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Old 10-06-2012, 02:59 PM   #21
Matteo57
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Not using camden tablets.
When I dough in I check temps for a good few minutes while stirring and making sure no dough balls or anything and all is stirred together well. I will then usuallly check it at least another 1-3 times throughout the process. My igloo usually keeps it within 1 degree or so for the duration, it works great!

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Old 10-06-2012, 05:30 PM   #22
pabloj13
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Quote:
Originally Posted by Matteo57 View Post
Not using camden tablets.
When I dough in I check temps for a good few minutes while stirring and making sure no dough balls or anything and all is stirred together well. I will then usuallly check it at least another 1-3 times throughout the process. My igloo usually keeps it within 1 degree or so for the duration, it works great!
But could something be wrong with your thermometer? Have you calibrated it?
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Old 10-06-2012, 05:35 PM   #23
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Extract or all grain? If you're actually mashing, calibrate your thermometer and mash lower, say 150.

If extract, try subbing some corn sugar for extract. Also when you ramp up the temp on fermentation, give your fermentor a good shake to get the yeast into suspension, also you can take the temp up to 70+ with no worries.

Eta : missed the post two up. Try mashing lower. Also a large amount of specialty malts will increase your unfermentables.nix the carapils if you use it and add simple sugars.

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