crackhead7
Well-Known Member
I have not been all grain brewing for very long. I have been consistently getting beers that attenuate further then i have planned. ie. 1.010 vs 1.012 or 1.012 vs 1.014. It is always the a .002 difference. I use a 10gal beverage cooler from HD. I do ten gallon batches and that pretty much fills the tun. I have tested my thermomter and it is calibrated correctly. I sometimes have to mash at a lower grist ratio to accommodate the size of the mash usually I end up in the range of 1.2 - 1.5 qts/lb. I have a suspicion that there might be a tempature stratification happening within the tun during the mash causing the bottom of the mash to become more fermentable? My thought was to stir the mash at 30 mins, but till now I have been scared to open the tun and letting heat out. However it might just be easier to initially set a higher mash tempture. I have been mashing at 152* I know that there are alot of other variables that could be casuing this such as yeast health / strain, different malts etc. I have had this happen using Dry Nottingham, Wyeast 1332, WLP051, and WLP 400. I use mr. malty to get a ballpark on pitching rates but usually end up underpitching the recommendation. I base this on the fact that my ending starter volumes are usually 300-400 ml less the suggested. I know it might be helpful to have the recipies i put two of them here https://www.homebrewtalk.com/f36/my-last-brewday-285332/
Any thoughts and or suggestions would be appreciated as I try to work this out.
Any thoughts and or suggestions would be appreciated as I try to work this out.