Why so... dry? - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Why so... dry?

Thread Tools
Old 06-21-2007, 12:42 PM   #11
Ale's What Cures You!
Yooper's Avatar
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,885
Liked 8090 Times on 5646 Posts

I've had the same problem- many of my beers have finished way too low. I've tried using different yeasts, using a higher temperature, etc. but still have most of my beers come out a bit (or sometimes a lot) too dry.

The only thing I didn't change was the ph. That will have to be my next step. I've been mashing higher, using less attenuating yeasts, doing thicker mashes, etc. to try to figure it out. Maybe it is the ph!
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Reply With Quote
Old 06-21-2007, 01:23 PM   #12
Vendor and Brewer
Bobby_M's Avatar
Aug 2006
Whitehouse Station, NJ
Posts: 23,383
Liked 1796 Times on 1141 Posts

I think just about all thermometers read off by a few degrees up or down. You just have to know which it is for yours. The candy and turkey fryer ones allow you to calibrate by holding the nut on the back and turning the gauge.
Welcome to BrewHardware.com. I love you.
New Stirplates are IN!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.

Reply With Quote
Old 06-21-2007, 01:28 PM   #13
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
Liked 158 Times on 148 Posts

Good point, guys! I have three bi-metallic thermometers: +6F, +4F -2F. I calibrated them by heating them in some cheap vodka. The alcohol starts boiling off at 172F, which is very close to mashing temps.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

Reply With Quote
Old 06-21-2007, 01:29 PM   #14
delboy's Avatar
Jan 2007
Belfast N.Ireland
Posts: 320
Liked 1 Times on 1 Posts

I have the same problem, luckily i like my beer on the dry side with not too much mouthfeel anyway.
However on my last batch i changed a few things around, i mashed at a higher temp and i ran off the wort straight into the boiler and got it heated up straight away to prevent any further conversion, so far so good, i got about 73 % attenuation with S04 which im happy with.

Reply With Quote
Old 06-21-2007, 01:54 PM   #15
Waldo's Avatar
Sep 2005
N.E. Iowa
Posts: 283
Liked 2 Times on 2 Posts

Mash out isn't important in batch sparging, it only takes around 10 minutes from the start of the sparge to the start of the boil.

Ph shouldn't have any affect on your FG, ph issues usually cause low efficiency, haze, tannins, harsh bitterness from the hops.

Check your thermometer its my guess its off, and while your at it check your hydrometer, I have two one is off 6 points the is off 4 points.

My first AG brew was a kit from NB, I had fantastic efficiency in the 90's, the beer was very good but according to my hydrometer it came out way high on the OG. That was the last kit I bought, I started making my own recipes using BeerSmith and based on 90% efficiency, my beers came out thin and way bitter. Thats when I checked the hydrometers and found out they were both way off.
Life is to short and the liver can only handle so much, so why waste it on bad beer.

Reply With Quote
Old 06-21-2007, 04:33 PM   #16
brewitall's Avatar
May 2007
North Bend, Wa.
Posts: 55
Liked 1 Times on 1 Posts

Are you re-pitching the CA Ale Yeast? If your readings are accurate, you're getting 85%+ attenuation, which may be possible if the yeast you're collecting and re-using is some of the more aggressive (high attenuation) yeast.

If so you may want to start with a fresh batch of yeast.

Reply With Quote
Old 06-28-2007, 05:55 PM   #17
Oct 2006
Boston, MA
Posts: 220

Turns out it was the thermometer... after checking the old thermometer against my new Digi, it's obvious that it's at least 5 degrees over.
Samuel Waterston Beer Co.
Allston, MA

Thinking About: Strawberries and Cream Ale

Primary Fermenter: Nuthin...

Secondary Fermenter:"C-4 IPA!", American Wheat

Conditioning: 4 C's IPA

Drinkin': 4 C's American Pale Ale

Reply With Quote
Old 06-28-2007, 10:57 PM   #18
Aug 2006
Ottawa, ON
Posts: 162

Are you deactivating the enzymes in your first runnings while waiting for the batch sparge? I had the same problem, I used to let it sit there in the kettle, but now I heat it up to deactivate while sparging. My FG's went from 1.007 to 1.011(@155F).

Reply With Quote
Thread Tools

Forum Jump