Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > too much attenuation, need help
Reply
 
LinkBack Thread Tools
Old 09-15-2010, 12:35 AM   #11
andrew300
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: bay area
Posts: 151
Default

My hydrometer is calibrated, but I do leave the first runnings in the pot until I collect the full volume. Next batch I might try doing a higher mash temp and/or start boiling right away.

__________________
andrew300 is offline
 
Reply With Quote Quick reply to this message
Old 09-15-2010, 01:03 AM   #12
Mischief_Brewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Sayreville, NJ, NJ
Posts: 1,264
Liked 11 Times on 10 Posts
Likes Given: 4

Default

Quote:
Originally Posted by andrew300 View Post
My hydrometer is calibrated, but I do leave the first runnings in the pot until I collect the full volume. Next batch I might try doing a higher mash temp and/or start boiling right away.
Thermometer, not hydrometer. The concern is that if you think you're at 149 but you're actually lower, you will have the same problem...
Mischief_Brewing is offline
 
Reply With Quote Quick reply to this message
Old 09-15-2010, 03:17 AM   #13
winvarin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
winvarin's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Edmond, OK
Posts: 1,088
Liked 49 Times on 45 Posts

Default

Quote:
Originally Posted by Hoppocrates View Post
Do you batch sparge? If so, after taking your first runnings do you let them sit in the pot until you collect your next running or two? That was my problem and was giving me crazy, crazy high attenuation. Now I get my first running boiling right away while I sparge the rest and get normal attenuation...
That's something I've never heard of before. So you're still getting conversion while the wort is sitting in the pot? If that's the case, wouldn't the same be true of fly sparging?
__________________
winvarin is offline
 
Reply With Quote Quick reply to this message
Old 09-15-2010, 03:34 AM   #14
GreggZ
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Bethpage, New York
Posts: 74
Default

+1 on checking your thermometer

Even if you checked it awhile ago, I would check it again. Some thermometers have a relatively short shelf life in this hobby.

__________________
GreggZ is offline
 
Reply With Quote Quick reply to this message
Old 09-15-2010, 03:35 AM   #15
Gregscsu
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: St. Paul
Posts: 449
Liked 12 Times on 11 Posts

Default

Quote:
Originally Posted by "dzlater"
yeast won't effect hydrometer
@ 149 you'll get lot's of fermentables
next time mash higher ferment cooler
+1

I recently made this IPA using 2 Lbs of honey and got it to finish at 1.008 from an OG of 1.056

Mashed @ 156
Wyeast 1056 @ 62F

OG 1.056
FG 1.008

6.0 Rahr 2-Row Malt
0.875 Briess Caramel 60L
0.125 Gambrinus Honey Malt
1.9375 Wildflower Honey - Kicker

0.50 Pellet Amarillo 7.8% FWH
0.80 Pellet Magnum 10.0% 60
0.50 Pellet Amarillo 7.8% 20
0.75 Pellet Cascade 5.4% 10
0.75 Pellet Amarillo 7.8% 2
0.75 Pellet Amarillo 7.8% Dry
Dry hops added on 7-22-2010 for 7 days IBUs 59.1
__________________
Primary: Dry Dock Breakwater Pale Ale, Raspberry Wheat, Cream Ale, Rye IPA,
Secondary: Brandy Oak Irish Red
Keg: Belgian Black & Mild, Golden Dragon 10.9%, American Brown Ale, Devil's Sin Amber IPA, Boundry Waters Pale Ale
Gregscsu is offline
 
Reply With Quote Quick reply to this message
Old 09-15-2010, 04:51 AM   #16
andrew300
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: bay area
Posts: 151
Default

lol, i meant my thermometer is calibrated. I checked it at boiling and freezing and it is perfect. Now on the other end, I have not calibrated my hydrometer.

__________________
andrew300 is offline
 
Reply With Quote Quick reply to this message
Old 09-15-2010, 11:45 AM   #17
cactusgarrett
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Madison, WI
Posts: 984
Liked 7 Times on 5 Posts
Likes Given: 8

Default

Quote:
Originally Posted by winvarin View Post
That's something I've never heard of before. So you're still getting conversion while the wort is sitting in the pot? If that's the case, wouldn't the same be true of fly sparging?
Right. To account for this, fly spargers mash-out, and batch spargers heat their first sparge addition to near-boiling in order for that to act as a mash-out. Whatever gets your wort to ~170F should denature the enzymes.
__________________

~~ Malted barley wants to become beer. ~~

cactusgarrett is offline
 
Reply With Quote Quick reply to this message
Old 09-15-2010, 11:56 AM   #18
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: 61,108
Liked 4481 Times on 3260 Posts
Likes Given: 870

Default

Quote:
Originally Posted by winvarin View Post
That's something I've never heard of before. So you're still getting conversion while the wort is sitting in the pot? If that's the case, wouldn't the same be true of fly sparging?
Quote:
Originally Posted by cactusgarrett View Post
Right. To account for this, fly spargers mash-out, and batch spargers heat their first sparge addition to near-boiling in order for that to act as a mash-out. Whatever gets your wort to ~170F should denature the enzymes.
Yes, that's exactly right. Most batch spargers don't mash out, especially if they are doing a double batch sparge. Because it gets the grain bed temp up quickly, and generally you get those runnings on to boil right away. Fly spargers will usually mash out, to denature the enzymes when the mash is over.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 09-15-2010, 02:22 PM   #19
winvarin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
winvarin's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Edmond, OK
Posts: 1,088
Liked 49 Times on 45 Posts

Default

Quote:
Originally Posted by Yooper_Brew View Post
Yes, that's exactly right. Most batch spargers don't mash out, especially if they are doing a double batch sparge. Because it gets the grain bed temp up quickly, and generally you get those runnings on to boil right away. Fly spargers will usually mash out, to denature the enzymes when the mash is over.
I wonder if I am throwing in an unneccesary step then. I have just started batch sparging in the last couple of batches.

I usually have my sparge water sitting near 180F when the mash is done. Right before I am ready to do my first batch sparge (I double batch), I pull a gallon of sparge water and bring it near boiling and add it to my mash, stir, and let it sit about 10 min to perform mash out.

I then proceed with my first collection (of the mash liquor only). Then I do the double batch sparge, splitting my remaining sparge water in half.
__________________
winvarin is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sh**ty Attenuation bjzelectric Fermentation & Yeast 5 12-05-2009 01:54 AM
Going over max attenuation CreekBrewery Fermentation & Yeast 4 11-08-2009 03:59 PM
too much attenuation? defenestrate Fermentation & Yeast 13 09-08-2009 06:10 PM
103% attenuation gxm Fermentation & Yeast 10 09-03-2009 10:36 PM
us-05 attenuation!? ElDuderino Fermentation & Yeast 13 09-01-2009 06:47 PM