beerrepository
Well-Known Member
I did my third all-grain batch this past weekend and it was about 20 degrees outside. I could not hold temps in my mash at all. I use a Coleman Xtreme cooler, which I know can hold temps, but I guess it was just too cold outside. Has anyone else run into this problem?
I am guessing that using either a RIMS or HERMS system would cure this problem, but I don't know if I am ready to move to that yet cost wise.
The beer I did is a Belgian Dark Strong Ale. The OG was a lot lower than I was going for, and I already added 2 lbs of clear candi sugar to the boil, so I am worried if I add more sugar after primary fermentation has finished, that I will overly dry and thin out the beer. If I added 2 lbs of sugar to the fermentor, that would push my adjunct fermentables to 19%. Would it be better to just accept a lower gravity and lower ABV instead of messing with it?
I am guessing that using either a RIMS or HERMS system would cure this problem, but I don't know if I am ready to move to that yet cost wise.
The beer I did is a Belgian Dark Strong Ale. The OG was a lot lower than I was going for, and I already added 2 lbs of clear candi sugar to the boil, so I am worried if I add more sugar after primary fermentation has finished, that I will overly dry and thin out the beer. If I added 2 lbs of sugar to the fermentor, that would push my adjunct fermentables to 19%. Would it be better to just accept a lower gravity and lower ABV instead of messing with it?