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Old 01-25-2013, 01:46 AM   #1081
Layne
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Sep 2008
Gonzales, Louisiana
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Brewed it sunday.
SG 1.091
24 hrs 80 degrees
48hrs 80 degrees, 1.035
72hrs 80 degrees, 1.027
96hrs 80 degrees 1.024

I am concerned that the gravity is still so high.

This is from last year when I brewed it.

Brewed on Jan 21st Pitched at 67, free rise, to 80 the next day (gravity was 1.080)
On the 24th, gravity was 1.018
On the 29th gravity was 1.014
Today, the 31st gravity is still 1.014 (sample taste much better than on the 29th)

Any idea what I should do? Is there anything I can do?

 
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Old 01-25-2013, 03:15 PM   #1082
ultravista
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Mar 2007
Las Vegas, Nevada
Posts: 2,377
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Holy smokes, your gravity dropped that fast? Tomorrow is judgement day for my batch. It was at .020 for a while so I increased the temperature back to 80f, roused the yeast, and left it for 7 days.

I keg the batch tomorrow and will see if the extra love helped it get down below .020. I'm not holding my breath but a point or two would be nice.

 
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Old 01-25-2013, 08:35 PM   #1084
ultravista
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Mar 2007
Las Vegas, Nevada
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Leave it on the yeast cake for longer than a month? As of today, it's been a month since it went into the carboy.

 
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Old 01-25-2013, 09:51 PM   #1085
Layne
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Sep 2008
Gonzales, Louisiana
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Quote:
Originally Posted by saq View Post
Just wait.
Will do.

 
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Old 01-25-2013, 11:32 PM   #1086
ultravista
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Mar 2007
Las Vegas, Nevada
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OK, the "just wait" was directed to someone else.

 
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Old 01-26-2013, 07:03 AM   #1087
el_caro
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Feb 2011
, Australia
Posts: 607
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Quote:
Originally Posted by CSI View Post
MASH SCHEDULE
Protein Rest: @ 132.0 F (9 gallons in), 30 min.
Low Saccharification: @152F. (Decoction), 35 min.
High Saccharification: @158F. (Decoction), 35 min.

This ale is a genuine work of art.

Cheers!

www.candisyrup.com
I am totally new to decoction mashing and would like to try this recipe using BIAB.
Does the above mean I start with 9 gallons water at whatever temp is required to do a Protein Rest: @ 132.0 F for 30mins?
My limited understanding is that after 30mins, I would take some of the mash liquid and grain and boil it in another pot then add it back to raise the temperature and do Low Saccharification: @152F. (Decoction), 35 min. Is this correct? How much grain and liquid would I need to take out and boil to achieve that ? How long do you boil before adding back?
I assume I follow the same procedure again with the High Saccharification: @158F. (Decoction), 35 min.
Any advice would help immensely.

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Old 01-26-2013, 11:39 AM   #1088
Brewskii
 
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May 2011
Williamsburg, Va
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Quote:
Originally Posted by el_caro

I am totally new to decoction mashing and would like to try this recipe using BIAB.
Does the above mean I start with 9 gallons water at whatever temp is required to do a Protein Rest: @ 132.0 F for 30mins?
My limited understanding is that after 30mins, I would take some of the mash liquid and grain and boil it in another pot then add it back to raise the temperature and do Low Saccharification: @152F. (Decoction), 35 min. Is this correct? How much grain and liquid would I need to take out and boil to achieve that ? How long do you boil before adding back?
I assume I follow the same procedure again with the High Saccharification: @158F. (Decoction), 35 min.
Any advice would help immensely.
What do you do to figure out your strike water now?
There are a few different ways to do it but you've got the gist of the procedure. Heat 9 gallons of strike water to a sufficient temp to get a 132f initial mash and mash-in. Extract a calculated volume -Basically, you can figure the boiled mash as an infusion of 212 f liquid into a 132f and enough volume to reach your first sacch rest at 152. Then repeat using the new temperature of the mash(152f) with 212f liquid being added.

Just remember that you should always remove MORE thick mash than required. This insures you can hit your target temp and the amount left over you let cool to the target temp and re introduce to the mash already at temp.

I use beer smith and it calculates all that for me but the numbers will be slightly different depending on your system.

Check out kaiser's YouTube videos on it. It's on a sticky called "decoction video" in the "all grain" forum.

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Old 01-26-2013, 02:53 PM   #1089
CSI
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Jan 2011
Charlotte, NC
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Quote:
Originally Posted by el_caro View Post
I am totally new to decoction mashing and would like to try this recipe using BIAB.
Does the above mean I start with 9 gallons water at whatever temp is required to do a Protein Rest: @ 132.0 F for 30mins?
My limited understanding is that after 30mins, I would take some of the mash liquid and grain and boil it in another pot then add it back to raise the temperature and do Low Saccharification: @152F. (Decoction), 35 min. Is this correct? How much grain and liquid would I need to take out and boil to achieve that ? How long do you boil before adding back?
I assume I follow the same procedure again with the High Saccharification: @158F. (Decoction), 35 min.
Any advice would help immensely.
We have a decoction doc out on http://www.candisyrup.com/help-docs.html that has a footnote on the Westvleteren 12 decoction and all the calcs you will need to determine decoction mash volume. I think there are also some online calcs out there for decoction volume. Promash will also help you calc decoction volume as Brewskii mentioned above.

If using the CSI Westvletern 12 clone recipe make sure and download the most recent update. We're always refining it. http://www.candisyrup.com/recipes.html

The H2O volume will depend on your equipment type and size.

 
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Old 01-26-2013, 10:30 PM   #1090
el_caro
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Feb 2011
, Australia
Posts: 607
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Thanks for the help guys I will look at the video as well.

 
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