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Old 02-25-2008, 04:11 AM   #1
Kayos
 
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I am hitting my OG's, but the FG seems to be off by about 5 points or so. This just doesn't make sense to me. I am using a starter with Wyeast or WL. Not sure how I can make an improvement on this. Thoughts?
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Old 02-25-2008, 05:08 AM   #2
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Are you using extract or doing all grain?

Airation may be a factor. If the yeast are running out of gas and not multiplying enough to get the job done, then oxygen may be a factor. If you are using extract, it may be the fermentability of the extract.
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Old 02-25-2008, 05:32 AM   #3
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AG. I shake the crap out of the carboy after brewing.
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Being Dealt (kegged): Carbed Crystal light lemonade for the boys, Delta Bravo IPA, Applewinder
Primary: Climbing stout
Primary #2: ESB
Big Blind: Pucker Bitter
Small Blind:
Tasty Remembrances: White 'N Nerdy, Dynamite Red (Hop bursted), APA, The Bonaduce (irish Red), runners stout, ridgeback brown,

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Old 02-25-2008, 05:39 AM   #4
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Can you give an example of a recipe and gravity readings?
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Old 02-25-2008, 06:40 AM   #5
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Type: All Grain
Date: 2/1/2008
Batch Size: 5.50 gal
Brewer: Jake
Boil Size: 7.33 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 66.67 %
1.25 lb Barley, Flaked (1.7 SRM) Grain 10.42 %
1.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 10.42 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 6.25 %
0.75 lb Roasted Barley (300.0 SRM) Grain 6.25 %
0.80 oz Magnum [12.69 %] (90 min) Hops 35.8 IBU
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale



Beer Profile

Est Original Gravity: 1.054 SG
Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 5.21 % Actual Alcohol by Vol: 4.43 %
Bitterness: 35.8 IBU Calories: 245 cal/pint
Est Color: 33.3 SRM Color: Color


Mash Profile
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Being Dealt (kegged): Carbed Crystal light lemonade for the boys, Delta Bravo IPA, Applewinder
Primary: Climbing stout
Primary #2: ESB
Big Blind: Pucker Bitter
Small Blind:
Tasty Remembrances: White 'N Nerdy, Dynamite Red (Hop bursted), APA, The Bonaduce (irish Red), runners stout, ridgeback brown,

from my big ass computer sitting on my floor

 
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Old 02-25-2008, 07:29 AM   #6
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what temperature do you mash at?
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Old 02-25-2008, 07:36 AM   #7
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Mash Name: Single Infusion, Full Body Total Grain Weight: 12.00 lb
Sparge Water: 3.92 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Full Body Step Time Name Description Step Temp
45 min Mash In Add 14.40 qt of water at 171.8 F 155.0 F
10 min Mash Out Add 6.00 qt of water at 206.1 F 168.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.2 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 21.0 days
Storage Temperature: 58.0 F
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Being Dealt (kegged): Carbed Crystal light lemonade for the boys, Delta Bravo IPA, Applewinder
Primary: Climbing stout
Primary #2: ESB
Big Blind: Pucker Bitter
Small Blind:
Tasty Remembrances: White 'N Nerdy, Dynamite Red (Hop bursted), APA, The Bonaduce (irish Red), runners stout, ridgeback brown,

from my big ass computer sitting on my floor

 
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Old 02-25-2008, 08:01 AM   #8
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any temperature swings during fermentation?
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Old 02-25-2008, 08:02 AM   #9
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How confident are you in your thermometer? If your thermometer is reading a little low, then you could accidentally be mashing, say, at 158, which would reduce your fermentability a bit. Try mashing lower, see how the beers turn out.

Also, try a fancy-pants aeration system if you feel like spending a few bucks.
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Old 02-25-2008, 08:28 AM   #10
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Temp swing

I got the weird recipe from northern brewer:

Specialty
.5 Victory Malt
.5 Briess Caramel 60

Fermentables
1 lb Pilsen DME
6lb Amber LME(20)

Hop .5oz Summit(60)

Fat Tire Yeast(80 degree F 10min)

My ferment at 77F 12 hours, 75F 24h, 70F 48h, 70 now 72h

is this a flucuation in temp?

 
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