capt82
Well-Known Member
I just had my worst efficiency (59%) and attenuation (59%). I am debating to what the most likely cause was.
1) It was the first time I ordered my grains and dry Nottingham yeast online. I was a little suspicious about the grains being crushed at the right setting because I saw none of the usual powder at the bottom of the bag. Could the yeast been subjected to high heat during shipping? The best use by date was about 2/2023 so they were not old.
or
2) About 22% of my grain bill were flaked oats and flaked corn. I mashed at 150* for 90 minutes. Do these adjunct require longer mash times? These were the most flakes I have used in any of my beers.
I realize it's probably all of the above. Just trying to narrow it down..
1) It was the first time I ordered my grains and dry Nottingham yeast online. I was a little suspicious about the grains being crushed at the right setting because I saw none of the usual powder at the bottom of the bag. Could the yeast been subjected to high heat during shipping? The best use by date was about 2/2023 so they were not old.
or
2) About 22% of my grain bill were flaked oats and flaked corn. I mashed at 150* for 90 minutes. Do these adjunct require longer mash times? These were the most flakes I have used in any of my beers.
I realize it's probably all of the above. Just trying to narrow it down..