william_shakes_beer
Well-Known Member
Random thoughts on your random beer:
1. The ferm temp should be informed by the published range of your yeast strain. I usually set the ferm chamber for 1 or 2 degrees above the bottom of the published range, realizing that the temp gradient of the bucket will be 1 to 2 degrees warmer than the sensor (based on a heat study I did).
2. Prolonged mashing at 170 or above will likely denature the enzymes and prevent starch conversion. I usually mash at 154 and avoid even strike temps above 168.
3. Take SG readings when you want to know the SG. When I first started brewing I took them at about 3 day intervals. Now I just take an OG before I pitch, I take a SG before I bottle, and I do 4 weeks primary, 4 weeks bottle conditioning and no secondary.
4. When I craft my own recipies I usually decide the style I wish to design around, and then I review a few recipies from both the recipie database and Brewing Classic styles. I try to keep the stats within the range published for the style. Not because I'm a beer snob, but because the style guidelines have been established following hundreds of years of experimentation by some of the greatest beer brewing and drinking cultures in the world. I fugure that's a good platform upon which to start my modest contributions to the craft.
5. The forums give us all the freedom to voice our opinions. They also give you the freedom to accept or ignore our council. Please update this thread with your tasting impressions at first, middle and last glass. I'm interested to know how this turns out.
1. The ferm temp should be informed by the published range of your yeast strain. I usually set the ferm chamber for 1 or 2 degrees above the bottom of the published range, realizing that the temp gradient of the bucket will be 1 to 2 degrees warmer than the sensor (based on a heat study I did).
2. Prolonged mashing at 170 or above will likely denature the enzymes and prevent starch conversion. I usually mash at 154 and avoid even strike temps above 168.
3. Take SG readings when you want to know the SG. When I first started brewing I took them at about 3 day intervals. Now I just take an OG before I pitch, I take a SG before I bottle, and I do 4 weeks primary, 4 weeks bottle conditioning and no secondary.
4. When I craft my own recipies I usually decide the style I wish to design around, and then I review a few recipies from both the recipie database and Brewing Classic styles. I try to keep the stats within the range published for the style. Not because I'm a beer snob, but because the style guidelines have been established following hundreds of years of experimentation by some of the greatest beer brewing and drinking cultures in the world. I fugure that's a good platform upon which to start my modest contributions to the craft.
5. The forums give us all the freedom to voice our opinions. They also give you the freedom to accept or ignore our council. Please update this thread with your tasting impressions at first, middle and last glass. I'm interested to know how this turns out.
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