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Yeah, I left behind as much trub as I could while getting as much wort as I could. Yeah... I guess the small batch may have also just thrown thigns off.

Agreed. I'd like to nail the number and get the volume close, but I'm much happier nailing my OG even if it means less beer.

Yeah, a refractometer would be great for this! I'd never thought about checking the whole time I was doing the boil. And yeah... I'll do the math and change the efficiency. That's a great idea. Meanwhile, the yeast is chugging away with a nice layer of krausen. So, while I may have less...

I did not check gravities before the boil. I pulled those first runnings and started to caramelize them in a separate pot while I collected the rest of the wort. I suppose I should have. Logic tells me that those gravities would have been low though, if I boiled off so much and still hit the...

From Beersmith: 7 lbs Pale Malt (2 Row) US (2.0 SRM) 8.0 oz Munich Malt (9.0 SRM) 4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) 2.6 oz Roasted Barley (300.0 SRM) 4.0 oz Brown Sugar, Dark (50.0 SRM) 0.75 oz Fuggles [4.50 %] - Boil 60.0 min 0.25 oz Fuggles [4.50 %] - Boil 10.0 min Scottish...

Hey all... just finished cleaning up after my brew day and I'm a bit confused. I brew all grain and decided to do a smaller batch today (2.4 gallons) of a Scotch Strong Ale. Mashed in at the right temp (finally got a truly accurate thermometer) and volume of water according to Beersmith...

Interesting insights. I used Jamil's Brewing Classic Styles as the basis. US-05 was the yeast. Mashed at 154. Ambient room temp in the cellar was 65 degrees, I didn't have a reading inside the fermenter during fermentation. I cooled the wort with a chiller down to 80 degrees and then...

Malted.

I brewed my first American Wheat recently and it turned out differently than I had expected. Recipe is as follows: 5lbs 2-row 5lbs Malted Wheat .5lbs Rice Hulls Hopped with Liberty at 60, 15, 5. So, the hop profile is what I expected and I really like it. But the beer is quite...

Awesome! Thanks for the info!

I'm AG now. 8 batches under my belt of AG.

During a discussion today with a friend, the subject of brewing water came up. We realized that we had no clue how to read a water report within the frameworks of brewing. We also wondered about getting water from a source such as Primo and using it to brew. So I looked it up and they...

When I look at this chart, I wonder a few things. I look at it and I see that some styles need time to come around and be ready to drink. The Imperial Stout, obviously needs time for the flavors to round out to optimal levels. But what I don't understand is where does that aging take...

That's what I figured I'd have to do. Just rack out the in-between parts. Thanks for confirmation!

That's what I would have thought. I just got back from being gone for work for a week and while some of it has settled, there's still a lot floating on top. :confused: Not quite sure what route to take. I did a gravity reading earlier... and tasted the sample... it tastes good. Not sure...

How long would one think this stuff will take to settle to the bottom? Or should I rack to secondary and be done with it?

Well, luckily for everyone involved, it's just a small test batch for something, so I can easily get rid of it. No need for you to worry yourself about disposing it. I wouldn't want to put you out at all. :D

Dangit. :drunk:

That green isn't there in reality. That's some odd lighting pouring into the room. Usually I have the fermenter covered so it lives in darkness, but when I uncovered it to take the pic, I noticed it wasn't going to be the easiest thing in the world to photograph. I tried using a flash to...

Thanks! Good to know. I can't wait to enjoy my super clear stout. :D