My last 4 batches have attenuated very poorly. Prior to this I was averaging about 75% attenuation. Could be the winter months but I keep my brews in an insulated closet with a space heater set at 65 degrees and the door is insulated as well.
My last failure was the best laid plans (however the sample tastes FANTASTIC!) My og was 1.055 and FG was 1.028. here is the recipe
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.2 4.00 kg. Munich Malt Germany 1.037 8
8.9 0.45 kg. Flaked Oats America 1.033 2
5.9 0.30 kg. Chocolate Malt America 1.029 350
5.9 0.30 kg. Roasted Barley America 1.028 450
Dough in at 138 and rest at 127.4 for 30 minutes, raised temp to 148 for 20 minutes, 158 for 20 minutes. I don't know why but I brought it to 168 for 10 minutes before vorlauf. Then I fly sparged and went to a 90 minute boil. I sent my wort through a SS strainer and aerated the wort a bit more before pitching Danstar Nottingham dry yeast (not rehydrated, no starter since it was dry, no yeast nutrient) at about 72 degrees. My OG was 1.055 and FG is 1.028. It sat in the closet for 5 weeks with no secondary. The temps varied from 72 at start to about 65 after 5 days. I never saw a ton of krausen.
My previous 4 brews have finished at 1.018-1.020 which is high compared to the 1.012 I saw in the summer months.
I am going to force Carb this one and drink since it still tastes good. I am checking samples at 60 degrees and have checked my hydrometer. I have had success with doing a rest at 127 , 148 and 158 in the past Can someone please help me out?
My last failure was the best laid plans (however the sample tastes FANTASTIC!) My og was 1.055 and FG was 1.028. here is the recipe
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.2 4.00 kg. Munich Malt Germany 1.037 8
8.9 0.45 kg. Flaked Oats America 1.033 2
5.9 0.30 kg. Chocolate Malt America 1.029 350
5.9 0.30 kg. Roasted Barley America 1.028 450
Dough in at 138 and rest at 127.4 for 30 minutes, raised temp to 148 for 20 minutes, 158 for 20 minutes. I don't know why but I brought it to 168 for 10 minutes before vorlauf. Then I fly sparged and went to a 90 minute boil. I sent my wort through a SS strainer and aerated the wort a bit more before pitching Danstar Nottingham dry yeast (not rehydrated, no starter since it was dry, no yeast nutrient) at about 72 degrees. My OG was 1.055 and FG is 1.028. It sat in the closet for 5 weeks with no secondary. The temps varied from 72 at start to about 65 after 5 days. I never saw a ton of krausen.
My previous 4 brews have finished at 1.018-1.020 which is high compared to the 1.012 I saw in the summer months.
I am going to force Carb this one and drink since it still tastes good. I am checking samples at 60 degrees and have checked my hydrometer. I have had success with doing a rest at 127 , 148 and 158 in the past Can someone please help me out?