What's the reason for a lower mash temperature? I mashed this brew at about 152. I always make yeast starters. Additionally, i also pretty much hit my OG and FG right on the number, so i dont think it was a yeast issue.
Made an American IPA. It us great, but finishes a bit ti sweet. Any suggestions on making it finish a bit drier.
11.5 lbs - Pale Malt (US)
1.25 lbs - Crystal Malt 20L
.75 lbs - Munich Malt
.75 lbs - Caramunich Malt
1 oz Magnum (60 min)
2 oz Centennial (10 min)
1 oz Simcoe (5 min)
1 oz...
Yes, do not at bourbon, just the oak chips. I quess the best approach is to boil, siak in bourbon then add chips to secondary. Thats what i'm gonna try. I'll let you know how it works out.
Total of 5 days in primary. I'm pretty new to brewing, but all my others stopped fermenting aggressively in roughly 3 days. Just curious if i did something wrong or if that sort of difference in fermentation times is normal
Hey all. I just brewed an all grain bock. The OG was sbout 1.061. It has been in the primary for several days longer (5 days) than any batch i've made before, and it is still working..... Aggessively. Is this OK? Or should i be concerned?
Yes all are accurate. Positive of that. Beer smith said do a 45 minute mash. I'm going to do 60 next time. OG into ferm. ended up being OK 1.052 instead of estimated 1.058. I think beer will be OK.
Recipe might help
8.5 lbs pale malt (2 row)
14 oz oats
11 oz victory malt
10.5 oz chocolate malt
7 oz crystal 90L
7 oz black barley
Mashed at 154F for 45 min then batch sparged at 168.
I followed Beersmith instructions exactly for all grain oatmeal stout. Estimated preboil was 1.058 actually measured at 1.031. What happened? Any suggestions?