Recent content by Jeremy_N

I would just leave it and make the adjustment next time. Should be okay. Sent from my iPhone using Home Brew

Did you sparge? If so, fly sparge or batch sparge? I recommend you take a preboil gravity measurement. Had you done that, you would have known your OG was going to be off and could have adjusted with malt extract or sparged more and boiled down to your desired volume. Also, your crush may not be...

I'm not really that angry. But I am drunk. I prefer to make pale ales and american IPAs. I have been brewing for more than a year. All-grain, adjusting mash pH, temp controlled fermentation, etc. My pale ales and IPAs are MUCH more enjoyable than most of the commercial craft beer I buy and...

What is your mash efficiency? Have you measured that preboil? I have about 80% mash efficiency but less than 70% brewhouse efficiency. This is due to excessive post boil wort for me because I have more in my kettle than goes to the fermentor. I don't worry about it because I am consistent. I...

An hour of chilling seems excessive. Did you stir the wort around your chiller? If you are filling a 55 gallon tub half full to sanitize, that will become expensive for sanitizer. Before you look into all grain brewing, I would look into controlling your fermentation temp. 68-70 ambient temp...

Measure with the hydrometer. But also, my experience with the refractometer conversion calculation using beersmith was right one everytime I tried the calculator and compared to the hydrometer reading. I know some people say they don't have success with the calculators, but check it out for...

Here are some things I would look at if I were you. I'm not sure what you have and have not considered. Mash temp. Are you sure your thermometer was reading accurately? At times they need calibrated. Could your mash temp have been too high? Fermentation temp. I know you said it stayed...

MLT = Mash/Lauter Tun This is referred to as such when it is the vessel you would perform the mash and also sparging (rinsing) the grains. HLT = Hot Liquor tank I think its only necessary if you are going to fly sparge. Batch sparging requires no such vessel. It's just to hold hot water...

US-05 (dry) is the same strain as WLP001(liquid). Just thought I'd share since a previous poster mentioned it and that should give you some more reassurance.

Looks normal to me for day four. Every beer ferments differently. You should leave it alone for another week then check the gravity with a hydrometer. It will start to clear as the yeast drops out of suspension. You want to make sure you reached your final gravity before you bottle if you are...

I'm no water expert. If you posted in the brew science forum you'd get the best advice from Martin and AJ in my opinion. Not sure if they will see this post. I think you said in a different thread you partial mash and you like pale beers. I think you need to look at your mash ph. The water is...

Several good solutions have been presented. Here is something to consider. I have similar complaints with my own process. I know my problem is volume and not properly scaling a recipe. If I want 5 gallons in my keg, I need 5.5 in the carboy. So I scale my recipe to 5.5 gallons. But...

I bought a fully assembled kit from kegconnection. Not sure if you are looking for something like that. If I had to do it again, I would not have bought a brand new CO2 tank. I couldn't really find anyone to fill it. So I traded it in to Airgas or my LHBS. Seems like the places I went...

I would add more Citra at flame out and increase the 5 minute addition. Maybe another ounce of Citra in the dry hop. If your looking for more of a pleasant smack in the face. Your usage seems moderately low to me. Also, see the thread on kern river Citra double IPA. I have brewed that about 3...

I really appreciate you both taking the time to help me out and give me some tips and reassurance. I'm looking forward to tasting a homebrew after I get my mash pH in check. :mug: