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Old 05-04-2007, 08:06 PM   #11
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Quote:
Originally Posted by Chairman Cheyco
Edit: Also, when I am faced with dryness, I have found that a little back massage can help get things going in the right places...
I'll refrain from making a comment that involves "keg lube"

Err... I guess I won't.
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Old 05-04-2007, 08:14 PM   #12
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Quote:
Originally Posted by the_bird
I'll refrain from making a comment that involves "keg lube"

Err... I guess I won't.
+1!

Mods!!! This is OT!!1

Shouldn't you be babysitting the drunken politics section, or something?



Feel free to delete this bird, just messin' with ya.
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Old 05-04-2007, 09:07 PM   #13
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No, nobody's deleting nothin'! This is MY thread and I like it.

Cheyco says: Edit: Also, when I am faced with dryness, I have found that a little back massage can help get things going in the right places...

Well, I've never had this problem before, so I appreciate all your experience with this.

Ok, my plan for the next batch is: Mash at 158; check conversion and mash out and and batch sparge as soon as conversion happens, regardless of time; use Windsor yeast.

Anything else I'm missing?

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Old 05-04-2007, 09:13 PM   #14
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Carapils

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Old 05-04-2007, 09:18 PM   #15
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My Hobgoblin recipe has 7 ounces caraPils in it, in a 10 pound grain bill. Is that enough?

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Old 05-04-2007, 09:24 PM   #16
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'tis for me, but go for it if you want.

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Old 05-04-2007, 09:25 PM   #17
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Quote:
Originally Posted by Yooper Chick
My Hobgoblin recipe has 7 ounces caraPils in it, in a 10 pound grain bill. Is that enough?
In a 10 gallon batch or grain bill total? Otherwise, no, a half pound would be better. No wonder!

Honestly, I'm 100% certain it is your thermometer.
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Old 05-04-2007, 10:33 PM   #18
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I've been having this problem lately as well. I've increased my mash temp to no avail. I'm not sure what's going on with your brews, but I'm beginning to think I have an infection that isn't showing up as a flaw I can taste (other than dryness). My suspicion is if I leave it in the bottle for awhile the wild yeast will keep fermenting in the bottle and I'll be able to taste it sooner or later. Interestingly, one of my beer didn't have the problem and turned out perfect, but the last one I just kegged was over attenuated again.

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Old 05-04-2007, 10:46 PM   #19
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Have you checked that your hydrometer is reading correctly?

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Old 05-04-2007, 11:31 PM   #20
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Yes, I checked the hydrometer. I bought a new one between brews (my old one finally broke) but I did check it. It's 1.000 at 60 degrees. I'll try it with a different thermometer again- and Orfy says that that .5 pound of caraPils is enough for him, so it's good enough for me! (It's Orfy's recipe that we converted to American measurements). A five gallon batch.
Maybe it is the thermometers I've been using. I really doubt it's an infection- maybe once, but a not tastable infection that produces no symptoms except dryness in four AG batches? And it's dry out of the primary, after a normal ferment.
Well, thanks for all the info. I"ll be trying next week. I think the key will be doing a faster mash, based on conversion, and a higher temp. mash. I'll let you all know how it turns out.

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