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Haven't tried this yet, interested if anyone's tried something similar: 10 # 2 row 1 # carapils .5 # crystal 80 Cascade hops 1 oz. 60 min. East kent .5 oz. 15 mins East kent .5 oz. 5 mins Yeast: Nottingham dry yeast What do you think? Predictions on whether it will taste ok? I literally just...

No, when I made it i combined all the hops and divided them up in cups (fairly uniformally--simcoe, warrior, Amarillo) and just made an addition every 7.5 minutes or so across the 90 minute boil.

Was just using what I had on hand. Took a gravity reading yesterday and down to 1.007, for something of an ABV of 6% or so. Had a taste and it definitely had a sharp phenol like flavor with no aftertaste. I am hoping that mellows. I agree, could have used a dry hop. Yes, 5 gallon batch.

Haven't tried this yet, interested if anyone's tried something similar: 10 # 2 row 1 # carapils .5 # crystal 80 Cascade hops 1 oz. 60 min. East kent .5 oz. 15 mins East kent .5 oz. 5 mins Yeast: Nottingham dry yeast What do you think? Predictions on whether it will taste ok? I literally...

If I am doing a seasonable brew like my all grain pumpkin ale, then I do secondary. Otherwise I skip it. You can do all your dry hopping in primary, but if saving the yeast, and if you are going to dry hop or add clarifying agents at fermentation (I don't do the latter, some do) then best to...

Well, I guess I should have just went 12# on the grain. Hell, my HBSS the way they package always leaves me with .5 leftover. Lesson learned. Better high OG than low. And less leftovers. Won't do another 1.045 batch. Unacceptable.

Ok, I used 11.5 lbs of grain. Did I do good, ending with 6 gal of wort at 1.045? I mean, if I ended with 5.5 gal would I have had my 1.060? How can I calculate what my efficiency would have been?

Yep, crush my own. I used refractometer on unfermented sample. Pre- pich, but stored in fridge. Took a day for me to get my ref. Broke my hydrometer on brew day! That was the long story. Honestly, I really figured my OG would have been good. Must have just been too diluted.

Ok this is a first for me. Water chemistry is fine, I think. Never had a problem. While brewing some of my seasonal pumpkin ale, I look into the refractometer, and guess what--1.045 OG! I was aiming for 1.055. Again, I don't think its my water unless the alkilinity has gone up severely...

Yes, best of luck and I'll be checking out your company!

I don't think it was a contest. I think I speak for many when I say no one should feel 'defeated' in this healthy discourse on a complicated topic. This is how we get better at our hobby is all. Over time new things are learned, unlearned, relearned, reinvented. Sometimes it is just as much...

170 should not be enough to extract tannins.

Yep, no need to wait. When batch sparging stir, stir, stir. I'd say stir a few minutes, don't idly let it just sit there.

And for some, their secondary fermenter may just be letting rest in the bottling bucket a few days before bottling time

Good point, I once used cold water on a batch sparge (just to try it) and it took my wort temp way down. Took forever to get to boil temp.

Too long

Yes! Dead on.

Agree. Normal beer.

Any reasons to rack off to a secondary?

That's nothing but beer. It's fine. Drink up! People tend to worry too much about what goes on in the fermenter. Worst case scenario is some slight off flavors, and some infections actually improve taste. But you aren't infected so don't worry.