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-   -   Thin mashing = Extreme US05 Auttenuation. or? (http://www.homebrewtalk.com/f163/thin-mashing-extreme-us05-auttenuation-355895/)

Bonde 09-21-2012 08:46 PM

Thin mashing = Extreme US05 Auttenuation. or?
 
Attenuation with S-05

I had a few beers going quite low recently. I know the first thing that spring to mind is an infection here in the summer time but I very much doubt it due to my process and the looks/taste of it.

But, the last supposed to be, session Centennial IPA went from 1053 to 1006in 5 days (today). Ive never seen that before and Ive been quite hysteric about cleanliness recently due to a few very low fgs. No sign of infection though.

Is a thin mash really capable of making the worth that much more fermentable? 88%.

Mashed 1:5.5 so quite thin.

Obliviousbrew 09-21-2012 08:49 PM

More than the thin mash Ill check on you mash temp, if temp is very low or you do a long protein rest for a long time with well modified malts you can get this, US-05 is a working horse too, some people have reported a low FG with it, Ive used quite a lot and never had those problems, did you checked that you hydrometer is accurate?

Bonde 09-21-2012 08:54 PM

Had 2 thermometers going due to the recent problems with low fg. And even crosschecked them before brewing with 2 other thermometers.
Single infusion mashed at 68-69c (154-156) for aprox 2 hours incl. sparge (mashed 65) Also another crazy thing 11% crystal, that really speaks aginst the low fg.

HollisBT 09-21-2012 08:56 PM

A thinner mash will make a more fermentable wort, but like above, I think you might look more into your mash temps and also tell us your grain bill.


88% AA is pretty astonishing though.

duboman 09-21-2012 08:56 PM

+1 on mash temp, if you were below 150 you got a much more ferment-able wort and greater attenuation. Is your thermometer calibrated? You may be mashing much lower than you think:) Also, at what temperature are you fermenting at, high temperatures will cause fast and furious fermentations as well as off flavor production depending on the yeast.

Edit: WOW, two posts before I finished typing!

Bonde 09-21-2012 09:02 PM

Grain bill:

Pale 66%
Crystal 120 11%
Munich 11%
Flaked Oats 11%

In terms of thermometers, I must admit that I do not use state of the art thermos. But 4-5 cheap digital ones. Threw 2 away as they were 2c off. Chose the one in the middle of them all, and hoped for the best, maybe not that good after all.

Fermentation temps are at a steady controlled 67.1f

weirdboy 09-21-2012 09:04 PM

I have (deliberately) gotten over 90% attenuation with US-05.

A 2 hour mash is pretty long, and likely to result in a more fermentable wort. If your thermometers are off by a degree or two, you are more likely to favor beta amylase and break down those complex sugars a bit more than you may have expected.

Bonde 09-21-2012 09:06 PM

Quote:

Originally Posted by weirdboy (Post 4433925)
I have (deliberately) gotten over 90% attenuation with US-05.

A 2 hour mash is pretty long, and likely to result in a more fermentable wort.

Above 90% now thats crazy...

i thought i was crazy when my french Saison hit the late 90'ies... but us05...

The 2 hours was including batch sparge, the normal mash took 65min.

jtejedor 09-21-2012 09:13 PM

I would check thermometer as others have stated. I used to get crazy attenuation but now that I am using a thermopen my numbers are more in line with what they should be. That is a pretty thin mash though. I even do overnight mash and my attenuation numbers are still pretty close.

Denny 09-22-2012 12:35 AM

Quote:

Originally Posted by Bonde (Post 4433931)
Above 90% now thats crazy...

i thought i was crazy when my french Saison hit the late 90'ies... but us05...

The 2 hours was including batch sparge, the normal mash took 65min.

Waidaminnit....are you saying you batch sparged for an hour?


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