Recent content by mountainslide

That's from grain, I pitched a half pound of uncrushed two row into 6 gallons of wort. Started at 120F and dropped to 105 in 48hour sourmash. I would assume it's lacto but it could be a number of things. All I know is the wort tastes like sweet tarts. :)

lacto after a 48hr sourmash

I calibrated the hydrometer in distilled water, read 1.000. I bought a refractometer it measured 8 brix. I am guessing the wort had enough other dissolved solids in it to throw off the reading. Thanks for the help.

I am going to grab another hydrometer tonight, I will measure my volume precisely tomorrow when I boil. I am going to try to find someone that will let me borrow a refractometer as well. Very wierd

Yes I have sparged, sorry if that was unclear. I have the unhopped/unboiled wort in a cooler right now with some uncrushed grain to sour it.

I have notches on my mash paddle for each gallon when in my brew pot. Did that when i first got it, was pretty spot on.

Its in the cooler right now, going through a sourmash, I haven't boiled yet. I was just going off of what beersmith said for a 15 min boil, it called for a preboil volume of 6.41 gallons. Temp of the wort was at 68.

Checked it on two scales as well, :)

Its around 6-6.5 gallons. This is only going to be a 15 minute boil for 5.5 gallons into the fermenter.

I was mashing a berliner wiesse yesterday, after mashing I took a pre boil gravity reading after the wort had cooled to room temp 68* F. The reading was 1.056 corrected for 68 degrees. I was shooting for 70% efficiency which should have put me at 1.035, at 1.056 it would be at 113% which is...

Firmware Engineer, BS in Electrical Engineering.