I recently started re-calibrating all my equipment because I figured out I have some error there. I also have been very far off from expected og. My thought is to tackle one variable at a time. Equipment has all been calibrated correctly now, so that one is fixed, but still missing gravity by like 15 points.
Next on the list is water profile. Last will be grain crush. (last because the home brew store has a mill and I do not).
I used brewtoad in the past but that doesn't exist anymore. So now I usually write up my recipes in a notebook and then use brun' water to make sure my minerals are Correct. Then check with brewers friend for the gravity numbers. I tried brewfather today, see the link. I have not added that much Gypsum to a mash ever so I'm wondering if I'm doing something wrong with the math or if I really should be adding this many minerals and that might explain my poor efficiency.
I always use RO water because we have incredibly hard water where I live. It is from the store Dispenser so I am assuming that it is truly RO water.
Like I said, I'm trying to go variable by variable so I can track down this efficiency issue. The end beers are still OK, but tend to be a bit bland. On the flip side, my Oktoberfest is one of my family's favorites despite the low efficiency. This recipe is for a rye ipa.
I am looking at using more software and less paper and pen as well as improving the overall efficiency and flavor of the final beer. Also, no mosaic hops. They are gross.
Thoughts?
https://share.brewfather.app/OboJzGK9OEGXu8
Next on the list is water profile. Last will be grain crush. (last because the home brew store has a mill and I do not).
I used brewtoad in the past but that doesn't exist anymore. So now I usually write up my recipes in a notebook and then use brun' water to make sure my minerals are Correct. Then check with brewers friend for the gravity numbers. I tried brewfather today, see the link. I have not added that much Gypsum to a mash ever so I'm wondering if I'm doing something wrong with the math or if I really should be adding this many minerals and that might explain my poor efficiency.
I always use RO water because we have incredibly hard water where I live. It is from the store Dispenser so I am assuming that it is truly RO water.
Like I said, I'm trying to go variable by variable so I can track down this efficiency issue. The end beers are still OK, but tend to be a bit bland. On the flip side, my Oktoberfest is one of my family's favorites despite the low efficiency. This recipe is for a rye ipa.
I am looking at using more software and less paper and pen as well as improving the overall efficiency and flavor of the final beer. Also, no mosaic hops. They are gross.
Thoughts?
https://share.brewfather.app/OboJzGK9OEGXu8