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Old 02-02-2014, 05:45 PM   #11
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Surprised no one has mentioned using dextrin malt to add body.

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Old 02-02-2014, 06:00 PM   #12
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Originally Posted by BackAlley View Post
Surprised no one has mentioned using dextrin malt to add body.
I think the issue is more to do with over-attenuation and FG, and less to do with body. I think
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Old 02-02-2014, 06:35 PM   #13
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Quote:
Originally Posted by BackAlley View Post
Surprised no one has mentioned using dextrin malt to add body.
Someone did suggest this to me on BeerAdvocate. In My latest recipe mentioned above I added 1/4 pound to it. We'll see how it is!
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Old 02-02-2014, 06:49 PM   #14
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.25 pound may be too little to notice. I'm working on Janet's Brown right now that has 1.25lb

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Old 02-02-2014, 07:21 PM   #15
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Originally Posted by stpug View Post
I had a period of high attenuating beers (80-82%) and it turned out the reason was a gradual temp drop during mashing. high attenuations I had been getting. Prior to the changes, I was consistently getting a FG several-to-few points lower than expected. Since making the changes, my FG is hitting exactly were I expect or within one point.

Not so coincidentally, these over-attenuating beers came about after having to swap MLT coolers. I had an old 5G round cooler that developed cracks, so I swapped it out for a new 5G round cooler. Turns out the new cooler doesn't give a great seal on the lid - no matter how hard I cranked it - and it had additional insulating foam which is good in the long run but it initially means more mass to suck temperature away from your mash until it's equalized. Aside from preheating the MLT to warm up the insulation, I've taken to the practice of laying out a sheet of plastic wrap across the top prior to cranking on the lid. Once I did this, the seal was virtually airtight (which is easy to check by simply sealing up your empty cold vessel and blowing through the ball valve).

Hope this helps!
My mash tun maintains temps very well. I will be sure to check extra thoroughly next time though. Thanks
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Old 02-03-2014, 02:46 AM   #16
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How about more information?
Could you post a full recipe, parameters for the mash, including temp of grain and temperature of water at mash in, and the yeast for us to help you out? Are you stirring and measuring temps? How are you measuring OG and FG? Do the beers taste good?

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Old 02-03-2014, 10:23 AM   #17
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I have brewed 3 AG batches and a few partial mashes. My efficiency was 60% and now 65%. My batches have been attenuating between 77-82%!!
Mashing temps have varied, and I've always mashed with a 1.5qt/lb grain.
Mashing times are always 60 min.

What changes can I make (other than always mashing at around 160 F) to INCREASE efficiency but DECREASE fermentability?
Thanks
Are you using a brewing software? If yes, which one?
Incorrectly setting up your brewing software will show you have an eff. of 65%, when you may actually have 78% eff.
Crushing your own grain? If yes, what's your gap setting?
Crush quality has a profound impact on your eff. and gravity numbers.
Is your mash tun isolated?
You have been mashing at 160* but getting too much fermentation (low final gravity) and you have a good thermometer. I would say your mash tun is losing heat. I use an isolated igloo cooler, if I single infuse a mash...temp drops 1* in 45 minutes.
Do you "preheat" your cooler?
I pour about 2 1/2 gallons of boiling water into mine, cover, and let sit for a good 20 minutes to preheat. If your not preheating, your mash heat is being lost into the cooler itself. Bringing your 160* mash down to around 145*...a very fermentable beer.
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Old 02-03-2014, 10:36 AM   #18
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Yeah, I think we need some more information. You're problem is counterintuitive. Mashing that high should get you; a wort with complex sugars and dextrins,which means lower attenuation.
Please let us know your recipe and process.

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