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I can see that your post mash and post boil gravities are really off. For example you state an estimated post mash gravity 1.037 after correction, but then have 1.030 post boil. This would only be possible if you diluted with water. Post boil will always be higher from the boil off evaporation. In any case, I think the hydrometer calculator is setting you ...


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First, I can't see your images from my work computer so I'll explain it from scratch. Each type of grain (base malt and adjuncts) have a potential yield of sugar. For simplicity's sake, we'll use the "point system" (that is Specific Gravity minus 1 times 1000), so for a Specific Gravity of, say, 1.040, we would say that you have 40 point (1.040-1 = .040, ...


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Looks like you are doing it right to me, using those calculators. The only thing that might change your actual # is the calibration temp of your hydrometer. Be sure that it is 20C. Some hydrometers are closer to 15 or 18C, depends on the manufacturer. Although that won't change your OG much. 67% mash efficiency does seem like a normal for BIAB. If the ...


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I have read that crushed oyster shells work really well as a pH stabilizer.. Best when used at the beginning of a ferment to keep it from dropping to below 4.2 which would stall the fermentation in many cases.


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Are you sure your looking at this correctly? doesn't beer smith use OG post boil? your looking at pre boil gravity? after you boil you should hit your target. never run extra water through the grain bed once your 2nd runnings get below 2 degrees plato/brix. you can wind up with tannin extracted from the grains. get yourself a handheld refractometer ...


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Why dont you do a 15' out. I mean after you add the fining agent at 15' pull a sample... cool it down... and measure the gravity. if its too high add some water to your kettle to adjust the gravity into your target. once you add the water boil for a few minutes then chill. I am also very curious on how you get 95%??? that has got to be one interesting ...


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If your brewhouse consitantly achieves 95% just use that setting in your recipe/brew software and it will cascade to the grains allowing you to reduce their wieghts to hit a target OG. This will mainly result in a reduction in the base malt, while keeping most specialty grains close to original weights. Or you can estimate by hand, if a recipe is calculated ...



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