Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Issues with my beer's attenuation
Reply
 
LinkBack Thread Tools
Old 02-10-2014, 04:54 PM   #41
nachov
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2013
Posts: 50
Liked 1 Times on 1 Posts

Default

I took a reading today: S.G. 1.025
It hasn't change for 3 days, so that's gonna be my F.G.
It's cold-conditioning now.

That beer might eventually come out quite tasty.
I don't actually mind a high residual sweetness.

BTW, I used a light DME.

__________________
nachov is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2014, 08:32 AM   #42
nachov
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2013
Posts: 50
Liked 1 Times on 1 Posts

Default

Hi folks,

I've just found out about a thing called the diastatic power

I used 50% bohemian pilsner malt which might have 60 lintner;
and 50% Munich Amber Malt (not the darkest one) which might have 60-70 lintner.

Actually, I used adjuncts as well but in very small proportion.
So, I believe the diastic power should have been enough (well over 50)

I'm wondering if malts can lose diastatic power during storage?
I store my grain in sealed plastic food container, it's not air vacuumed
but it try to keep the air out as much as possible.

It's been kept over 80F for around 4 months (I used to live in a warm area).
Could my storage conditions have affected the diastatic power?

BTW, can somebody explain to me how a weak diastatic power can affect the beer?
For instance, with weak diastatic power I don't understand how come a brewer can reach his desired S.G. (with decent efficiency) and end up with a low F.G.

With weak diastatic power I would expect a brewer to hit poor efficiency.
But apparently, you could hit decent efficiency but you would end up with no enough fermentable sugars.

I guess that might be related to the extent which the enzymes would break down the sugar;
but it's not clear to me.

Thank you for shedding some light.
Cheers.

__________________
nachov is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2014, 12:02 PM   #43
40watt
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
40watt's Avatar
Recipes 
 
Join Date: Mar 2011
Location: , ok
Posts: 648
Liked 64 Times on 33 Posts
Likes Given: 25

Default

I'm afraid I don't know how storage would affect DP.

You are right about one thing for sure. Diastatic Power is all about a grains ability to produce enzymes to convert starch to sugar.

Grains with a high DP (hence the use as base grains)

Pilsner
pale malt
2row
6row (highest DP)

Those grains can convert themselves as well as grains in a mash with no DP.

Grains that con convert, but the DP is lower and not advisable for 100% of base grains.

Vienna, Munich, etc.

Your special and roasted malts have little or no DP left. To the extent they can be converted, they must rely on the DP of your base grain.

Some adjuncts like corn or rice have no diastolic power. They will not convert without the enzymes from the base grain.

__________________

"I am not a Brewmaster. A Master dominates. He controls. I am a guide for the beer. We are partners."
Jean Van Roy

40watt is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2014, 12:07 PM   #44
40watt
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
40watt's Avatar
Recipes 
 
Join Date: Mar 2011
Location: , ok
Posts: 648
Liked 64 Times on 33 Posts
Likes Given: 25

Default

I regards to your batch. 50/50 pilsner and Munich should convert just fine.


What was the mash schedule?

__________________

"I am not a Brewmaster. A Master dominates. He controls. I am a guide for the beer. We are partners."
Jean Van Roy

40watt is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2014, 12:23 PM   #45
40watt
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
40watt's Avatar
Recipes 
 
Join Date: Mar 2011
Location: , ok
Posts: 648
Liked 64 Times on 33 Posts
Likes Given: 25

Default

Oh yeah.


Yeah can get good efficiency with a low DP. You have broken down the starches to sugars. The problem would be that the sugars are still too long of a chain to be fermented by brewers yeast. Hence the high final gravity.

One thing you could do is just do a longer mash. Give the enzymes that are present more time to cleave the sugars into smaller chains.

__________________

"I am not a Brewmaster. A Master dominates. He controls. I am a guide for the beer. We are partners."
Jean Van Roy

40watt is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2014, 12:51 PM   #46
nachov
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2013
Posts: 50
Liked 1 Times on 1 Posts

Default

I did a single infusion mash at 150F for 60 min.

Quote:

Yeah can get good efficiency with a low DP.
You have broken down the starches to sugars.
The problem would be that the sugars are still too long of a chain to be fermented by brewers yeast.
Hence the high final gravity.
Thank you! I got it now.
Now, I understand the use for an iodine test.
__________________
nachov is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2014, 02:04 PM   #47
40watt
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
40watt's Avatar
Recipes 
 
Join Date: Mar 2011
Location: , ok
Posts: 648
Liked 64 Times on 33 Posts
Likes Given: 25

Default

That mash should work fine.
I would probably mash 75 to 90 minutes, but I have been obsessed with attenuation for a while.

I think more than losing your DP from poor or long term storage of grain, the problem would be a stale character. That is 100% my opinion. No science.

__________________

"I am not a Brewmaster. A Master dominates. He controls. I am a guide for the beer. We are partners."
Jean Van Roy

40watt 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
Attenuation Issues DisturbdChemist General Beer Discussion 15 05-05-2012 02:16 AM
Attenuation issues? Check you thermometer! cosgcm5 All Grain & Partial Mash Brewing 2 09-28-2011 04:42 PM
Help with attenuation issues.... MooMooBrew Fermentation & Yeast 3 06-16-2011 05:25 PM
Attenuation issues ZehBaron Beginners Beer Brewing Forum 2 09-19-2010 05:37 PM
attenuation issues Jewsh Extract Brewing 11 02-20-2010 05:02 PM