I brewed this today and definitely need to work on refining my process. I have been crushing at .038" forever and need to give it up. This is the second time I've had a problem that I think is directly related to the crush. I know you recommend .045" and I'll probably come to terms with that, eventually.
If using a recirculating setup similar to the one I describe in the build instructions, 0.045" to 0.050" is typically good.
Secondly, I recently read an article about step mashing being a thing of the past. We'll, I didn't step mash and I didn't hit my targets. Came a couple points low. I will try again later and step mash to see if it makes a difference on my setup.
I think there may be some confusion here. Whether you step mash or not, or even what temperature you single infusion mash at will not affect your original gravity. If your OG was low, it's due to lower mash efficiency. Adjust for next time. Every setup is different.
I topped off with two gallons of water and ended up with 1.047 instead of 1.051. I ended up putting 10.5 gallons into my two fermenters at 1.057. Not too far off but I'm curious to know if step mashing will help with the extra runnings.
No. step mashing does nothing to increase your pre-fermentation gravity.
Joined: 15 Sep 2016 Posts: 46 Location: West Point, UT
Link Posted: Sun Nov 11, 2018 11:37 pm Post subject:
I transferred this to kegs today and was pretty happy with it. The OG came in at 1.057 and the FG was 1.006. ((OG-FG)/.776). Is that right? I came in at 6.5% which seems a touch high. I poured a little taste during the transfer and it did not have any off flavors.
I kept it at 64 degrees for two weeks and noticed extremely slow air lock activity. I opened the cooler doors and let them come up to 68 degrees for another two weeks. I know air lock activity is not an indication of yeast activity but I have not experienced this slow of activity before so I was really thinking something was off.
Joined: 12 Dec 2010 Posts: 9844 Location: Ottawa, Canada
Drinking: German Lager, Electric Hop Candy Jr, Scottish 70/-, Janet's Brown, Maibock, Kolsch, Russian Imperial Stout, Black Butte Porter
Working on: West Coast Blaster (American Red IPA)
Link Posted: Sun Nov 11, 2018 11:50 pm Post subject:
I transferred this to kegs today and was pretty happy with it. The OG came in at 1.057 and the FG was 1.006. ((OG-FG)/.776). Is that right?
Not sure what that calculation is. To calculate ABV I usually use the calculator built into my brewing software. It tells me 1.057 to 1.006 is 6.69%. There are lots of online calculators available too.
Your OG is fine. Very close. Your FG at 1.006 is really low however. Target is 1.014. Normally you don't want this beer to dry out too much - you want some body/mouthfeel. Try increasing your mash temp next time and/or increasing the amount of unfermentables by swapping out a bit of Maris Otter for carapils/carafoam or similar. I'm surprised at 1.006 however as that's really far off from 1.014. What equipment did you use to measure FG? Did you compensate for temp?
Joined: 28 Sep 2011 Posts: 39 Location: Denver, CO (No longer Afghanistan)
Link Posted: Sat Jun 15, 2019 9:56 pm Post subject:
I have brewed this recipe many times now, experimenting with the hops (all English though). Next time I will use Admiral for bittering and First Gold for finishing in an effort to get a marmalade character in the beer.
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