30% efficiency. Should I dump it? - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > 30% efficiency. Should I dump it?

Reply
 
Thread Tools
Old 01-28-2013, 04:36 PM   #11
gcdowd
 
gcdowd's Avatar
Recipes 
 
Jun 2011
Baldwinsville, NY
Posts: 1,877
Liked 201 Times on 151 Posts


You made near beer! Yum!
__________________
God invented whiskey to keep the Irish from ruling the world.

 
Reply With Quote
Old 01-28-2013, 05:16 PM   #12
patthebrewer
 
patthebrewer's Avatar
Recipes 
 
Sep 2012
, allenwood, nj
Posts: 687
Liked 56 Times on 49 Posts


[quote=BigEggy;4835464]
Quote:
Originally Posted by patthebrewer View Post
Guinness is only 3% ya know. QUOTE]

Not the proper stuff .. the new mid strenth Guinness is only 2.8% but real
Draught Guinness is 4.1-4.3% depending on what type.
When I was in Ireland a couple years ago, the factory tour explained that they only made it to 3% because the way the tax structure works there, they are taxed on ABV. I was also told this is the traditional strength it is brewed to.
__________________
Manasquan River Brewing LLC

 
Reply With Quote
Old 01-28-2013, 10:21 PM   #13
dm1217
Recipes 
 
Jan 2013
Posts: 56
Liked 2 Times on 1 Posts


The fermentation on this batch is very active, kinda surprising. I guess the handfull of raspberries that were added at flameout must have helped.

 
Reply With Quote
Old 01-28-2013, 10:38 PM   #14
ong
Recipes 
 
May 2012
Portland, OR
Posts: 1,276
Liked 234 Times on 187 Posts


Was that malted wheat? Or did you do a cereal mash of some kind?
__________________
Oregonians: trade canned goods, homebrew, fresh produce, and more at chowswap.org!

 
Reply With Quote
Old 01-28-2013, 11:08 PM   #15
dm1217
Recipes 
 
Jan 2013
Posts: 56
Liked 2 Times on 1 Posts


Quote:
Originally Posted by ong View Post
Was that malted wheat? Or did you do a cereal mash of some kind?
All the grains were in a 20 minute protein rest (120-130F) and a 60 minute sacch rest (145-155F)

 
Reply With Quote
Old 01-29-2013, 06:59 AM   #16
ong
Recipes 
 
May 2012
Portland, OR
Posts: 1,276
Liked 234 Times on 187 Posts


Quote:
Originally Posted by dm1217

All the grains were in a 20 minute protein rest (120-130F) and a 60 minute sacch rest (145-155F)
This is for a wit, or something along those lines? I thought you generally needed higher temps to gelatinize the starches in raw wheat, in order for them to convert.
__________________
Oregonians: trade canned goods, homebrew, fresh produce, and more at chowswap.org!

 
Reply With Quote
Old 01-29-2013, 01:12 PM   #17
dm1217
Recipes 
 
Jan 2013
Posts: 56
Liked 2 Times on 1 Posts


Quote:
Originally Posted by ong View Post
This is for a wit, or something along those lines? I thought you generally needed higher temps to gelatinize the starches in raw wheat, in order for them to convert.
The goal was raspberry wheat. If my mash temps/lengths are way off, suggestions would be much appreciated.

 
Reply With Quote
Old 01-29-2013, 01:28 PM   #18
WoodlandBrew
HBT_SUPPORTER.png
 
WoodlandBrew's Avatar
Recipes 
 
Oct 2012
Malden, MA
Posts: 2,191
Liked 244 Times on 199 Posts


For my American wheat beers I do a similar mash . 20 minutes at 122 followed by 60 minutes at 150. It's worked pretty well but I am thinking about dropping the protein rest. I think it might be hurting my head retention.

In case you are planning on saving the slurry you might want to note that the viability will be lower with yeast saved from beer fermented with fruit.

Here is an analysis:

http://woodlandbrew.blogspot.com/201...viability.html
__________________
The 2nd edition is now available: Brewing Engineering
Woodland Brewing Research Blog Applied Science for Better Beer.

 
Reply With Quote
Old 03-12-2013, 01:28 PM   #19
dm1217
Recipes 
 
Jan 2013
Posts: 56
Liked 2 Times on 1 Posts


Results/conclusion: Verrry dry. Stale. No rapsberry flavor whatsoever. These bottles are going down the drain.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Do people report mash efficiency or brewhouse efficiency? thisoneguy All Grain & Partial Mash Brewing 66 07-25-2012 05:37 AM
dump it? JohnnyBeerbottles Cider Forum 16 03-01-2012 05:12 PM
Mash efficiency vs Post boil efficiency RootDownBrewing Beginners Beer Brewing Forum 1 08-21-2011 12:33 PM
Infected, to dump or not to dump??? skeeordye11 General Beer Discussion 14 07-17-2009 04:06 PM
Dump it, or don't??? sven137 Extract Brewing 16 02-20-2009 07:01 PM


Forum Jump