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Old 02-16-2012, 06:47 PM   #1
cokronk
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Default Does thick wort = thick beer?

Our wort boiled down a bit too much and we had to ad water. It's a porter and had the consistency of motor oil. If we wouldn't have watered it down and would have just pitched the yeast (assuming we would have had yeast that would have withstood 1.08-1.085 OG) would the final product have ended up as thick as what we pitched? That or would the yeast thin it out by eating the sugars in the wort?

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Old 02-16-2012, 06:52 PM   #2
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The thinning happens when the yeast convert the sugars in your wort to alcohol.

There is a reason why your hydrometer floats higher prior to fermentation than it does afterwards.

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Old 02-16-2012, 07:21 PM   #3
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Quote:
Originally Posted by E-Mursed View Post
The thinning happens when the yeast convert the sugars in your wort to alcohol.

There is a reason why your hydrometer floats higher prior to fermentation than it does afterwards.
So when I go to do a big belgian as my next batch where I'm trying to get it to an OG of around 1.12, I can expect it to be surper syrupy?

The last belgian I did had an OG of 1.075 and wasn't anywhere near as thick as the porter that was just slightly higher.
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Old 02-16-2012, 07:25 PM   #4
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Your mash temp effects the 'thickness' of the beer as well as certain grains. A higher mash temp 154-158 leads to less fermentable sugars as opposed to mashing from 148-152. The yeast has little to do with the thickness.

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Old 02-16-2012, 07:32 PM   #5
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So, who's answer is the right one so far?

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Old 02-16-2012, 07:37 PM   #6
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Quote:
Originally Posted by cokronk View Post
So, who's answer is the right one so far?
what temp did you mash at?
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Old 02-16-2012, 07:40 PM   #7
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Quote:
Originally Posted by E-Mursed View Post
The thinning happens when the yeast convert the sugars in your wort to alcohol.

There is a reason why your hydrometer floats higher prior to fermentation than it does afterwards.
This has nothing to do with 'thickness'
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Old 02-16-2012, 07:41 PM   #8
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Quote:
Originally Posted by Kate00 View Post
what temp did you mash at?
Strike was a 165, so I'm thinking around 155? I'll have to measure next time.
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Old 02-16-2012, 08:10 PM   #9
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Quote:
Originally Posted by cokronk View Post
Strike was a 165, so I'm thinking around 155? I'll have to measure next time.
That shouldnt be high enough to release all that much unfermentable stuff, so my guess is your beer will ferment out to have a normal consistency. I have a Wee Heavy that I mashed at 158 aging in secondary, and i would not consider it to have a thick consistency. Full body, yes, but not thick.
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Old 02-16-2012, 08:26 PM   #10
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Yes if your wort is thick your beer is going to be thick. Just think about if you just took a jug of lme and pitched on it.

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