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Home Brew Forums > Home Brewing Beer > General Techniques > Mash and fermentation temps for a RIS
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Old 01-30-2012, 12:37 AM   #11
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whats a "long mash temp" hehe

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Old 01-30-2012, 01:00 AM   #12
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Originally Posted by mcaple1 View Post
whats a "long mash temp" hehe
Someone was paying attention I meant "low mash temp."
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Old 01-30-2012, 03:45 AM   #13
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Originally Posted by Kershner_Ale View Post
Not sure, all I have is the ProMash calc sheet from my homebrew club.
Oh well. I was hoping to move from the recipe and AA of the original to an approximate mash temp. I use 1728 quite a lot, and could probably take a reasonable guess. The two biggest factors I've noticed with this yeast, in controlling the AA, are mash schedules (who'd have guessed) and the relative ending temp of the fermentation. While that's true for any yeast, I think it's especially true for this one.

Here's what I mean: I like pitching at around 60-65 with this yeast, and letting it go at a constant ambient temp (whatever strikes your fancy). If you just let it ride at a constant temp, you may get some of the (relative) underattenuation this strain is known for. If, however, when fermentation starts to die down, you raise the ambient temp 5-10 degrees, and rouse the yeast a bit, you can achieve some pretty high AA numbers. There's a much greater difference in doing this than with any other yeast I've tried this change with.

One other thing to keep in mind is that this yeast does very well with high gravity worts. Some yeasts tend to give you lower AAs when you put them in a 1.1 or bigger wort, but this one doesn't care; it'll attenuate the same regardless of whether it's in a 60 shilling or a wee heavy.

Don't worry, be hoppy.

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