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oops - just realised the mash temp was 68 deg C. (154F)

i was wondering about an infection too. I bottled today and the yeast cake looked a bit strange. Not a nice smooth paste, but almost like curds and whey.

pretty sure the thermometer is okay. Actually used it for my daugter's science experiment the other day so we calibrated it against boiing water and near freezing water

My last couple of all grain brews have ended up with very low fg readings. The batch below ended up with 1.001 fg! 4 kg commander (an Australian pilsener type grain) fuggles 15g at 60 mins fuggles 8g at 15mins fuggles 5g at 5mins water/grain ratio 2.6 litres/kg mash 66 deg C for 45...

Gotta love this site - some great replies here - thanks! After reading your suggestions, it could be temperature or sanitation. I can discount the grain infection as I have it crushed at the shop and bag sealed. During mashing in the kitchen, I always clean up any spilt grains and dust. I...

it been in the bottle about 3 weeks

On my 30th grain batch and the latest really tastes like it has been strained through a rugby players sock who has had a bout of tinia. Brew is - 3.2kg Munich 1 Hallaertau aroma added at 60mins, 15mins and 5mins over a 60 minute boil. 45 minute mash at 65 deg C Wyeast 1728 Scottish Ale...

Hi Guys made a 14 litre brew with 100% Munich 1 grain, Hallertau hops and a Wyeast 1728 Scottish Ale yeast. OG 1052, FG 1012 after 2 weeks in the primary. I never secondary and go straight to bottle. Fermentation took a couple of days to really get started, but when it did it was insane...

Thanks for the replies. The wort sample tasted okay so I am not worried about an infection. Hydrometer is okay as well as I have tested it is water and also at different temps and check with temp correction calculations. I used a Coopers brew booster sugar

I normally do all grain, but for time reasons did a lazy brew 3 weeks ago with a Coopers Real Ale mix from the local supermarket. Steeped some crystal to add to the wort. Use a recycled Scottish Ale yeast (Wyeast 1728). OG was 1.041. Fermentation went off with a bang and even needed my first...

Probably been asked hundereds of times, so apologies in advance. I purchased a Wyeast 1728 Scottish Ale smack pack and it is currently fermenting its 7th batch. I do 14 litre batches each time. To re-use, when I bottle straight from the primary after 3 weeks, I simply drain the yeast...

Did my first yeast re-use yesterday. Took a very simple approach. When I finished bottling from the primary, I simply poured the yeast, etc in the bottom of the fermenter into a sterilised plastic juice bottle. Straight to the fridge. Probably had about one litre of yeast, trub, etc Next...

Just opened a few bottles of the latest all grain batch. First bottle was great - nicely carbonated, good taste. Second bottle was almost flat! Next bottle was also flat then the one after that fine. Recipe was Maris Otter base with about 7% wheat in the grain bill. I know for sure that the...

Thanks for the feedback guys. I based the brew on approx 60% efficiency with an OG og 1.048. Just checked the gravity and ready right on 1.048. I'm beginning to wonder of I misread the thermometer (dial gauge) - time to invest in a digital. ShakerD - good table there - will be interesting...

Set my mash temp in software at 68 deg C (154F). Strike water came from the software at 75C (167F). I preheated the mash tun (a cooler) for 15 mins with boiling water, dumped it then proceeded to mash. The strike water was a bit high at 80C (176F), but thought it would drop down during the...

with a higher than expected final gravity, I worked out on the software that the yeast attenuation was 65%. Couple of questions - 1. Why would I not hit around the 75% mark? 2. I have just tried the first bottle. The mouth feel is not very dry and quite "wet" if you get what I mean. Is this...

with 3.3 kg (7.3#) of grain I used 10 litres (2.64 gal) of mash water. Sparge water anothe 10 litres. Next post I'll use some more metric units to confuse the heck out of everyone. Regardless I will continue my campaign to bring the USA into the realm of proper measurements :D

Hi, new on here from Sydney, Australia. Great forum and lot's of great information. Wish I was in HOuston where it no doubt a bit warmer right now!

Brewed a 14 litre batch yesterday expecting OG of 1052 but got 1044. Used 2.5kg Vienna and 0.8kg pale. I realised during the sparge I read the wrong number off the software and used water at 78 deg C instead of 88 deg C. (ie a difference of 18 deg F for those of you deseprately trying to...

When I bottle, I always add a measured amount of white sugar from the supermarket to the bottle to allow the carbonation process. If I use dextrose instead will that work okay. Willit give a creamier head with better head retention?