Search results

How high does the temperature need to be to denature the enzymes? I’ve unfortunately had to do this before, although without problems as I now keg.

Recipe was as follows: 10lbs pale ale 1lb victory 1lb C40 0.15lb blackprinz I’ve not had trouble with yeast and fermentation conditions in many batches of extract or partial mash. Given the info you provided I’m guessing my mash temps were too high and I’m creating problematic wert. I...

66* for 5 days then ramped to 71 when I pulled 1.020 hydrometer sample. I should probably re-examine thermometer calibration too. Is it possible to hit OG while also creating wert with lots of unfermentables if mash temp was erroneously high? Thanks for your help

All, Long time lurker, first post. Been brewing off and on for about 6 years. I’ve turned in about 6 all grain BIAB batches and each time fermentation craps out at around 1.020 regardless of dry or liquid yeast or ingredients. Two choices seem to be either poor yeast health or unfermentable...