It seems like I've got a problem with over-attenuation. My first one, the DFH 60 clone, used pacman yeast and I mashed at 154. It finished at 1.010, which I attributed to the pacman yeast. Since it started at 1.070, I was expected 1.018 or so.
The second too-dry beer was my Lil Bastard. Mashed at 155, used nottingham yeast. Finished at 1.010, not too far off the 1.012 I was expecting.
The third- BP's 777. Followed the instructions he gave and mashed at 147. Started at 1.068, finished at 1.006. Nottingham yeast again, due to some unfortunate issues with the liquid yeasts I had.
The fourth- Fat Tire clone from AHS. Mashed at 154-155, og 1.053, fg 1.005. Nottingham yeast again.
My thought is I need to mash at a higher temp- but how high? I generally like a medium bodied beer and thought I'd get that by mashing in the 154-155 range. Is it ok to mash my next couple in the 158 range, just to see what's going on? I'm not brewing until next week, when my order from AHS comes. I'm making the three in my signature next.
The second too-dry beer was my Lil Bastard. Mashed at 155, used nottingham yeast. Finished at 1.010, not too far off the 1.012 I was expecting.
The third- BP's 777. Followed the instructions he gave and mashed at 147. Started at 1.068, finished at 1.006. Nottingham yeast again, due to some unfortunate issues with the liquid yeasts I had.
The fourth- Fat Tire clone from AHS. Mashed at 154-155, og 1.053, fg 1.005. Nottingham yeast again.
My thought is I need to mash at a higher temp- but how high? I generally like a medium bodied beer and thought I'd get that by mashing in the 154-155 range. Is it ok to mash my next couple in the 158 range, just to see what's going on? I'm not brewing until next week, when my order from AHS comes. I'm making the three in my signature next.