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UPDATE. So last night I bottled this batch and was very worried that the FG would be high given the amount of crystal malt. However, much to my surprise my FG=1.010, actually lower than the estimated FG. How is this possible? I thought that since I had so much unfermentable sugar that the batch...

To be honest I just DON'T GET why fly sparging takes longer. I do a double batch sparge (no mash out, 10 minutes rest after each sparge addition is added, vorlouf every time) and it takes a while. 15 mins total for vorlouf, 20 mins total for sparge rests and prolly 20 mins to collect runnings...

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So I made an fresh-hopped IPA the other day. I used 1oz dry simcoe and 0.5oz dry centinnial at 60mins, 6oz wet cascade at 10mins and 6oz wet cascade at flameout. When I make this recipe without wet hops I usually dry hop for a week or so before bottling. My question is would it be okay to dry...

Hmm good to know. Seems like a pretty big flaw and something that would be fairly easy to fix. Do you know of another program/online calculator that gives a better estimation as to FG?

There is some truth to this. I double batch sparge and my 1st runnings were short by about a 1/2 a gallon. I increased my sparge volume to compensate and hit my pre-boil volume pretty much on the money. This raises the question, do different grains effect grain absorption? Also as to the...

Wow. I swapped out Vienna for CarrVienne b/c I thought it would be the closest substitute. After reading up on different grains I now realize that ~30% of my grain bill was unfermentable crystal malt. What does this mean for my beer? Is it just going to be super sweet? Also, as enlightening as...

Several months ago I brewed a 5.5G batch of Bell's Two Hearted Clone courtesy of eschatz. Recipe here: https://www.homebrewtalk.com/f69/bells-two-hearted-ale-clone-close-they-come-91488/. Everything went pretty well and I got a bewhouse efficiency of 67%. Since then I have really dialed in my...

Fermentation temp for this strain is supposed to be in the 90s (at least i think so). Nice and dry as in it was dry like a saison should be, not overly sweet. Its been fermenting for 1 month.

So about a month ago I brewed a 5G batch of boulevard tank 7 clone. Recipe below https://www.homebrewtalk.com/f71/boulevard-smokestack-series-tank-7-farmhouse-ale-clone-250256/ I used the infamous wyeast 3724 before I knew how much of a pain it was to use. No starter, just one smack pack...

If a recipe calls for dextrose as part of the grain bill (i know its not technically grain but whatever) when and how do you add it? Just add it to your grain in mash tun? Add to wort before boiling? TIA

Yeah for brew 1 mash vol=4.28G and sparge vol=5.29G. For brew 2 mash vol=5.21G and sparge vol=4.71G. Also for brew 1 I did mash out, single batch sparge and for brew 2 I did no mash out, double sparge. I'm just confused about why beersmith is saying my efficiency is LOWER for brew 2 given that...

Okay so I am a little confused about my efficiency #'s, and how they seem too low. Using beersmith2 and here are my last two brews: 1: 2 hearted clone Brewhouse efficiency: 72% Est Pre-Boil Gravity: 1.053 Measured Pre-Boil Gravity: 1.050 Est Pre-Boil Volume: 7.89G Measured Pre-Boil...

So i forgot to take my pre boil gravity until my wort was almost to a boil (~190F). I took the sample but as it has cooled a lot of break material has setllted at the bottom. Should I just take the sample as is or try to siphon out the liquid, leaving the break, and then take the reading? Thanks

Uploaded with ImageShack.us First taste 2 weeks after bottling. Still a little green but plenty carbed and had some nice lacing throughout the whole glass. Bottom line: I'm hooked and looking forward to trying Bell's TH clone this weekend!

https://www.homebrewtalk.com/f71/boulevard-smokestack-series-tank-7-farmhouse-ale-clone-250256/ There you go

jetmac - I think the inaccuracy with my gravity readings was my temp. In all the excitement I didn't make good note of the temperature when I took my readings, so if the wort was to hot that is why the gravity would be read as artificially low.

Okay it took a while to upload pics but here it is along with a brief synopsis of my brewday of EdWorts Haus Pale ale Steps (as per my beersmith notes): -Heat around 12.84 quarts water to 170F -Put in 1TBL 5.2 stabilizer -Pour strike water into mash tun -Dough in slowly and stir...

I brewed Ed's Haus Pale Ale yesterday (My 1st AG too, very fun!). According to beersmith I added 7.4 quarts of 200F water at my mashout, stirred thoroughly and let sit for about 10 mins. It brought the temp up to about 170 which was perfect for me. I then vorlaufed about 2 quarts and drained...