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Old 05-02-2009, 10:25 PM   #1
magnj
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Dec 2008
Central Jersey
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So I brewed my 5th AG batch today. I did everything like I normally do, hit my mash temps, mashed 90 minutes, temps only dropped 2 degrees from Mash In. I even boiled down to exactly 2.5 gallons and instead of 1.060 I got 1.046.

I broke a bottle while capping and I dropped and smashed my hydrometer. So much for National Homebrew Day.

Quote:
Type: All Grain
Date: 5/2/2009
Batch Size: 2.50 gal
Brewer:
Boil Size: 4.47 gal Asst Brewer:
Boil Time: 60 min Equipment: poop
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.00 lb Rahr 2-Row Pale Malt (1.9 SRM) Grain 86.96 %
0.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.35 %
0.25 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.35 %
0.25 lb Honey Malt (25.0 SRM) Grain 4.35 %
0.30 oz Simcoe [11.90 %] (Dry Hop 7 days) Hops -
0.25 oz Simcoe [11.90 %] (60 min) Hops 26.6 IBU
1.00 oz Ahtanum [4.50 %] (Dry Hop 7 days) Hops -
0.25 oz Simcoe [11.90 %] (45 min) Hops 23.9 IBU
0.25 oz Ahtanum [4.50 %] (30 min) Hops 5.1 IBU
0.25 oz Ahtanum [4.50 %] (15 min) Hops 2.7 IBU
0.25 oz Simcoe [11.90 %] (10 min) Hops 5.3 IBU
0.25 oz Ahtanum [4.50 %] (5 min) Hops 1.7 IBU
0.25 oz Ahtanum [4.50 %] (1 min) Hops 1.7 IBU
1 Pkgs Nottingham Yeast (Lallemand #-) Yeast-Ale



Beer Profile

Est Original Gravity: 1.060 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.93 % Actual Alcohol by Vol: 0.00 %
Bitterness: 67.0 IBU Calories: 0 cal/pint
Est Color: 11.0 SRM Color: Color

 
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Old 05-02-2009, 11:10 PM   #2
bendavanza
 
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Aug 2008
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maybe there's something in the air, mine sucked today, too.

 
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Old 05-02-2009, 11:41 PM   #3
ZackWylde
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Mar 2009
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Worst brewday ever for me 58% eff here 4th AG for me last 3 where 67,76,72 respectfully. Nothing but problems for this brew for me.
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Old 05-03-2009, 02:05 PM   #4
magnj
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Dec 2008
Central Jersey
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Yea I hit 70,69,69 on my last 3 idk what happened. Oh well, the yeastie beasties still seem really happy, I guess I'll call it an APA and chalk this one up to bad luck.

BTW I BIAB idk if that might mean anything. The crush looked similar but I don't always look that hard. Getting a turkey fryer, IC and maybe a roller soon...I'm tired of having an inconsistent process.

 
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Old 05-03-2009, 02:22 PM   #5
Duckfoot
 
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Quote:
Originally Posted by magnj View Post
Type: All Grain
Date: 5/2/2009
Batch Size: 2.50 gal
Brewer:
Boil Size: 4.47 gal Asst Brewer:
Boil Time: 60 min Equipment: poop
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 70.00
Taste Notes:
Well I would guess you should try organic poop... Apparently the chemicals in regular poop will affect efficiency...



I keed, I keed...

Some days just don't work out like others... I had a crappy efficiency day last month and the only thing I can attribute it to was a bad sparge...

I am sure things will get better...

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Old 05-03-2009, 05:58 PM   #6
magnj
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Dec 2008
Central Jersey
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lol oops I didn't even know I named my setup that...
Yea I'm not too worried about it but I have no one else to sympathize with me around here so turned the HBT.

 
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Old 05-03-2009, 06:08 PM   #7
magnj
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Dec 2008
Central Jersey
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I just thought of something I did differently. I mash in a 5 gallon cooler and a huge bag. I mash for 90 minutes and in the past I would open the cooler at 30 minutes and 60 minutes to stir and check temps. I didn't do that this time, my temps were closer to Mash-in temps at the end but my efficiency was down right bad. Is it possible that those intermittent stirrings helped my efficiency that much to be the difference between 50 and 70%?

 
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Old 05-03-2009, 06:09 PM   #8
davesrose
 
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Mar 2008
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Ahwell, better luck next time....and you should still have some mighty drinkable beer! I'm actually drinking my last "failure" while I'm brewing my extra foreign stout. I wound up with my first ever stuck sparge with the last stout....so I missed my gravity slightly, and the profile isn't quite right. The beer is totally drinkable, though, and I have learned something about the forgiving nature of our highly modified malts.
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