Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > 1 Week into Primary, need some insight
Reply
 
LinkBack Thread Tools
Old 01-28-2012, 11:26 PM   #1
sddanc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: santee, ca
Posts: 94
Liked 5 Times on 3 Posts

Default 1 Week into Primary, need some insight

Process:

5.5gal batch

12 lbs belgian pilsner malt
1.13 munich
.50 carafoam
.50 caramel 60l
.50 melanoiden

few ounces of Citra

BIAB with 10 gal kettle. Mashed at 154F, lost about 4 degrees over 1 hour.

60 min boil

RIC to 70F in 20 minutes, pitched California Ale yeast vial.

SG reading . . . a measly 1.020

my bag was quite small and barely held the grains enough for me to tie it closed. Thats what killed my extraction.

One week into primary, fermentation has ceased, no activity and krausen has come and gone.

I spoke with the head brewer at my job yesterday and he recommended adding some LME to bump up the gravity and take advantage of left over yeast. but he did not specify how much.

I ended up with about 5gal of wort.

Would you wise folk recommend adding the LME? and if so, how much? i would love to get it up a few points on the hydrometer.

I filtered during the racking and it still, even after a week, looks like pureed banana. Hasnt budged towards clarity. I have read about gelatin, but am unsure how much and the process it involves to include it in prior to secondary.

Cheers all!!

__________________
sddanc is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2012, 11:54 PM   #2
barrooze
Feedback Score: 6 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pearland, TX
Posts: 2,289
Liked 103 Times on 87 Posts
Likes Given: 133

Default

So u mashed over 14.5# for an hour and only yielded an OG of 1.020? Are you sure your thermometer is calibrated correctly?

__________________
Kegged: Flanders Blonde, Saison (WLP585), Saison (Belle Saison), Mid-ABV Janet's Brown, Texas Brown Ale (A.K.A. The Creature) Primary: Octoberfest (ECY15), Sour Brown (ECY01) Souring: Oaked Brett Blended Saison On Deck: Pale ale, Ginger Beer On the Horizon: Epic Pale ale clone, Tonguesplitter Updated: 2014/08/23
Untappd: barrooze
barrooze is online now
 
Reply With Quote Quick reply to this message
Old 01-29-2012, 12:11 AM   #3
sddanc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: santee, ca
Posts: 94
Liked 5 Times on 3 Posts

Default

yes, my thermos are correct. i used two diff thermos in the actual mash ( an electric and a floating *camewiththekit* thermo. both registered the same temp) then i poked in a third, and it too, registered the same. Like I mentioned, my grain bag was awfully small, there was very little room for the water to get through and through, thus yielding low extraction.

__________________
sddanc is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2012, 12:14 AM   #4
mux
Feedback Score: 3 reviews
Recipes 
 
Join Date: Sep 2011
Location: Chicago, IL - Illinois
Posts: 1,878
Liked 66 Times on 54 Posts
Likes Given: 23

Default

What was the crush like?

__________________
mux is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2012, 12:22 AM   #5
BobC
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Anchorage, Alaska
Posts: 269
Liked 6 Times on 6 Posts
Likes Given: 8

Default

Quote:
Originally Posted by sddanc View Post
Process:

Would you wise folk recommend adding the LME? and if so, how much? i would love to get it up a few points on the hydrometer.
I'm afraid your stuck with 1.020 now that it has fermented. Chalk this up to a learning experience and get bigger bags. Also next time you have a low gravity before you pitch the yeast you can add some DME/LME to bring it up.

As for the cloudiness try cold crashing it first. If that doesn't work try gelatin.
__________________

Primary 1 - Smash 1
Primary 2 - Smash 2
Primary 3 - Belgium Triple
Bottled - Oatmeal Stout, ESB, Belgium Light.

BobC is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2012, 12:28 AM   #6
SouthBay
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Olympia, WA
Posts: 465
Liked 23 Times on 21 Posts

Default

You could add gravity the way wine is sweetened. Pull about 2 to 3 gallons out, heat and dissolve 2 to 3 lbs dme/lme. Cool that and add back to the main batch. Itll add gravity and leave yeast alive from the unheated portion to convert the dme.

Just don't boil the extracted wort again: heat it to 170 and then mix the dme. That should do enough to keep things sanitary. Alcohol vaporizes at 173 if my memory serves.

I did this once and it worked out ok for me!

__________________

we blessed your skin
we blessed you with our mark
become a part of the klok
become a gear

SouthBay is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2012, 12:29 AM   #7
stikks
Senior Member
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
stikks's Avatar
Recipes 
 
Join Date: Mar 2011
Location: Crystal Lake, IL
Posts: 465
Liked 18 Times on 16 Posts
Likes Given: 6

Default

I`ve never done BIAB so I can`t help with that.It kind of looks like your doing a Becks clone to me,maybe not.I`ve had some brews come out low
and have added honey to the secondary and raised my gravity .010.I have
never used LME but it is a good question,maybe one of the veterans here can let us know more.If you tried honey it would probably ruin the style your after
but I do know honey does work somewhat.

__________________
stikks is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2012, 01:21 AM   #8
BobC
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Anchorage, Alaska
Posts: 269
Liked 6 Times on 6 Posts
Likes Given: 8

Default

Quote:
Originally Posted by SouthBay View Post
You could add gravity the way wine is sweetened. Pull about 2 to 3 gallons out, heat and dissolve 2 to 3 lbs dme/lme. Cool that and add back to the main batch. Itll add gravity and leave yeast alive from the unheated portion to convert the dme.

Just don't boil the extracted wort again: heat it to 170 and then mix the dme. That should do enough to keep things sanitary. Alcohol vaporizes at 173 if my memory serves.

I did this once and it worked out ok for me!
+1

This should work, every pound of DME/LME will raise the gravity about .007. And it will also raise the maltiness of of your wort and bring down the bitterness.
__________________

Primary 1 - Smash 1
Primary 2 - Smash 2
Primary 3 - Belgium Triple
Bottled - Oatmeal Stout, ESB, Belgium Light.

BobC is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2012, 07:51 AM   #9
sddanc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: santee, ca
Posts: 94
Liked 5 Times on 3 Posts

Default

Excellent, thanks fellas. I will check out the price of some DME around me and go from there. If it is not too big of an investment, I might spring. Already a 50 dollar batch

__________________
sddanc 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
A little insight...1st partial mash... Pugs13 All Grain & Partial Mash Brewing 10 03-09-2011 11:20 PM
busy 1st ag week tchuklobrau All Grain & Partial Mash Brewing 2 03-08-2011 02:07 AM
Building an all grain system from Sanke Kegs... advice? some experienced insight? DansBrew All Grain & Partial Mash Brewing 4 04-17-2010 01:50 PM
is 2 week enough for a lager Tonypr24 All Grain & Partial Mash Brewing 8 02-02-2010 01:45 PM
What are you brewing this week? Brewpilot All Grain & Partial Mash Brewing 52 11-16-2006 11:28 PM