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Old 03-14-2013, 02:49 AM   #1
IanPC
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Default Missed OG by .020....Thoughts?

I made a rye pa and it went fairly well

10lbs American pale 2 row
2lbs rye
1lb crystal 40
1lb rice hulls.

I mashed at 152.5 for 60 mins and here's where things got funky. I left a thermometer in the tun (10 gallon cooler) and when I opened it, it read 155. (Strike water of 166 and 4.7 gals). I also took a digital temp of 145. I'm guessing hot and cold spots, so I didn't stir it well enough. I batch sparged with 4.3 gallons at 167 didn't take temp reading after stirring the sparge water in. Then I neglected to let it sit for 10mins or so, as well as stirring it after I sparged sufficiently. Ha...I also neglected to take my SG and the OG was taken from the bottom of my bottling bucket I drained the wort into. I used a refractometer, however I legitimately forgot to take both readings. I pitched my starter into 72 deg wort and it fermented quickly with a smallish krausen. I took a reading and my OG is at 1.012 today and I brewed on Sunday....is it even worth keeping the beer? I know...have patience etc...however I don't want to wait 6 weeks for crappy beer.

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Old 03-14-2013, 02:58 AM   #2
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are you stirring during the mash? I stir every 15 minutes just to keep things even, that seemed to help my efficiency immensely.

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Old 03-14-2013, 03:05 AM   #3
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No I didn't. I erred immensely on this one, the last one I did everything came out as calculated. I'm thinking with a good size grain bill like that I should paid closer attention.

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Old 03-14-2013, 03:58 AM   #4
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Quote:
Originally Posted by IanPC View Post
I made a rye pa and it went fairly well

10lbs American pale 2 row
2lbs rye
1lb crystal 40
1lb rice hulls.

I mashed at 152.5 for 60 mins and here's where things got funky. I left a thermometer in the tun (10 gallon cooler) and when I opened it, it read 155. (Strike water of 166 and 4.7 gals). I also took a digital temp of 145. I'm guessing hot and cold spots, so I didn't stir it well enough. I batch sparged with 4.3 gallons at 167 didn't take temp reading after stirring the sparge water in. Then I neglected to let it sit for 10mins or so, as well as stirring it after I sparged sufficiently. Ha...I also neglected to take my SG and the OG was taken from the bottom of my bottling bucket I drained the wort into. I used a refractometer, however I legitimately forgot to take both readings. I pitched my starter into 72 deg wort and it fermented quickly with a smallish krausen. I took a reading and my OG is at 1.012 today and I brewed on Sunday....is it even worth keeping the beer? I know...have patience etc...however I don't want to wait 6 weeks for crappy beer.
I am sure someone else can answer better than me but from first glance, the water calculations are off for a grain bill that steep. But I am not sure what your OG/FG should have been so again, just a first guess. I wouldnt toss it. Just because it's not what you wanted doesnt mean it will be terrible. Bottle it after a few weeks and work on keeping better notes on brew days. That has helped me
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Old 03-14-2013, 04:15 AM   #5
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Quote:
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I made a rye pa and it went fairly well

10lbs American pale 2 row
2lbs rye
1lb crystal 40
1lb rice hulls.

I mashed at 152.5 for 60 mins and here's where things got funky. I left a thermometer in the tun (10 gallon cooler) and when I opened it, it read 155. (Strike water of 166 and 4.7 gals). I also took a digital temp of 145. I'm guessing hot and cold spots, so I didn't stir it well enough. I batch sparged with 4.3 gallons at 167 didn't take temp reading after stirring the sparge water in. Then I neglected to let it sit for 10mins or so, as well as stirring it after I sparged sufficiently. Ha...I also neglected to take my SG and the OG was taken from the bottom of my bottling bucket I drained the wort into. I used a refractometer, however I legitimately forgot to take both readings. I pitched my starter into 72 deg wort and it fermented quickly with a smallish krausen. I took a reading and my OG is at 1.012 today and I brewed on Sunday....is it even worth keeping the beer? I know...have patience etc...however I don't want to wait 6 weeks for crappy beer.
And as a secondary thought...I normally use White Labs yeast and most of the strains that I use have attenuation rates of 50%ish after 40-50 hours. If your OG was off and your reading today was close to complete...that kind of makes sense. Again, I guess it depends on the strain you used and your OG but worth looking into. Hope that helps.
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Old 03-14-2013, 05:05 AM   #6
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If nothing else, you're confused about some terminology. You say you neglected to take an SG (Specific Gravity), but you used a refractometer. Did you take a reading or didn't you?
Then you say your OG (Original Gravity) is 1.012 today, but you brewed on Sunday. Your OG would be the reading you took on Sunday, which you didn't tell us.
All I'm saying is it's hard to tell if you even missed your numbers at all without knowing your target OG and actual OG. A reading from 3 days into fermentation doesn't really tell us anything about that.

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Old 03-14-2013, 10:38 AM   #7
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Sorry about the terminology...I didn't realize I called yesterday's gravity reading OG. I also should of said pre-boil gravity. I had heard it referred to as starting gravity as well.

Also...I made a 1600ml yeast starter using WL California yeast. I don't think I would of dumped it, I was just irritated. About the water, I used the amount beersmith instructed...which I'm thinking I most likely made a mistake on the info when plugging it in to the program.

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Old 03-14-2013, 10:56 AM   #8
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My readings: I didn't take a reading from my pre-pitched wort. I realized the mistake after I had pitched my yeast. So I took a few drops from my bottling bucket I used to drain the wort from my kettle in.

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Old 03-14-2013, 01:18 PM   #9
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Sounds like you have some simple problems in the process that a little stirring and note taking will likely fix.

You've got to stir, and stir, and stir some more. You want a nice, uniform solution and temp through the entire tun. If you've got hot spots, that means you also have cold spots and you probably aren't getting great conversion in those cold spots. It also means you have a decent chance of dough balls - pockets of grains that clump together and don't get wet on the inside.

Low OG isn't going to ruin the beer - it will just be weaker. Fermenting a pale ale at 72 is much more worrisome. Did the temp drop after you pitched?

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Old 03-14-2013, 03:37 PM   #10
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I agree with the other responses so far, stir during mash about every 15 min. I still believe your water is off somewhere. 13lbs of grain absorbs a lot of water and it is an easy mistake to overlook. Maybe your pre boil volume is not right in beersmith? That fixed an efficeincy issue of mine so look into that. I had my batch volume confused and I thought it meant post boil (5.5) but it was preboil (6.5). That fixed all of my efficeincy questions for the most part.

Take better notes! A full recipe and details of your entire process would help others diagnose your issue.

And if the california yeast strain is wlp001, it's only 40 hours to 50% attenuation.
http://www.whitelabs.com/beer/strains_wlp001.html

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