Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Crazy mash, now bad attenuation
Reply
 
LinkBack Thread Tools
Old 10-02-2012, 08:35 PM   #1
kmos
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
kmos's Avatar
Recipes 
 
Join Date: Apr 2012
Location: Bryan, TX
Posts: 139
Liked 10 Times on 8 Posts
Likes Given: 14

Default Crazy mash, now bad attenuation

Hey folks, sorry to start yet another attenuation thread, but here goes...

I am new to AG brewing, and my third AG brew -- a brown porter -- is currently a few weeks into primary. I was shooting to mash in the 152-154 ballpark, but over the course of the mash the temp started to drop and so I goosed the burned a bit. However, I think the heat was really stratified, because as I stirred the mash, my temp readings jumped through the roof -- into the mid 160s. I immediately killed the burner and tried to get the temp down to my intended mash temp as quickly as possible via stirring, etc. I also did an extended mash, hoping to get some further activity at the right temp. I was afraid that I effectively mashed out halfway through the mash; however, my numbers came out OK (OG was in the 1.050s). [As an aside, I learned a lot from this experience, and my brewdays have gone much more smoothly since.]

For fermentation, I pitched one packet of S-04 and fermented at 68F for one week, then moved to ambient temp (approx 74F) for another week or so to clean up. At that point, I was down to 1.028. Knowing the tendency of this yeast to flocc out, I gently roused and checked back in another week: down to 1.024. I roused again and checked it last nite: still at 1.024.

So far it tastes great, if a little sweet. My gut tells me to pitch another packet of yeast to see if I can't get another ten points or so out of it. But I am afraid that in my mess of a mash, I failed to convert enough fermentable sugars and that it would be a waste of a yeast packet. Any thoughts?

If it helps, here's the mashbill:

7# maris otter
1.5# brown malt
1# crystal 60
.25# black patent

As always, thanks for the insight.

__________________
Homebrew Blog

Primary: Saison; German Black Ale;
Secondary: n/a
In the Barrel: English Mild;
Bottled/Kegged: Oud Bruin (ECY23); English Mild;
Up Next: Ordinary Bitter;
kmos is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2012, 09:24 PM   #2
daksin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
daksin's Avatar
Recipes 
 
Join Date: Aug 2011
Location: San Diego, CA
Posts: 4,150
Liked 283 Times on 245 Posts
Likes Given: 325

Default

Well, you have a ton of unfermentables in your beer just from the ingredients, since almost 30% of your grist is roasted or crystal malts. Is this your recipe or someone else's/a kit? Only the maris otter is providing anything fermentable to the wort- this would be a pretty dark roasty sweet beer even with 10lbs of base malt. It may be completely finished.

Are you using a hydrometer to check your gravity, or a refractometer? A refractometer will not work once your beer has started fermenting as the alcohol throws off the readings quite badly, and any online calculators to correct for it are inaccurate at best.

__________________

I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!

twitter.com/2kidsbrewing .. facebook.com/2kidsbrewing .. 2kidsbrewing.com

daksin is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2012, 09:26 PM   #3
BigB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Shelby Twp, MI
Posts: 1,760
Liked 43 Times on 38 Posts
Likes Given: 41

Default

A mash at 154 is fairly high anyways and will leave a less fermentable wort. Also, the thickness of the mash will be somewhat important as well. Also, s-04 does love to drop out quickly. But, one package should have been plenty of yeast for that OG. My opinon is that adding another package of s-04 won't do anything. You could try adding some actively fermenting s-05. But even then I don't think you'll get much more out of it due to the temps. So, rather than screwing around with your beer, I would keg it and be done with it.

__________________
I love the sound of an airlock bubbling in the morning. It sounds like.....VICTORY.

Quote:
Originally Posted by TxBrew
It's now degenerating into nu uh and uh huhs and it no longer serves a point.
BigB is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2012, 10:06 PM   #4
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,897
Liked 4948 Times on 3585 Posts
Likes Given: 1002

Default

Quote:
Originally Posted by daksin View Post
Well, you have a ton of unfermentables in your beer just from the ingredients, since almost 30% of your grist is roasted or crystal malts. Is this your recipe or someone else's/a kit? Only the maris otter is providing anything fermentable to the wort- this would be a pretty dark roasty sweet beer even with 10lbs of base malt. It may be completely finished.

Are you using a hydrometer to check your gravity, or a refractometer? A refractometer will not work once your beer has started fermenting as the alcohol throws off the readings quite badly, and any online calculators to correct for it are inaccurate at best.
Brown malt commonly used in brown porter. I use three pounds, along with some maris otter malt. It'll ferment just fine. I think the problem is the denaturing of the enzymes before the mash got completely converted, due to the high temperature.

I'd call it done at this point.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 10-02-2012, 10:22 PM   #5
kmos
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
kmos's Avatar
Recipes 
 
Join Date: Apr 2012
Location: Bryan, TX
Posts: 139
Liked 10 Times on 8 Posts
Likes Given: 14

Default

That's what I was afraid of, too. Ah well, live and learn. At least it tastes great -- Nice and roasty!

Thanks for the confirmation, fellas!

__________________
Homebrew Blog

Primary: Saison; German Black Ale;
Secondary: n/a
In the Barrel: English Mild;
Bottled/Kegged: Oud Bruin (ECY23); English Mild;
Up Next: Ordinary Bitter;
kmos is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2012, 11:24 PM   #6
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,897
Liked 4948 Times on 3585 Posts
Likes Given: 1002

Default

Quote:
Originally Posted by kmos View Post
That's what I was afraid of, too. Ah well, live and learn. At least it tastes great -- Nice and roasty!

Thanks for the confirmation, fellas!
"Fellas" as in "people", right, and not only thanking the male people?
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is online now
BigRock947 Likes This 
Reply With Quote Quick reply to this message
Old 10-03-2012, 12:02 AM   #7
kmos
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
kmos's Avatar
Recipes 
 
Join Date: Apr 2012
Location: Bryan, TX
Posts: 139
Liked 10 Times on 8 Posts
Likes Given: 14

Default

Correct! Many thanks, to one and all.

__________________
Homebrew Blog

Primary: Saison; German Black Ale;
Secondary: n/a
In the Barrel: English Mild;
Bottled/Kegged: Oud Bruin (ECY23); English Mild;
Up Next: Ordinary Bitter;
kmos is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2012, 12:52 AM   #8
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,897
Liked 4948 Times on 3585 Posts
Likes Given: 1002

Default

Quote:
Originally Posted by kmos View Post
Correct! Many thanks, to one and all.
Sorry, I'm just a little sensitive sometimes.

I've been called "dude, buddy, pal, fella, sir, gent", etc. It could be worse, of course!
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Find me on facebook: Lorena Evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is online now
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Crazy attenuation! t_stout Fermentation & Yeast 5 08-13-2012 12:51 PM
Relationship between mash temp and attenuation? Rolly Fermentation & Yeast 6 09-01-2011 10:10 AM
WLP007 and CRAZY attenuation permo Fermentation & Yeast 5 04-27-2011 03:40 PM
Cooper's Dry Ale Yeast Attenuation Crazy? 22415 Brewery Fermentation & Yeast 0 11-30-2010 05:57 AM
Mash temp and attenuation Belmont Fermentation & Yeast 1 08-15-2009 02:47 AM



Newest Threads

LATEST SPONSOR DEALS