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Old 07-24-2014, 08:46 PM   #11
PhillyMike
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This may sound like a silly question, but are you sure the beer is carbonated?

Could the gas line be blocked? I know I've poured under-carbed beer just to pull out any yeast or hop bits that settled to the bottom of the keg and get beer that you describe.


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Old 07-25-2014, 02:01 AM   #12
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Good idea I'll double check the co2 intake

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Old 07-25-2014, 06:33 AM   #13
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Quote:
Originally Posted by Homercidal View Post
Ah. I think the mash temp may be the main cause. 148 is pretty low.
Really? That's not low enough to be in the protein rest range (120-140), which breaks down foam-positive proteins.
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Old 07-25-2014, 01:12 PM   #14
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Really? That's not low enough to be in the protein rest range (120-140), which breaks down foam-positive proteins.
He said it dipped down to 142. It's possible there was some enzyme activity there. 140 isn't a hard cutoff line. I can't see any other possibilities with the information given.

I've had very thin, zero head beers and I have never done a protein rest in my life. Sometimes it happens. The recipe, in this case, doesn't indicate it will produce a beer with no head retention.
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Old 07-25-2014, 02:32 PM   #15
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Yeah I'd say most my conversion happened mid 40's

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