Mash temp dropping by like 6F

[kh54s10]

IMO the variance from predicted FG in a normal range is about .003 +/-. So what I would expect as a FG for a prediction of 1.016 would be anywhere between 1.019 to 1.013. Usually it is closer but I don't get concerned until well outside this range. You are just outside that range. The low mash temperature could be the culprit. The chance you notice much, unless you are have a very discerning taste, is not likely. Maybe just a tiny bit.

I have seen it reported and also experienced that if you re-use yeast, either from the last batch very fresh, or make a starter from a previous batch, the next generation will attenuate a little more than the first. Energized? healthy yeast? I don't know but it happens.

 

[urg8rb8]

IMO the variance from predicted FG in a normal range is about .003 +/-. So what I would expect as a FG for a prediction of 1.016 would be anywhere between 1.019 to 1.013. Usually it is closer but I don't get concerned until well outside this range. You are just outside that range. The low mash temperature could be the culprit. The chance you notice much, unless you are have a very discerning taste, is not likely. Maybe just a tiny bit.

I have seen it reported and also experienced that if you re-use yeast, either from the last batch very fresh, or make a starter from a previous batch, the next generation will attenuate a little more than the first. Energized? healthy yeast? I don't know but it happens.

I definitely reused yeast from previous batch. But I'm sure the low mash temp also had a big effect.

 

[dmtaylor]

I just took another gravity reading and it is sitting at around 1.011 - 1.012. Very far from 1.016. Is it for sure from low mash temp now? Luckily this is an IPA.

Do you think I'll notice that it will lack body or maltiness as compared to 1.016?

Well, what yeast did you use, and what was the OG? Perhaps your target of 1.016 was unrealistic based on selection of the yeast alone. Or, yeah, could be low mash temperature. Or both.

Hops also contain enzymes. Dry hopping can convert some complex sugars to simpler ones. This is an effect commonly referred to as "hop creep" or "the freshening power of hops". Since you said this is an IPA, it's likely this is happening as well.

 

[urg8rb8]

Well, what yeast did you use, and what was the OG? Perhaps your target of 1.016 was unrealistic based on selection of the yeast alone. Or, yeah, could be low mash temperature. Or both.

Hops also contain enzymes. Dry hopping can convert some complex sugars to simpler ones. This is an effect commonly referred to as "hop creep" or "the freshening power of hops". Since you said this is an IPA, it's likely this is happening as well.

Interesting, never heard of hop creep...

Started off at 1.058 with US05 (last batch was same yeast and it didn't go that low).

Recipe:

#10 2-row
#1 Crystal
#.5 Caramunich

 

[dmtaylor]

US05

I thought you might say that. For me, US-05 averages 83% attenuation over many batches and recipes. So, from 1.058, I'd expect FG to be about 1.010. So your expectation of 1.016 was unrealistic.

 

[applescrap]

I bought a pint (smallest bottle they had) of Iodine a few years ago so I could test for conversion. I don't think you could tell that is has any used from it as it only takes a drop to do the test. I went to the wrong store because others have smaller bottles. For instance:

https://www.target.com/p/povidone-i...bYzW1LO14hVBfkYSJw0aAmmXEALw_wcB&gclsrc=aw.ds

https://www.shopmedvet.com/product/...AfT1v07ULPuUTEifD7ZPJtZZPkcinr1EaAojkEALw_wcB

It wasn't very expensive and a real eye opener when I started testing to see how long conversion took with my very finely ground grain.

So grind is that key to conversion. It is to efficiency to right? I know you have told me before. Maybe its time to get a mill. The lhbs grind seems to suck for some reason. Why cant they grind it fine for me?

 

[RM-MN]

So grind is that key to conversion. It is to efficiency to right? I know you have told me before. Maybe its time to get a mill. The lhbs grind seems to suck for some reason. Why cant they grind it fine for me?

Efficiency determined by how much of the available starch can be converted and how much of the sugars extracted from the grain. With a big particle of grain the water can't get to the center to gelatinize the starch for the enzymes to work on and what does get converted may be too far inside that particle to be dissolved into the wort. Making the particles smaller gets the water to the middle quickly and then the enzymes can do their job which they do incredibly fast. Then since the sugars are right near the surface of the particles they readily dissolve into the wort.

Your LHBS can grind it fine for you....and then make it coarser for the next customer...then finer again....then coarser. It takes too much of their time so they set the mill to a point that the majority of their customers are satisfied. Yes it is time for you to get your own mill. If you use a conventional mash tun, you might want a more expensive mill that is easier to set for the crush you need. For BIAB one of these works great and doesn't pinch the pocketbook very hard.

https://www.walmart.com/ip/Ktaxon-G...t-Mill-Crank-Cast-Home-Kitchen-Tool/168845401

 

[dmtaylor]

Maybe its time to get a mill. The lhbs grind seems to suck for some reason. Why cant they grind it fine for me?

If the LHBS grinds as fine as they should, they sell less grain, and they get more complaints over stuck mashes. But I think the former is more important to them than the latter. I've never heard of a LHBS grinding worth a damn. You need your own mill. Maybe not today, but longer term, ya gotta.

 

[urg8rb8]

I thought you might say that. For me, US-05 averages 83% attenuation over many batches and recipes. So, from 1.058, I'd expect FG to be about 1.010. So your expectation of 1.016 was unrealistic.

You don't think mash temp affects US05 attenuation?

 

[urg8rb8]

I found this interesting expirement with US-05:

http://brulosophy.com/2015/10/12/the-mash-high-vs-low-temperature-exbeeriment-results/

 

[dmtaylor]

You don't think mash temp affects US05 attenuation?

A little, but not as much as most people think, as long as you're in the general "Goldilocks" ballpark of approximately 145-165 F where the enzymes are working but not killed off too early.

 

[balrog]

Your LHBS can grind it fine for you....and then make it coarser for the next customer...then finer again....then coarser. It takes too much of their time so they set the mill to a point that the majority of their customers are satisfied.

I used Ritebrew, who will "double mill", with BIAB, for nearly 75 batches and always got repeatable brewhouse efficiencies. It was delightful to expect, and attain, certain values. When I got a Corona, the numbers went up a bit, but again, repeatability is so much more important to me. Now I still order from the same place, just not milled, thinking storage and freshness are better, as I mill just before brewing. That would be may main reason to recommend a mill, and especially if you decide to start buying malt in quantity.

 

[Gravity]

As mentioned, either preheat the MT with strike water slightly above temp, or aim a tad higher with your overall mashing temp