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Old 10-13-2010, 08:51 PM   #1
Shoemaker
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Sep 2009
New Jersey
Posts: 150


I've gotten low attenuation for a bunch of beers now. They taste good, but just a bit on the sweet side. I usually overshoot my OG gravity by a few points and my beers usually finish around 1.020.

I've read other threads about this and how having a high mash temp can cause low attenuation. However, I'm pretty sure I'm mashing at 152. I mash with 1.5 qt per pound. Mashout at 190 with 4 gallons (I brew 10 gallon batches). Vorlauf and stir a lot. Collect about 12.5 gallons of wort. I use dry yeast for my ales and rehydrate them prior to pitching. My fermentation temps are usually in the low 60s.

I'm just throwing out my process because I usually consistently get a high FG.

Can someone help please?



 
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Old 10-13-2010, 09:01 PM   #2
ian-atx
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Nov 2008
austin
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I would double check the thermometers you use for mashing. Inaccurate thermometers seem to be one the top reasons for under/over attenuation.



 
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Old 10-14-2010, 12:08 AM   #3
nilo
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Aug 2009
Seattle, WA
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check this
http://www.homebrewtalk.com/f36/attenuation-200306/

 
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Old 10-15-2010, 04:24 AM   #4
Shoemaker
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Sep 2009
New Jersey
Posts: 150

I dough in usually around 173 degrees then stir until I reach 153. Takes bout 10 mins. Is this too hot to dough in at?

 
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Old 10-15-2010, 04:27 AM   #5
JonK331
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Nov 2009
Fremont, CA
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How do you oxygenate/aerate? How much dry yeast do you pitch?

 
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Old 10-15-2010, 12:54 PM   #6
Shoemaker
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Sep 2009
New Jersey
Posts: 150

Quote:
Originally Posted by JonK331 View Post
How do you oxygenate/aerate? How much dry yeast do you pitch?
I aerate pretty well. I pour the wort back and forth between the carboy and keggle then shake it for 10 mins. I pitch one packet per 5 gallons, hydrate it before I do.

 
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Old 10-15-2010, 01:07 PM   #7

Are your recipes calling for a lot of crystal or caramel malts?

Another idea - try mashing your next batch at 148 and see how that impacts your final gravity.

 
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Old 10-15-2010, 02:43 PM   #8
Shoemaker
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Sep 2009
New Jersey
Posts: 150

hmmm. I'm in the middle of a batch right now and will try it. Will I get proper conversion at 148?

 
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Old 10-15-2010, 02:53 PM   #9
lyacovett
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May 2009
Cartersville, GA
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Quote:
Originally Posted by Shoemaker View Post
hmmm. I'm in the middle of a batch right now and will try it. Will I get proper conversion at 148?
148 is fine for conversion. If you really want to try and dry it out even more, mash for 90 minutes.

 
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Old 10-15-2010, 03:28 PM   #10
Shoemaker
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Sep 2009
New Jersey
Posts: 150

So let me get this straight, do you guys adjust mash temps based on styles? I brewing a pale ale now so a bit on the dry side would be good.



 
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