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Just thought I'd update. Did my second hydrometer reading and it's steady at its FG of 1.013 so I'm cold crashing and then bottling tomorrow morning.

Engineering and brewing must be a good mix though, especially when it comes to problem solving.

Can tell you're an engineer 👌

Thanks for pointing me in the direction of some resources. I'll have a nose through at some point. I agree separating facts from anecdotal evidence is hard, further to that I find some of the science hardly applicable to the real world environment. I put it along side some of sport science...

Next time leave your science bitch creationism round earth bullsh*t at home. I'm a man of faith now. The devine entity has intervened. The beer god's we're happy to provide for the pure 🤣. But in all seriousness, thanks for your input and I appreciate you taking the time to enlighten me on...

I think this what I'm coming to realise and love within brewing. My negligence is accepted willingly by wort and beer 🤣

I used lallemand verdant IPA yeast under pitched slightly (-4g), however within the 0.5g-1.0g pitching levels on the dry yeast pack. I did this as I didn't want to risk wasting two packs on this beer.

Don't think that could be the case this time either as used my drill attachment to constantly stir the mash in an attempt to reduce the temp. So this was creating some sort of mixing whirlpool everything was mixed incredibly well before each reading. Also I had a temperature probe constantly...

can't be true I used a medically calibrated thermometer -/+0.2C to calibrate my other two thermometers which both were reading 70-72C the whole time. Believe me I've checked so it cannot be that.

I am shook, shocked, flabbergasted, flummoxed, bamboozled. Plain old stumped. The Wednesday morning hydrometer reading has just given me a FG of 1.013 (my hydro reads to 1.000 with distilled water to TOP of the meniscus @20C). Just checked the hydro and it's still calibrated, not cracked or...

Sorry typo. Was meant to say "guys" 🤣. However if I wanted to be rude I could have quoted always sunny in Philadelphia and said science bitch. I appreciate the help 👍

I would have either added ice/water or added more grain later it I had space however I was right to the brim. The other option was to take out some grain then add cold water but I could be assed at 11pm at night to be honest. I'm interested to see how it turns out however after the science boy...

This insight has just given me much more hope that the overnight mash was a good idea, thank you. I just thought, "you know what, hopefully during the time whilst the temperature drops it will allow more sugars be extracted at the lower temps" but after 90mins above 70C I was extremely...

I predicted it would finish a bit high on FG during brew day so I increased the dextrose addition from 0.3kg to 0.45kg and still missed my OG by 2points. Hopefully the extra dextrose allows it to finish 1.018-1.022.

I was aiming for 68C but I had already filled my kettle to the tippy top so ice cubes water etc weren't an option, So I gave up pretty quickly, considered it was 11:30pm and then decided to go to bed instead and deal with my mistakes in the morning 🤣. Future self's problem.

Long story short...we'll find out soon! Last Saturday, I messed up a mash temp for my newest beer (Double NEIPA) and ending up mashing at 70-72C for 90 mins. I was trying to stir like crazy with my drill paddle (attached photo) to reduce the temp to no avail! So I thought **** it, I'll cover it...

Haven't used it in a mild but have in a 30ibu 9srm bitter with crystal 60L & low colour Maris otter. I definitely prefer it to my Nottingham bitters however it took 2 extra weeks to lose its vanilla taste which became bit more fruity in ester profile.

Applogie Apologies, I didn't see where you said all or nothing. Sorry to waste your time 👍 good luck with selling your stuff

What hand grinder? Have you got a picture to upload? And what burco?

I was bottle conditioning and filling the bottles near to the brim of normal headspace. The strange thing is bottle conditioning oxidation of hazy IPA style beer seems to be extremely prevalent even with the active yeast scavenging the oxygen which remains in the bottle. On my next batch just to...