jessenugent
Member
Hey everyone, first time poster, long time lurker. I finally have a question that i can't find the answer to searching old threads. Hopefully this is the right place for this thread. If not, please have mercy.
Saturday, 2/19, i brewed my first partial mash using this technique: https://www.homebrewtalk.com/f39/easy-partial-mash-brewing-pics-75231/. This was the recipe i used:
3 lbs light DME
3 lbs american 2-row
1.25 lbs flaked oats
8 oz rye oats
10 oz crystal 80
1 oz black patent
1 packet windsor ale yeast
4 oz lactose
Now i know lactose adds unfermentable sugars, but my beer is pretty damn sweet. The OG was about 1041 before adding lactose. I checked it yesterday and it was 1020, and there were no bubbles in the airlock. I racked it to a secondary carboy and it bubbled rapidly for a few seconds after i replaced the airlock and moved it, but soon stopped. I'm hopeful that it is still fermenting and will dry out a tad.
The author from the thread i got the method, suggests a floating thermometer and i'm sure that is for a reason because when i was using my glass thermometer, i had difficulty measuring a consistent temp.During the mash, it seems as though the bottom of the pot was at about 158 while the middle-top was 156-145. My guess is that my mash temp was off and i've got more unfermentable sugars than originally anticipated. If that's the case would adding some sugar help dry it out in a "good" way? Anybody have any similar experiences and/or advice? thanks,
-Jesse
Saturday, 2/19, i brewed my first partial mash using this technique: https://www.homebrewtalk.com/f39/easy-partial-mash-brewing-pics-75231/. This was the recipe i used:
3 lbs light DME
3 lbs american 2-row
1.25 lbs flaked oats
8 oz rye oats
10 oz crystal 80
1 oz black patent
1 packet windsor ale yeast
4 oz lactose
Now i know lactose adds unfermentable sugars, but my beer is pretty damn sweet. The OG was about 1041 before adding lactose. I checked it yesterday and it was 1020, and there were no bubbles in the airlock. I racked it to a secondary carboy and it bubbled rapidly for a few seconds after i replaced the airlock and moved it, but soon stopped. I'm hopeful that it is still fermenting and will dry out a tad.
The author from the thread i got the method, suggests a floating thermometer and i'm sure that is for a reason because when i was using my glass thermometer, i had difficulty measuring a consistent temp.During the mash, it seems as though the bottom of the pot was at about 158 while the middle-top was 156-145. My guess is that my mash temp was off and i've got more unfermentable sugars than originally anticipated. If that's the case would adding some sugar help dry it out in a "good" way? Anybody have any similar experiences and/or advice? thanks,
-Jesse