Recent content by Sarobinson426

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  1. Sarobinson426

    Attenuation low. What is everyone doing to get good attenuation?

    You know I'm not sure. Just looked up a converter but everything is is brix and so is the second one behind it... let me seeee....
  2. Sarobinson426

    Attenuation low. What is everyone doing to get good attenuation?

    I'm not even sure what it tastes like yet, but I will keep you posted!
  3. Sarobinson426

    Attenuation low. What is everyone doing to get good attenuation?

    Solid advice. The pH was only ever really low like less than 5 ~4.3 after the mash. If I don't use (five star 5^2) stabilizer (thank you day_trppr) it's really low after mash, and I can only imagine that in that doughy mash that the pH is low which was what was effecting my beer; hence, I...
  4. Sarobinson426

    Attenuation low. What is everyone doing to get good attenuation?

    I was using a refractometer, and I'm super glad you called me out because I've been reading a ton on this. The best thing I could come up with is that I wasn't getting enough Oxygen into the wort before the pitch. TY.
  5. Sarobinson426

    Attenuation low. What is everyone doing to get good attenuation?

    Ca does help the yeast out since malt isn't Ca++ rich. I read that it does hinder your mash enzymes though so it's best to add after your mash... probably during boil to make a good solution.
  6. Sarobinson426

    Attenuation low. What is everyone doing to get good attenuation?

    I'm doing about 1.5 liter "test" batches. I found that doing 5 gallon batches for exbeerimental beers was just too slow too tedious and not very cost effective. Normally brew on a 10G Unibrau. Soooo.... I cut the yeast pitch in half and have done a self made start for most of the test batches...
  7. Sarobinson426

    Attenuation low. What is everyone doing to get good attenuation?

    Hello homebrewers. I'm hoping for some help and hopefully the answers here this will help everyone out. Attenuation. I have done around 7 batches of all grain brewing with only 2 row base malts, and I can't achieve above 63% attenuation. I have read Gregg Doss's "Exploring Attenuation" and have...
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