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Thanks to everyone for the questions and details. I may do another brew this week and will take more detailed readings.

Haven't been that detailed with recording each of my runnings. I usually just record final volume into the kettle and take a reading of that. Now I know why I should be more meticulous! :)

Thanks I don't have all those numbers and some are in the OP. I'll try to put it in this form when I have a chance.

Thanks. this answers another question which is "do you put the trub into the fermenter or stop when you're getting all the gunk?" I put it all in, running it through a sterilized fine mesh colander. I will keep making my crush finer

Thanks. My crush is quite fine. As noted in the post, I moisten the base grain to get more hulls so as to be able to handle a finer crush. Although there may be a problem in that my corona mill seems to be off centre and one side of the grinder produces a finer crush than the other. This is...

Thanks. since I was fly sparging and had the efficiency problem, I switched to batch sparging. So I'm not sure going back to fly sparging will help much.

I'm not sure what you mean. I use the ph estimate on Beer Smith and then if I need to drop it I add a bit of lactic acid if I need to increase I add a bit of baking soda. It's not scientific but I've not had super off base ph. I learn from previous batches and adjust so i guess it's the...

Yes I calibrate it to boiling water before brew because on time it was way off. Cheers

Cheers It's a 3 gallon batch as noted in post. I don't use a pump I just pour it back in slowly to avoid disturbing the grain bed.

Hi everyone I’ve been brewing all grain for 12 years now and probably should have nailed my process by now. But I took some time off and am currently brewing smaller batches (3Gal) until I get my brewing mojo back. (long story no point going over it now) The problem is no matter what I do my...

Sorry I should have clarified I'd rehydrate the yeast before pitching as normal. I've also added my corn sugar to water and boiled.

Ok thanks. I'll just rehydrate a pack of something similar (Probably Nottingham yeast) and pitch with the corn sugar when I am bottling. Or should I pitch into the carboy earlier and let it get used to it?

Ok thanks. I read somewhere else that some yeast might still be alive but I'm not crossing my fingers on that one. This is like extreme cold crashing.

Yes it was done. I was about to bottle it.

I have been having the worst brew days this year. Today's misadventure: I have a chest freezer with a temperature controller from Johnson Controls. I was using it for fermenting a brown ale I brewed a few weeks ago (and which I could not for the life of me get to chill below 70 until I set up...

Thanks. I appreciate what you’re saying. Funny thing about “forget the mash ph and brew” is that is what I have been doing and it seemed to my detriment—poor efficiency and I think compromised flavours. I’ve been finding that even though I’m using RO water (which I would mineralize after...

Thanks. Those are all good points. I will see how things go and then if this one is still bad once it’s conditioned I’ll redo with appropriate adjustments. I’ve contacted Brad Smith with my question about the mash ph adjustment.

Thanks for the fast responses. I’ll give quick replies. Chalk v baking soda. Ok. Noted. Unfortunately BeerSmith doesn’t have a tool to estimate ph increase with alkalines, only acid additions so I was making this up as I went along. Lactic acid 88%. Same as what BS used in its estimates...

I have recently begun brewing after a bit of a hiaitus (new house seemed to have bad brewing juju). I have also been updating my brewing tech with a ph meter and am paying more attention to the mash character. But I have a problem. I did a traditional English Pale Ale a few weeks back, first...

Thanks folks! It all sounds reasonable, I just didn’t want to do a batch and find it tastes bad, and not due to the brewers poor skills (for a change)!