blackstrat5
Well-Known Member
Can someone explain the process of stopping conversion and when to stop conversion?
The suspect wound up being a lack of patience (an impatient homebrewer?). Apparently beer can seem carbonated but actually is not quite there yet. In my experience, that "not quite carbonated" phase is what I was calling watery beer. Just because your pouring a head doesn't mean the CO2 has fully dissolved. It is truly amazing what carbonation can do to a beer. Once I started dialing up the PSI on my regulators a little higher, I've never seen a watery beer. If it's priming sugar either wait longer or use more.
This is very true, if you brew a standard gravity beer (~1.050) and are bottle conditioning, you should try one beer a week and see how it changes. After 1 week in the bottle, it will have some carbonation and will pour with a nice head, but it will still taste watery and thin. At 2 weeks in the bottle mouthfeel will start to get a lot better. At 3 weeks things will usually be perfect (although not always, sometimes it takes longer.)
That does help..It's reassuring. I only have 5 AG batches under my belt so am far more inexperienced. Hopefully, I'll find my problem. I'll try the higher mash temps, perfecting carbonation (still unsure how high I can bump the priming sugar safely without creating bottle bombs). But as far as mashout, what's the best way to bring the temp to 170? Should I use sparge water and add it to the mash to bring the temp up? Or simply retrieve the 1st runnings then sparge at 170?
If you're batch sparging you'd decrease your sparge amount by the amount you add for your mash out.
I think I need to find another experienced homebrewer around here, take them the beer and see if they can help me trouble shoot.
****sanitation is a precedence that I assume is taken care of****
1. Pitch the appropriate amount of healthy yeast, from a homebrew perspective if you are using liquid or washed yeast, this often means using a very large starter.
2. Pitch the yeast cool and maintain the temp of fermentation at the proper temperature
3. use plenty of O2 and nutrient
4. use a fining agent, personally I am in love with gelatin in the keg and irish moss in the boil.
5. use the freshest hops, malt you can ( maybe this should be #1?)
6. calibrate your thermometer and adjust your mash temps based on yeast strain being used....WLP001, Pacman etc..etc.... if you mash low you will have a very dry beer.....
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