I brewed yesturday recreating my favorite recipe i take rediculous notes so i know that my process was exactly the same and the mash times and temperatures were all the same as well as boil time ect. However, i got an OG reading of 1.054 (not the 1.072 i got last time and was looking for). My only concern is that the milled grain we used sat at my house for over a month. We were going to use it before that but work got in the way. Could this affect the solubility of the sugars in the malts and lose enough of the enzymes that i would have a 20 point difference?
I checked the calibration on the hydraumeter and it was dead on in a glass of water at 60 degrees.
I checked the calibration of my thermometer and it was on as well + or - 1 degree so temperature chart should be ok.
I stired in 1 gallon of water to get to 5 gallon batch and stirred in well for about 3 minutes just incase the water sat at the top (so this is not the reason for the difference).
Anyone got any insight into this?
I checked the calibration on the hydraumeter and it was dead on in a glass of water at 60 degrees.
I checked the calibration of my thermometer and it was on as well + or - 1 degree so temperature chart should be ok.
I stired in 1 gallon of water to get to 5 gallon batch and stirred in well for about 3 minutes just incase the water sat at the top (so this is not the reason for the difference).
Anyone got any insight into this?