My understanding is that Brett is a slow eater. Has enough time elapsed after transfer for the Brett to have taken effect? Or are we looking at the usual two or so weeks of primary fermentation?
Consistent over attenuation
- Thread starter Just_another_drunkard_666
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I was joking here, but what were your mash times?
OP
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Just_another_drunkard_666
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Was going to be brewing and kegging Saturday. I suppose I'll grab some new buckets and see if that makes a difference ... can this problem take over a keg?
Actually the 148-149 I went a little longer. Not by much, 15 minutes. Dunno if that's enough to have serious side effects. maybe?
Two weeks.
1 hr.
Actually the 148-149 I went a little longer. Not by much, 15 minutes. Dunno if that's enough to have serious side effects. maybe?
Two weeks.
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Just_another_drunkard_666
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I know 148 and longer could account for a highly fermntable mash but still seems high
One other thought: were you adding amylase enzyme, either to the mash or in the fermenter? That can result in lower FG.
Do you mash out? Has your lauter time changed?
Bit late to this but any dry hopping?
I'd be thinking that your mash has made a very attenuative wort either due to a temperature error or timing.
Do you mash out?
I've had a US05 fully attenuate a ginger beer that had sugar as it's only fermentable.
Not sure that the Brett would be able to work that quickly even with a coferment and I think you'd notice the brett in the beer taste and expect the FG to perhaps drop even more in the bottle. Seems a lot of hop creep though if that was the cause.
I didn't manage to get my recent lo cal NEIPA with enzymes down to your levels only reached 1.005 and I was aiming for 1.000.
Did you correct both the OG and FG to 20 celsius for your hydrometer?
You haven't had Belgian ale yeast anywhere near this lot by any chance ?
Was the cider a wild ferment ? You mention that the cider was the last thing you bottled before kegging the beer, but the gravity readings you give were before or during the kegging process so they weren't exposed to any aliens if any in the tubing until ferment had finished.
I'd be thinking that your mash has made a very attenuative wort either due to a temperature error or timing.
Do you mash out?
I've had a US05 fully attenuate a ginger beer that had sugar as it's only fermentable.
Not sure that the Brett would be able to work that quickly even with a coferment and I think you'd notice the brett in the beer taste and expect the FG to perhaps drop even more in the bottle. Seems a lot of hop creep though if that was the cause.
I didn't manage to get my recent lo cal NEIPA with enzymes down to your levels only reached 1.005 and I was aiming for 1.000.
Did you correct both the OG and FG to 20 celsius for your hydrometer?
You haven't had Belgian ale yeast anywhere near this lot by any chance ?
Was the cider a wild ferment ? You mention that the cider was the last thing you bottled before kegging the beer, but the gravity readings you give were before or during the kegging process so they weren't exposed to any aliens if any in the tubing until ferment had finished.
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Just_another_drunkard_666
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Both pale ales were dry hopped, the co ferment no hops. Cider was not a wild ferment, fermented with notty and pasteurized juice.
Same day I bottled the cider also bottled a belgian triple, it was fermented with safale be-256 because at the time the shop I was going to had nothing else.
Mash out not really. Always one hr mash. Batch sparge using brew Smith mash calculations. Haven't changed mash times, although I have been lautering slower.
Same day I bottled the cider also bottled a belgian triple, it was fermented with safale be-256 because at the time the shop I was going to had nothing else.
Mash out not really. Always one hr mash. Batch sparge using brew Smith mash calculations. Haven't changed mash times, although I have been lautering slower.
How much slower? Without a mash out, a long lauter would in effect lengthen the mash.
Do you flame on when there's just enough wort in the kettle? Or do you wait until the entire 1st, or more significantly 2nd, runoff is complete?
MicroMickey
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Have you ever checked your hydrometer for accuracy?
If it's reading okay, try mashing at a higher temp; say 158 to 160 and see what that does.
If it's reading okay, try mashing at a higher temp; say 158 to 160 and see what that does.
OP reports agreement across three hydrometers tested in water.
@Just_another_drunkard_666 Have you confirmed your mash thermometer?
@Just_another_drunkard_666 Have you confirmed your mash thermometer?
Oceangrace24
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I have read that this can happen if you let your wort sit at mash temps in the kettle for a while during the lautering process. I had some super attenuated beers when I first started. I didn't do a mash out and I would wait to fire up the kettle after all my wort was in there. Once I started heating the kettle as soon as there was wort in there, this issue went away for me.
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Just_another_drunkard_666
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Definitely waiting for 2nd runoff is complete, im working on stove top so I have to move things around to drain the mash tun. That being said I didn't even think about how prolonged lautering would affect that, but my post mash gravities are roughly consistent with beersmiths predictions
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Just_another_drunkard_666
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Haven't checked it in a while but last time I calibrated it, it was correct.
Once you hit 100% conversion, extra mash time won't add gravity. What will change with extra time is the fermentability of the wort. The longer the time it takes for the temperature to denature the enzymes, the longer they'll keep chopping those once unfermentable long sugar molecules into shorter fermentable ones.
Try changing the mash time in your software to your total mash+lauter time. What does that do to the predicted FG?
Could be an added factor. Might as rule it out. If you're checking it in boiling water make sure you use the correct temperature for your elevation.
By chance didn't use any Ultra Ferm - Glucoamylase?
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Just_another_drunkard_666
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Just_another_drunkard_666
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This I would never have thought have. But I tried it and fg didn't change.
Well, hmm. FG prediction isn't the strongest feature of most software. Lack of mash out, a long lauter, and delayed flame on could still be the issue. Maybe. Best way to check would be to add a mash out infusion to your process. That would denature the enzymes and lock in the fermentability profile at the end of your 60m mash. Alternatively, go with Mike above and try a super high mash temp.
I have also had consistent over- attenuation issues. My beer was thin, and although I never had signs of infection, I was typically getting a very subtle “green apple” taste. In my case, I think it was a combination of a lingering subtle infection and some needed improvements to my brewing practice. Here is what I did.
- eliminate any bacteria (thoroughly clean and sanitize all glass and metal, replace all cold-side plastic)
-recirculate my mash (I was finding that the top part of my mash was up to 10 degreees cooler the the center where I was taking temperature, leading to some highly fermentable wort)
-use less aggressive yeast (I always get 85-90 percent attenuation with US-05, it’s a beast! something like wyeast 1968 helps get a fuller beer)
I started getting much better beer after this.
- eliminate any bacteria (thoroughly clean and sanitize all glass and metal, replace all cold-side plastic)
-recirculate my mash (I was finding that the top part of my mash was up to 10 degreees cooler the the center where I was taking temperature, leading to some highly fermentable wort)
-use less aggressive yeast (I always get 85-90 percent attenuation with US-05, it’s a beast! something like wyeast 1968 helps get a fuller beer)
I started getting much better beer after this.
