Further, acetaldehyde is produced as an intermedite compound during fermentation, but is almost always fully converted to alcohol by the yeast. If you are experiencing a green apple-like flavor in your beers that aren't dry hopped as well, it may point to unhealthy fermentation. If it is only...

Are you dry hopping at or near room temperature, or closer to serving temperature? Personally, I have noticed more grassy flavors coming out of dry hopping when performing it at cold temperatures, versus more favorable flavors and aromas when doing it closer to fermentation temperatures. As...

I never understood where they got .9 gal as the dead space number. I did the same thing as @thunderwagn -- used water. I hooked up all the hoses, through the chiller, like I would be pumping out at the end of the boil. Once the pump started sucking air, I stopped it and then measured...

For what it's worth, the equipment profile that I posted in this thread was the result of about 25 brew days, across a multitude of styles. Some may not put much stock in other people's profiles, but what is in there certainly wasn't a guess.

Typo on my part, meant to say FG and not OG. Mash temperature absolutely does affect ferment ability and as such, the FG will be lower when the Mash temperature is lower and visa-versa.

I typically add 5-10% of the grain bill as rice hulls, depending on expected OG or percentage of flaked grains. I start at 5%, and as either go up, I increase up to 10%. Make sure, if you add rice hulls to your brews, to adjust the grain bill in your recipe, as they do affect the total amount...

I have noticed this as well. Seems like it used to affect OG, but no longer. Makes estimating your ABV, dry vs sweet, etc, a more difficult.

My last couple of brew days have involved using some sugar fermentables, and I haven't been able to dial in why my numbers are slightly off. Seeing as the sugar(s) as late additions was the recent change, I started digging in. I found, in the BF inventory that Cane Sugar, Corn Sugar, and...

I was recently reading this paper that analyses sub-boiling hop utilization. https://alchemyoverlord.wordpress.com/2016/03/06/an-analysis-of-sub-boiling-hop-utilization/ Unfortunately, the raw data is not presented, but there is a diagram (albeit small) that shows hop utilization by temperate...

Butter flavor sounds like diacetyl. How big was your batch and how much yeast (and how old?) did you pitch?

It has been interesting to see the direction that hazy IPAs have taken in the PNW. Whereas I keep seeing and having NEIPAs from the East Coast that seem to be getting even more adjunct-/adjective-laden, the trend out here has seen a turn back toward the PNW-style profile. Stil seeing plenty of...

SOLVED. Changing my target from Fermenter to Kettle fixed my problems. Adjust the ending kettle volume to get my desired fermenter volume after various losses, and all numbers are essentially spot on. Cheers to everyone that chimed in and especially @ChicoBrewer for the suggestion!

Yeah, I still have to adjust my recipes, but I feel more confident in the reported numbers now.

Ah, this sounds like a much easier hack than what I was going to try -- essentially, zero out the kettle dead space in my equipment profile and increase my batch size to account for the discrepancy. I get why BF calculates things this way, though I am not sure it is the best way to do it. The...

I am always surprised at the speed in which things that are even just mildly damp start smelling of mildew up here. Give it more than a little time, and it takes on that typically slimy feeling. Even the sidewalks get slippery in the winter from growth!

Agreed, I think it works well for this style. I specifically used L05 Cable Car from Imperial Yeast. As for the hop aroma, it didn't smell like other typical noble types. There was something else..."savory" about it, but yes, it definitely wasn't floral/minty/spicy and was devoid of pine and...

I did one recently with Strisselspalt hops, California Common yeast and an OG of 1.068. It turned out quite well, but still is conditioning and should get even better. The hops were particularly interesting -- the aroma is listed as an unhelpful "hoppy", but I couldn't quite place it. There...

No, that is the right spot. That and when you are editing the recipe. Those numbers, at least for that recipe look like what is expected. I am curious, however, do you have any recipes that are high gravity? I am wondering if the estimate is more off the higher the target OG is. At least...

Like @ChicoBrewer said, I also can't help my kettle losses. As they are accounted for in my equipment profile, they shouldn't affect my brew house efficiency. I get the volume in the kettle that I expect, and outside of these last few brews, I've hit my expected brew house efficiency of 70%...

Yes, something is entirely wrong. I think I'm going to just have to ignore the Boil Gravity number for now and post a bug in Technical Issues. Does anyone else pay attention to that number? It is featured rather prominently on the Brew Day worksheet.