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Here's my question: Lets say you have four lbs of grain. If you would hypothetically remove all the sugars with say four gallons of water, then using more sparge water after this lowers your specific gravity obviously, because there is no more sugar to be extracted from the grain bed. In this...

i drink a couple before i start; i get the same thing when i do chemical synthesis. i'd drink before that too

alright, well it looks like i'm stuck with whirlfloc then. My malt extract was no where as clear as this wort. (I didn't use any irish moss; clarifying agent)

also, this is my second brew, but i used the whirlfloc tab split in half. I think it's working great, but the wort looks like miso soup! lol is this normal? most is setting down at the bottom and it seems crystal clear apart for the collodial clumps

yep! OG before yeast was 1.050....thanks forum!

Well guys, Im sittin at 1.070 before I dillute to 2.5 gal. Im think itll be in the recipe range of 1.052. This just mean my preboil Og reading was wrong somehow? I tasted it...and its real sweet and bitter...

I just finished boiling; its at 2 gallons. I started with 3.5, but I sparged with 4. I used a hydrometer for the OG. I think it must have been too hot....anyone else melt their hydro tubes??? Lol Also, Im allowed to top off with DI to lower post boil OG, right? I was aiming for 170-175 range...

One thing i was unclear on: when i made my "mash" water, after i let it do its thing for 60 minutes, I vorlaufed like it was my first runnings. Lautered at 170ish to stop enzyme production with a gallon and 1.44 gallons

Milled using lhbs mill, but the grain looked good as far as i could tell. Empty husks minimum powder abd liittle white gobs of starch

Recipe is 3.25lb rahr 2-row, .625lb gambrinus honey malt, .375lb briess cara-pils. Witg .25ozmagnum@60min, .75oz amarillo @5 and 0 min.

Yeah i thought it was because of barley varieties?

And this wort is prettyy light

No im saying strike was at around 168, it settled at 154. Recipe called for 156

Uhhh I thought thermodynamics says I need I higher temp to be steeping at 150 range...

So Im doing my first all gain batch at 2.5 gallons. Im using 4.88 lbs of grain to replicate "tuckers ale", which Ive never tried but I figured why not. I made three runnings, mash with 1.5 gallons @ 168ish steep for an hour, added a gallon @175 and then the last "1.44" gallons at the same temp...

Should just make some more abv, no? :)

Quick question; after sparging, if youre over OG cant you just add DI to lower it? Assuming you didnt burn it or something wont this do the trick? Maybe this is sorta taboo; i just havent heard anyone mention this...

Bob, thank you for all of the useful info. Do you know of a thread that illuminates the path towards professional brewing? Or would you mind sharing some things everyone should do if they want to start a brewery? I just finished up a chemistry degree, but I'll be damned if anyone is hiring...

So both Ales and Lagers have a "diacetyl rest"? I.E. All species of yeast? All right, so "floccing" is an indication of dormancy, not death. Cool :D lol, I like your attitude. I'll take the sample, but I'll just sample it myself if there's any ethanol in it. Here, I believe you. In...

How does contact with the yeast bed facilitate secondary metabolite digestion? Does the yeast bed send a signal to the active yeast that the solution is losing nutrients? Yeah, I didn't really like having one either, I was just told to keep one for whatever reason; Couldn't you add a...