![]() ![]() That being said, this was one of my more successful brew days when it came to hitting all of the numbers. And, of course, there was pizza and plenty of beer in the mix. My regular brewing partner was brewing 5 gallons of a blonde ale right next to our 8 gallons of stout. I was documenting as much as I possibly could- far more than I normally document. I brewed an 8 gallon batch because I’m in the process of teaching a couple of friends how to homebrew. There was a lot going on with this brew day. The rest of the series can be found here. We hope to learn more about the art of recipe creation as we see how other brewers approach the same recipe. Thanks to everyone for their thoughts and comments.This post is one in a series following six brewers collaborating to each make a small adjustment to a single recipe in order to improve it, then pass it along to the next brewer. I'm hoping that's the issue because then everything else would make sense to me. But, admittedly, I did not stir before taking that measurement.Īnyway, like I said, I will test the hydrometer. Is it possible that I'm getting temperature stratification and there are small pockets that are cooling down and creating more fermentable wort? When I open the mash tun at the end of the mash and measure, I'm within 1 degree of 151. Again, all samples were cooled to around 70 degrees F before measuring with a refractometer. So I diluted the boil volume until I got to my predicted pre-boil gravity, then boiled until I hit my OG (obviously I ended up with a larger than planned batch size this way). Here's a question: is mash efficiency at all directly correlated to fermentability? Because I had much higher than expected mash efficiency than I was expecting, almost 85%. Actually, that calculator showed it finishing at 1.015, so even higher than Beersmith. ![]() I did also put this recipe, exactly as it exists in Beersmith, into Brewer's Friend recipe calculator and most of the numbers looked identical. Plus, it's hard to tell what it'll be like once it's carbed, dry-hopped and cold.īut I would like to be able to better predict the behavior of my fermentations. The sample seemed a bit thin, but it's possible that's just confirmation bias after I saw the gravity reading. So, this beer may very well turn out great. The thing that matters most is whether or not the beer is good.īut on the other hand, the more predictable and consistent I can make my process, and the more I understand it, the more likely I'll be able to make the beer I set out to make. On one hand, I'm trying not to get wrapped around the axle worrying about numbers. Seems too thin for the style, so I'm not sure what I can do to help or fix it. Just thin and just a touch hot, due to it being about 7.9% ABV I'm guessing.Īny ideas on what could be causing my consistent over-attenuation, or at least what it could have been with this specific beer? ![]() I don't suspect infection, the sample tastes fine. Mash lost approximately 0.5 degrees F over the 60 minute mash.īeersmith had this one finishing at 1.012, so it went quite a bit past that. Mash temperature was measured with my Thermapen. *** Both gravities were measured with wort/beer cooled to about 70 degrees F. Fermentation temp was around 63-64 degrees F throughout. Used swamp cooler during primary fermentation. It's been in Primary for 12 days, adding dry hop today. Made a 2 stage yeast starter (Wyeast 1056) that should have had the pitch rate somewhere around 1.25M/ml/P That strain is supposed to be between 73-77%. I just did an IPA (grain bill below) that went from 1.066 to 1.007 (88.8% apparent attenuation!). A lot of my beers have been over-attenuating, but particularly the ones I've done with Wyeast 1056.
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