ed worts haus pale ale

[Baspronick]

I brewed ed worts haus pald ale nearly two weeks ago. I checked the gravity tonight, and it read 1.002. How did this ferment so dry. Im pretty new to this, so im curious if I did something wrong. It was only my 3rd all grain batch. I thought I hit all my temps/numbers pretty good. I assume this will still be drinkable, just high alc content, and dry. Any feed back would be much appreciated. I did use the nottingham dry yeast as well, and I hydrated it prior to pitching.

 

[Dynachrome]

What was your original gravity/temp?

What temp did you take your final gravity at - it makes a difference.

You didn't add extra refined sugar, did you?

Did you take a sip to get a bearing on taste?

 

[Baspronick]

Original gravity was 1.051 at 67 degrees. Final 1.002 gravity was at 65 degrees. I did not add any sugar, and I did not taste it. I just took a reading im the bucket. Planning to rack to a keg this weekend.

 

[day_trippr]

Wow, that's some serious attenuation. When you bottle it, let us know how it smelled/tasted...

Cheers!

 

[wyzazz]

What temp did you mash at? Did your mash temp fluctuate much? If you used a thinner mash, and you started high and dropped in temp a bit you could have a more fermentable wort than expected.

 

[Baspronick]

I mashed at 151. I typically have been losing 2-3 degrees in my cooler mash tun.

 

[wyzazz]

Hmmm, interesting. I'd just try bumping up the mash temp a bit next time. If you need a bit more body (without affecting flavor) you can add maltodextrine at bottling/kegging.

 

[user 70770]

Something's up here. I usually mash on the low side (148F is a typical mash temp) and for 90mins for almost all my beers. I never get that level of attenuation with any yeast under any circumstances. You basically got 96% attenuation. Again, something is off here.

 

[wyzazz]

I guess the hydrometer could be off, after all it is just a piece of paper stuck inside of a glass tube. Maybe try to calibrate it and see if that paper slid a bit.

 

[Baspronick]

I tested my hydrometerin water- 1.000. Keg is carbed up, and tasted last night. Tastes great, a little light in flavor, but nice flavor. As I habe never brewed this before, I do not have a comparative, but very drinkable.

 

[Piratwolf]

I gotta say that Nottingham has been an absolute monster since they re-did the packs. (Not sure there's a causal relationship there, just that I avoided it until this past September.) It took my IIPA from 1.08+ (EDIT: just got home to check--OG was supposed to be 1.084 but i got 1.079. Just want to be precise!) to 1.006 and shredded other beers in just days.

Just sayin'.

 

[Schnitzengiggle]

I gotta say that Nottingham has been an absolute monster since they re-did the packs. (Not sure there's a causal relationship there, just that I avoided it until this past September.) It took my IIPA from 1.08+ to 1.006 and shredded other beers in just days.

Just sayin'.

Good to know, I'm brewing a sessionable IPA tomorrow (estimated OG 1.051), and I planned on splitting the 10gallon batch with S-05, and Notty. I just noticed the new packaging at the brewstore today. Seems like they are vacuum sealed unlike the older packages.

 

[Piratwolf]

Good to know, I'm brewing a sessionable IPA tomorrow (estimated OG 1.051), and I planned on splitting the 10gallon batch with S-05, and Notty. I just noticed the new packaging at the brewstore today. Seems like they are vacuum sealed unlike the older packages.

Sessionable IPA? That seems to be the Holy Grail these days. Will you post your results & recipe if it works well? I'd love a beer like that!

 

[user 70770]

I landed on a dream of a beer when I was in Salt Lake City in November. I always find new school IPAs very tasty, but somewhat low on drinkability. But this place, which was called Red Rock Brewing Company, had this Harvest ale on tap. 5.0%, loads of fresh hop aroma and flavor with 0 harshness. Nice clean malt backbone to compliment the hops. Super high drinkability despite the massive hop it packed. I wonder how they packed so much hoppiness and aroma without any grassiness. I really want to try and brew something like this next summer.

EDIT: Sorry just realized this is really off topic. Sorry.

 

[Bernie Brewer]

I mashed at 151. I typically have been losing 2-3 degrees in my cooler mash tun.

Bingo. If you don't want it quite so dry, mash just a tad warmer, say 154-156.
If you want full body, go at 158.

 

[badlee]

Maybe it's just the yeast? A little freakish! Use a lower attenuating yeast next time?

 

[Dynachrome]

What is the current definition of "seasonable' please?

 

[bigljd]

You also might want to check your thermometer to make sure its calibrated. You might think you are mashing at 151 but it might be 144. That would make a big difference.

 

[Schnitzengiggle]

Sessionable IPA? That seems to be the Holy Grail these days. Will you post your results & recipe if it works well? I'd love a beer like that!

Will do, this thing is a hop monster, about 1lb of hops in the 10 gallon batch, and another half pound of dry hops. I wanted some Simcoe in my recipe, but all I had was Chinook, Amarillo, and Cascade, but I think I like Amarillo better than Simcoe anyhow, so I hope it turns out well.

I can PM you the recipe if you'd like, and you can tweak it to your pleasure. I am torn on whether to go with a 154°F mash temp, or a 151°F mash temp. If I go 151°F I will use 1.25qt/lb, if 154°F then I will go 1.5qt/lb to try and slightly adjust the body with mash thickness.

Either way my brew day starts tomorrow around 8am, and it is gonna be cold here.

What is the current definition of "seasonable' please?

Sessionable, not seasonable.

Sessionable = lower original gravity/ABV beers that can be consumed in quantity (ie. able to drink more than a couple without getting completely tore up.)

 

[Piratwolf]

I'd love to have the recipe. If you like, pick one mash temp & thickness and I'll do the other. I'm off next week and unless you've got some really unusual ingredients I should have the stuff to make a batch. We can compare notes or perhaps swap a bottle or three?

 

[Dynachrome]

Sessionable, not seasonable.

Sessionable = lower original gravity/ABV beers that can be consumed in quantity (ie. able to drink more than a couple without getting completely tore up.)

seasonable ...Sorry, the auto spell check threw that one in there.

Thanks for the explanation.

 

[Schnitzengiggle]

I'd love to have the recipe. If you like, pick one mash temp & thickness and I'll do the other. I'm off next week and unless you've got some really unusual ingredients I should have the stuff to make a batch. We can compare notes or perhaps swap a bottle or three?

I'll PM you the recipe tomorrow, My hydrometer broke as I was taking a reading from my third runnings

Didn't get a preboil SG, or OG, so I am flying blind on this one, I will take my first two gravity readings and try to make a reasonable guesstimate.

I also had a stuck sparge today, weird, all I had was Domestic 2 row, MO, some crystal and carapils, I have no idea what happened?

Needless to say, this brewday was difficult for some reason, even took longer than normal, given the stuck sparge.

I split this batch with Notty and US-05, I pitched at around 60 at about 2pm, and have my ferm chamber set to 63°F, I see the yeast in the US-05 hydrating on top, but there are no signs of life in the Notty yet.

 

[TacoBrew]

I did a batch last weekend and had 1.047 og going into the fermenter, same reading on hydrometer and refractometer. Pitched a packet of notty straight in as in the recipe, and one week later a gravity sample is reading 1.006.

 

[Polboy]

i made 10gal few weeks ago, mashed at 155-152 after 1h and got OG 1.053, fermented with 1056, FG 1.011, BAV 5.6%