Suthrncomfrt1884

Recipes 

__________________
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...

humann_brewing

Recipes 

So were you able to go from 1.067 to 1.005 mashing at 152? That is a huge 92.5% attenuation?

I went from 1.060 to 1.008 with 100% vienna malt mashed at 152* and pitched onto a US-05 yeast cake.

__________________
On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

Suthrncomfrt1884

Recipes 

Yes, I was also suprised by the attenuation. I've always loved the wyeast 1056 yeast. It's a very aggressive yeast that always seems to get the job done. That's why I didn't feel the need to do a starter as I do with most other yeasts.

My Beertools program calculated my final gravity out to around 1.011, so I was a little concerned when it hadn't stopped fermenting after about 9 days. Couple days later it hit 1.005.

My only problem with this batch was that my efficiency was horrible. It came out around 60% I believe. I'm not quite sure why it was so low, but I'm using a new all grain system so I'm still trying to figure out the bugs. Also, I used the mill at my LHBS to crush (which is what I think caused it) because mine was out of commission.

__________________
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...

humann_brewing

Recipes 

Efficiency is a whole arena in itself, my guess is that if you are just starting out with all grain and you suspect it is one thing, it is probably more likely a combination of about 4 things. The crush is important but there are LHBS that crush nicely, but most don't from what I know. Hitting your temps is very important too and that includes your mashout temp and make sure to stir like a madman when you mash in to make sure everything is getting soaked. Sparge slowly.... the list goes on and on but you have probably heard all of this. I have my primitive system dialed in and always get between 82 and 85% efficiency and am happy with that, but I do my own crushing and keep consistent with my procedures.

__________________
On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

Suthrncomfrt1884

Recipes 

I'm not new at all grain, just my system is. I went from using the Gott 10 gallon cooler as a Mash Tun, but have since upgraded to sanke kegs for the sparge, mash, and boil. I'm still tweaking things a bit. And my LHBS is definately one that isn't good at crushing.

__________________
He who drinks beer sleeps well. He who sleeps well cannot sin. He who does not sin goes to heaven.

Another HERMS rig...