Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Too low on my temps - can I prevent too dry of a fermentation?
Reply
 
LinkBack Thread Tools
Old 03-15-2009, 02:18 PM   #1
hughes_brews
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
hughes_brews's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Washington Twp., MI
Posts: 102
Likes Given: 1

Default Too low on my temps - can I prevent too dry of a fermentation?

I just brewed my second AG last night. It was an IPA that called for mashing at 154. I picked up a new thermometer since I wasn't sure I trusted the one I used on the first batch.

Using the new thermometer, I heated my strike water to 166. In hindsight, I think I failed to stir the strike water before reading the temperature so I'm sure it read higher than what it really was. That was my first mistake. Anyway, my mash was 148 based on the new thermometer and 165 based on the floating thermometer I used for my first batch. Both thermometers read at 32 in crushed ice water. Now I really didn't know which one to trust. I had a dial thermometer that I used to use for extract brewing (the low end is 60, so I could not test in ice water). That one read 153. Now I have three thermometers with three wildly different readings.

Once I brought the wort to a boil, I did a check with the thermometers to see if I could figure out which one is correct. The new one I bought read 212 dead on. Crap! It looks like I mashed at 148 instead of 154. This would also explain why my first batch mashed too hot (or so I thought) and ended up fermenting very dry.

My question is, is there anything I can do at this point to prevent too dry of a fermentation?

__________________
hughes_brews is offline
 
Reply With Quote Quick reply to this message
Old 03-15-2009, 02:25 PM   #2
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,654
Liked 135 Times on 128 Posts

Default

Other than pitching a low-attenuation yeast, no. And even that may not help much. I'd suggest getting some maltodextrin and adding some after the fermentation is complete.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 03-15-2009, 03:54 PM   #3
BeernuT100
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Conway, AR
Posts: 216
Liked 1 Times on 1 Posts
Likes Given: 14

Default

most likely you'll be fine.


Sit back have a beer

-bn

__________________
Quote:
Originally Posted by Laughing_Gnome_Invisible View Post
You can save on toilet paper by using both sides.
BeernuT100 is offline
 
Reply With Quote Quick reply to this message
Old 03-15-2009, 09:16 PM   #4
dontman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Philly, PA
Posts: 2,430
Liked 24 Times on 20 Posts
Likes Given: 2

Default

I won an award for a beer that ended up at 008 when I was targeting 012-014.

Might not be exactly what you envisioned at first but will probably be excellent. I would rather be low than high on my gravity.

__________________
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.

dontman is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2009, 01:34 AM   #5
hughes_brews
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
hughes_brews's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Washington Twp., MI
Posts: 102
Likes Given: 1

Default

Yeah, I'm sure it will still be good.

Funny thing, though - I listen to XM radio while brewing and in the middle of my temperature issue, "Strange Brew" by Cream came on.

At least going forward, I will learn from my mistakes (and know which thermometer I will be using).

__________________
hughes_brews is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2009, 01:42 AM   #6
HotbreakHotel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Grand Rapids, MI
Posts: 352
Liked 3 Times on 3 Posts

Default

I agree -- I'd just leave it and enjoy it for what it is.

Sometimes our errors are the seeds of future breakthroughs! It's not like the lower temp will make it bad, just a littler drier.

__________________
HotbreakHotel is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2009, 10:18 PM   #7
tprokop
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Somerville, MA
Posts: 52
Liked 5 Times on 1 Posts

Default

On the problem of not knowing which thermometer to trust, get some water to a rolling boil and stick them all in. The one that reads 212F is your friend. With 2-point calibration (32F and 212F), you should be able to trust that the thermometer will be right, especially inside the two points.

__________________
tprokop is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2009, 10:35 PM   #8
mkade
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Santa Barbara, CA
Posts: 192
Liked 8 Times on 8 Posts
Likes Given: 3

Default

i'd rather have an ipa w/ 85% than 75% AA anyways.

__________________
mkade is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2009, 12:05 AM   #9
dontman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Philly, PA
Posts: 2,430
Liked 24 Times on 20 Posts
Likes Given: 2

Default

Quote:
Originally Posted by tprokop View Post
On the problem of not knowing which thermometer to trust, get some water to a rolling boil and stick them all in. The one that reads 212F is your friend. With 2-point calibration (32F and 212F), you should be able to trust that the thermometer will be right, especially inside the two points.
Odd thing to feel compelled to join and post about the first time. But welcome anyway.

As far as the calibration I would disagree. Fact is a thermometer, especially a digital one can float all over the place between those two points (32 and 212)and you won't know. On something as important as mash temps where two degrees can substantially change the character of your beer the only calibration that is of utmost importance is the mash temp spectrum. To do this, buy a $5 scientific thermometer and measure against your others at 148 and 158. Some people do this calibration with every batch, I tend to do it every month or so. ( Every four to six batches.)
__________________
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.

dontman is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2009, 01:12 AM   #10
hughes_brews
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
hughes_brews's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Washington Twp., MI
Posts: 102
Likes Given: 1

Default

I'm glad you mentioned that. The new thermometer that I picked up did read 212 during the boil, but I wondered if it could still be off in the mid-range temps. Where would I look for a scientific thermometer?

__________________
hughes_brews 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
fermentation temps kmoo1302 Fermentation & Yeast 5 09-30-2009 06:48 PM
I've recently began homebrewing wine. What would prevent proper fermentation? jimmy2shoes Beginners Beer Brewing Forum 2 09-13-2009 06:29 PM
Yeast count is a neccessary and sufficient condition to prevent stuck fermentation. noisy123 General Techniques 5 02-06-2009 08:55 PM
How to prevent fermentation explosions Heizerweissen General Techniques 10 04-04-2008 04:19 PM
fermentation temps Rhyno79 Beginners Beer Brewing Forum 2 02-12-2008 04:02 PM