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I'm at sea level. The jug is measured, both with a 1L cup and with the gradings on my new fermentor. But, just to be safe, I've ordered a new scale so now I can weight my water in order to be super accurate. The age of the grains could be one issue, I store them in a walk in pantry that currently is...

Well, it turns out that my thermometer is FUBAR. Brought some water to a raging boil on my induction stove and it showed 95°C, which means that I've probably mashed around 60-61°C That would explain why I didn't get as much sugars from the mash as I was supposed to, right? Buying a new thermometer...

I was very surprised when I took the gravity sample because all the other parts was spot on, best in my "career" actually.. I weighed my grain with my normal digital kitchen scale, the same I've used for previous batches. I used the amounts on the right, "What you will use". I'm measuring my gravity...

Ok. So i brewed. Not the recipe stated above though. I sat yesterday, sipping a hoppy IPA a realised; I'm not that in to hoppy beers at the moment. Go figure... So, I looked inte my malt and hop storage and thought; let's make a low abv APA, might be good. Said and done, I hade a recipe that looked ...

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