Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Under Primed/Under Conditioned?
Reply
 
Thread Tools
Old 11-15-2012, 05:29 PM   #11
deancox
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Santa Clarita, CA
Posts: 17
Default

Quote:
Originally Posted by tgmartin000 View Post
Mashing higher will leave more non-fermentables in your wort, leading to a higher FG, and more body.
I mashed at steady 152 for an hour, basically following Palmer's advice in his book for brown ales. What would have suggested? I understand you can get your mash temp too high and it creates undesirable flavors?


deancox is offline
 
Reply With Quote
Old 11-15-2012, 10:18 PM   #12
Straight6TT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Posts: 58
Liked 3 Times on 2 Posts

Default

Pitching at 80 degrees is too high and may have lead to the yeast eating up more sugars than it should have. This could be why the beer finished with a low f.g. and why the beer has less body.


Straight6TT is offline
 
Reply With Quote
Old 11-15-2012, 11:28 PM   #13
deancox
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Santa Clarita, CA
Posts: 17
Default

Quote:
Originally Posted by tgmartin000 View Post
Mashing higher will leave more non-fermentables in your wort, leading to a higher FG, and more body.
So what temp would you have mashed
deancox is offline
 
Reply With Quote
Old 11-16-2012, 03:17 PM   #14
tgmartin000
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Denver, CO
Posts: 1,141
Liked 74 Times on 59 Posts
Likes Given: 24

Default

Quote:
Originally Posted by deancox View Post
So what temp would you have mashed
Probably just a degree or two higher, 153 or 154. I'm just now starting to experiment with my mash temps. Over the spring and summer I made some belgians and ales that I wanted to dry out, so I was mashing everything around 149 to 150. My saison and tripel dried out to about 1.004 or so, which is in range for those styles. I'd think a brown ale would be about 1.015 or so.

But I've recently tried some IPAs I really liked that were really bitter, but with a bit of residual sweetness and a huge mouthfeel, like zombie dust, or 471 IPA from breckenridge. So my last pale ale was my first attempt at a 154 mash, to get my FG around 1.015 or 1.016, rather than 1.010 or less. These beers also had a great foamy head, due (I think) to more unfermentables in the wort.
tgmartin000 is offline
 
Reply With Quote
Old 11-16-2012, 03:20 PM   #15
tgmartin000
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Denver, CO
Posts: 1,141
Liked 74 Times on 59 Posts
Likes Given: 24

Default

Quote:
Originally Posted by deancox View Post
I mashed at steady 152 for an hour, basically following Palmer's advice in his book for brown ales. What would have suggested? I understand you can get your mash temp too high and it creates undesirable flavors?
I haven't heard that. If you get your sparge temp too high, you can extract some astringency - but that has more to do with sparge pH than temps.

152 is always a good starting point, but for lighter beers, go maybe a little lower (150), and for heavier beers, a little higher (154).


tgmartin000 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Under primed deantheking101 Beginners Beer Brewing Forum 3 03-29-2012 02:43 PM
Over-primed? greenfrog5 Bottling/Kegging 3 11-28-2010 07:12 PM
Over primed yzf426scott Bottling/Kegging 6 08-08-2010 03:36 AM
Just primed JerD Bottling/Kegging 1 05-25-2010 05:56 PM
Just over-primed my keg? Pickngrin Bottling/Kegging 3 02-01-2010 01:58 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS