jmill
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- Apr 28, 2016
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I'm sure this is one of the more common beginner brewer questions, but I'll ask it anyway.
I dove head first into home brewing about a month ago. I've done a brew every weekend since then, completing my 4th beer yesterday. For each I have used a recipe kit from my LHBS and have followed the directions as closely as possible. (I think my second mash got a little too high about mid way through, but not for too long.)
Each, except my first beer, has had a significantly lower starting OG than the recipe called for. (From most recent brew to first: 1.043 v. 1.051; 1.038 v. 1.058; 1.020 v. 1.042; 1.052 v. 1.050) (And if style matters, same order: 70 Shilling, Belgian Wit, Blonde, Kolsch)
My second beer, a blonde (1.020 v. 1.042), actually had an "alcohol booster" addition, which was supposed to drive up ABV, thus I was expecting a higher starting OG than what the recipe called for, 1.042.
I've been doing a bunch of research, but I feel like the results I'm getting are more what I'm looking for instead of what I actually need.
Here are some variables I know can have an effect:
Mash temp - Held within 5 degrees of what the recipe calls for. (usually 155 for 45 mins)
Thermometer issues - Using a Thermapen, so shouldn't be the issue.
Water pH - I've tested my water recently and it sits around 7-7.5 after running through a Brita filter, 7.8 without. I have some water additives on order for the next brew. (I also plan on getting a full water profile, but have yet to do that.)
I'm not too sad about this, since I will have some nice session beers for summer. (Can't complain if any of my first four beers are drinkable...the Kolsch in a keg seems to be getting there.) However, I want to dial in my technique so I'm producing a wort with sufficiently high efficiency so I can try some higher gravity beers.
Any advice? Variables to check and how to isolate them?
I dove head first into home brewing about a month ago. I've done a brew every weekend since then, completing my 4th beer yesterday. For each I have used a recipe kit from my LHBS and have followed the directions as closely as possible. (I think my second mash got a little too high about mid way through, but not for too long.)
Each, except my first beer, has had a significantly lower starting OG than the recipe called for. (From most recent brew to first: 1.043 v. 1.051; 1.038 v. 1.058; 1.020 v. 1.042; 1.052 v. 1.050) (And if style matters, same order: 70 Shilling, Belgian Wit, Blonde, Kolsch)
My second beer, a blonde (1.020 v. 1.042), actually had an "alcohol booster" addition, which was supposed to drive up ABV, thus I was expecting a higher starting OG than what the recipe called for, 1.042.
I've been doing a bunch of research, but I feel like the results I'm getting are more what I'm looking for instead of what I actually need.
Here are some variables I know can have an effect:
Mash temp - Held within 5 degrees of what the recipe calls for. (usually 155 for 45 mins)
5 degrees seems like a big change, especially if it is going up, then down, and back up. This has me considering just getting a 10 gal drink cooler and doing all grain since I have all the other equipment.
Thermometer issues - Using a Thermapen, so shouldn't be the issue.
Water pH - I've tested my water recently and it sits around 7-7.5 after running through a Brita filter, 7.8 without. I have some water additives on order for the next brew. (I also plan on getting a full water profile, but have yet to do that.)
I'm not too sad about this, since I will have some nice session beers for summer. (Can't complain if any of my first four beers are drinkable...the Kolsch in a keg seems to be getting there.) However, I want to dial in my technique so I'm producing a wort with sufficiently high efficiency so I can try some higher gravity beers.
Any advice? Variables to check and how to isolate them?