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Old 12-01-2012, 01:06 AM   #31
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Originally Posted by brandonhagen1 View Post
i heard that a little while back safale had a bad batch of us05 that could be the problem, try another yeast
I certainly can't discount that possibility across the board, but my US-05 extract batch worked fine. The Munton's batch did not.

Problem is, there was more than one variable changed between the cases so it's near impossible to pin it down exactly.

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Old 12-07-2012, 12:23 PM   #32
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Doing some more research on this, I'm wondering if my water ratio is playing a part in this. I mash at 1.25 qts/lb, which is considered a stiffer mash. Research tends to show that a mash of this ratio will result in less fermentable sugars and, therefore, a sweeter/maltier beer. I seem to be hitting 1.060 OG with each all grain batch and it tends to end around 1.020 FG. Any thoughts from the all grain crowd?

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Old 12-07-2012, 01:54 PM   #33
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IME mash thickness doesn't change fermentability much, and nither does the amount of crystal. The biggest driver is mash temperature. To a lesser degree mash time will change fermentability. Check your thermometer in boiling water to get a ball park idea of how far off it may be at mash temperatures.

Here is some excellent research on these factors by Kai:

And here is some digested information on thermometers:


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