hey all:
got a question about an amber i brewed about a week ago and hope somebody here can help.
i do biab brewing and over my last few batches have been getting lousy efficiency. tried a number of things to correct the situation but still no dice. and yes, my grain is EXTREMELLY fine and i'm doing 90 minute mashes.
so on this last batch, i upped the grain bill 5% (an extra pound for this recipe; figured this might help get me to 70%) and lo and behold my og ended up being 1.092. way out of line for my amber... that comes out to 95% efficiency or something stupid. anyhow, it was supposed to be 1.068. and the only thing that i did differently than upping the grain bill was i got these grains from a different source (the previous grains all came from the lhbs).
so i pitched the yeast out of a 2L starter. the good news is that the gravity has dropped over 50 points in the last week, but i have a couple of questions:
-given that out of my last four batches, which were all ground exactly the same, is it possible that the lhbs just has grains that were un-fresh enough to cause this?
-am i going to need to add more yeast? and if so what type, how, and when? i know it's only been a week and it looks like the existing yeasties are doing a good job of chewing away at the wort, but i certainly didn't design the starter for a 1.092 beer... i would have stepped it up if i had known...
anyhow, thanks for any help.
cheers,
erik
got a question about an amber i brewed about a week ago and hope somebody here can help.
i do biab brewing and over my last few batches have been getting lousy efficiency. tried a number of things to correct the situation but still no dice. and yes, my grain is EXTREMELLY fine and i'm doing 90 minute mashes.
so on this last batch, i upped the grain bill 5% (an extra pound for this recipe; figured this might help get me to 70%) and lo and behold my og ended up being 1.092. way out of line for my amber... that comes out to 95% efficiency or something stupid. anyhow, it was supposed to be 1.068. and the only thing that i did differently than upping the grain bill was i got these grains from a different source (the previous grains all came from the lhbs).
so i pitched the yeast out of a 2L starter. the good news is that the gravity has dropped over 50 points in the last week, but i have a couple of questions:
-given that out of my last four batches, which were all ground exactly the same, is it possible that the lhbs just has grains that were un-fresh enough to cause this?
-am i going to need to add more yeast? and if so what type, how, and when? i know it's only been a week and it looks like the existing yeasties are doing a good job of chewing away at the wort, but i certainly didn't design the starter for a 1.092 beer... i would have stepped it up if i had known...
anyhow, thanks for any help.
cheers,
erik