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Old 09-15-2010, 12:35 AM   #11
andrew300
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Dec 2009
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My hydrometer is calibrated, but I do leave the first runnings in the pot until I collect the full volume. Next batch I might try doing a higher mash temp and/or start boiling right away.



 
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Old 09-15-2010, 01:03 AM   #12
Mischief_Brewing
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Quote:
Originally Posted by andrew300 View Post
My hydrometer is calibrated, but I do leave the first runnings in the pot until I collect the full volume. Next batch I might try doing a higher mash temp and/or start boiling right away.
Thermometer, not hydrometer. The concern is that if you think you're at 149 but you're actually lower, you will have the same problem...



 
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Old 09-15-2010, 03:17 AM   #13
winvarin
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Quote:
Originally Posted by Hoppocrates View Post
Do you batch sparge? If so, after taking your first runnings do you let them sit in the pot until you collect your next running or two? That was my problem and was giving me crazy, crazy high attenuation. Now I get my first running boiling right away while I sparge the rest and get normal attenuation...
That's something I've never heard of before. So you're still getting conversion while the wort is sitting in the pot? If that's the case, wouldn't the same be true of fly sparging?

 
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Old 09-15-2010, 03:34 AM   #14
GreggZ
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Jul 2008
Bethpage, New York
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+1 on checking your thermometer

Even if you checked it awhile ago, I would check it again. Some thermometers have a relatively short shelf life in this hobby.

 
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Old 09-15-2010, 03:35 AM   #15
Gregscsu
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St. Paul
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Quote:
Originally Posted by "dzlater"
yeast won't effect hydrometer
@ 149 you'll get lot's of fermentables
next time mash higher ferment cooler
+1

I recently made this IPA using 2 Lbs of honey and got it to finish at 1.008 from an OG of 1.056

Mashed @ 156
Wyeast 1056 @ 62F

OG 1.056
FG 1.008

6.0 Rahr 2-Row Malt
0.875 Briess Caramel 60L
0.125 Gambrinus Honey Malt
1.9375 Wildflower Honey - Kicker

0.50 Pellet Amarillo 7.8% FWH
0.80 Pellet Magnum 10.0% 60
0.50 Pellet Amarillo 7.8% 20
0.75 Pellet Cascade 5.4% 10
0.75 Pellet Amarillo 7.8% 2
0.75 Pellet Amarillo 7.8% Dry
Dry hops added on 7-22-2010 for 7 days IBUs 59.1
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Old 09-15-2010, 04:51 AM   #16
andrew300
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Dec 2009
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lol, i meant my thermometer is calibrated. I checked it at boiling and freezing and it is perfect. Now on the other end, I have not calibrated my hydrometer.

 
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Old 09-15-2010, 11:45 AM   #17
cactusgarrett
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Quote:
Originally Posted by winvarin View Post
That's something I've never heard of before. So you're still getting conversion while the wort is sitting in the pot? If that's the case, wouldn't the same be true of fly sparging?
Right. To account for this, fly spargers mash-out, and batch spargers heat their first sparge addition to near-boiling in order for that to act as a mash-out. Whatever gets your wort to ~170F should denature the enzymes.
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Old 09-15-2010, 11:56 AM   #18
Yooper
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Quote:
Originally Posted by winvarin View Post
That's something I've never heard of before. So you're still getting conversion while the wort is sitting in the pot? If that's the case, wouldn't the same be true of fly sparging?
Quote:
Originally Posted by cactusgarrett View Post
Right. To account for this, fly spargers mash-out, and batch spargers heat their first sparge addition to near-boiling in order for that to act as a mash-out. Whatever gets your wort to ~170F should denature the enzymes.
Yes, that's exactly right. Most batch spargers don't mash out, especially if they are doing a double batch sparge. Because it gets the grain bed temp up quickly, and generally you get those runnings on to boil right away. Fly spargers will usually mash out, to denature the enzymes when the mash is over.
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Old 09-15-2010, 02:22 PM   #19
winvarin
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Quote:
Originally Posted by Yooper_Brew View Post
Yes, that's exactly right. Most batch spargers don't mash out, especially if they are doing a double batch sparge. Because it gets the grain bed temp up quickly, and generally you get those runnings on to boil right away. Fly spargers will usually mash out, to denature the enzymes when the mash is over.
I wonder if I am throwing in an unneccesary step then. I have just started batch sparging in the last couple of batches.

I usually have my sparge water sitting near 180F when the mash is done. Right before I am ready to do my first batch sparge (I double batch), I pull a gallon of sparge water and bring it near boiling and add it to my mash, stir, and let it sit about 10 min to perform mash out.

I then proceed with my first collection (of the mash liquor only). Then I do the double batch sparge, splitting my remaining sparge water in half.



 
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