sosloe
Member
A few months back I purchased a stainless steel kettle with a thermometer, valve, and bazooka screen that Ive been using as a mash tun (that was the intention when I bought it). I notice that I suffer a significant drop in temp over the course of an hour, about 4 degrees in the first 30 min and then another 4 degrees or so by the end of the hour
This seems like its really taking a toll on the fermentability of the brew The past few batches I did I landed at 151 after doughing in and then the temp dropped down to almost 140 at the end of the hour I hit my OG just fine, but after weeks fermenting those batches only came down to FGs of the mid to high 1.020s Im attributing this to the drop below 149 degrees lending too many unfermentables? Id never had a problem getting nice low 1.008 1.010 FGs when I was using an insulated cooler which kept my temp more stable
I havent changed any other process my yeast pitch rates are healthy, these brews were only 1.050-1.060 OG, and Im leaving them for 3-4 weeks fermenting at around 70 degrees but Im still getting 1.026+ FGs, the sweetness is ruining what should otherwise be a good beer
Any suggestions? Ive read about wrapping it in something to help insulate it, Im just not too sure how much thats going to help (I do keep the lid on it too btw).. I dont have a true false bottom so I cant add direct flame, and Im trying to avoid the additional work of adding hot water to bring the temp up
This seems like its really taking a toll on the fermentability of the brew The past few batches I did I landed at 151 after doughing in and then the temp dropped down to almost 140 at the end of the hour I hit my OG just fine, but after weeks fermenting those batches only came down to FGs of the mid to high 1.020s Im attributing this to the drop below 149 degrees lending too many unfermentables? Id never had a problem getting nice low 1.008 1.010 FGs when I was using an insulated cooler which kept my temp more stable
I havent changed any other process my yeast pitch rates are healthy, these brews were only 1.050-1.060 OG, and Im leaving them for 3-4 weeks fermenting at around 70 degrees but Im still getting 1.026+ FGs, the sweetness is ruining what should otherwise be a good beer
Any suggestions? Ive read about wrapping it in something to help insulate it, Im just not too sure how much thats going to help (I do keep the lid on it too btw).. I dont have a true false bottom so I cant add direct flame, and Im trying to avoid the additional work of adding hot water to bring the temp up