavier and slightly yeasty. Commercial beer no matter the abv tend to be light and refreshing. Anybody understand what I am getting at? Not sure if it is just the calories in the beer or if...

I assumed the quart or so would be plenty as well.. Which is the reason I hastly didnt do a starter. Any ideas as to why the yeast is taking longer to start?

It is in a swamp cooler @70F. In the past I have added ice packs once fermentation has started to keep it @ 70F and when in the secondary i shoot for ~62F. I used about a quart to quart and a half of yeast.

Any merit to warming the beer up a bit?

First time harvesting and reusing yeast. WLP001. I unfortunately did not use a starter and have had the beer sitting for 24 hrs @ 70F. No sign of fermentation yet... no krausen nor bubbles in the airlock. I plan on letting it sit another 24hrs and see what happens. Yeast was harvested 2 weeks...