Hello everyone,
After my switch from mashing with motorized stirrer (27L/7gal) to brew in a basket and larger kettle (50L/13gal) I noticed that the fermentation of the same recipe (2x) has stopped.
So now I brew in a kettle with basket, continuous recirculating with hose on top, lying on mash with lid. I occasionally stir things with a large whisk.
The temperature sensor is located in the ball valve at the bottom.
Also grinding malt myself, a bit finer than before without a basket.
Have now brewed this recipe 4x, last 2x stuck:
82% lager malt
10% wheat malt
8% oat flakes
Mash at 65°C/149F, 60 min.
Mash out 78°c/172.4F
Let it splatter in the vessel after boiling.
Yeast lallemand voss kveik:
Start 33°c/91,4F increase to 38°c/ 100.4F every day after 3 days.
Start sg, 1058 (after docking)
Stops at 1030 both times
The only thing that is different now is that I am still messing around with the amount of water.
After the mash and drain basket I am about 5L short. I am still responding to this by heating 5L of distilled water and secretly
rinsing the basket.
After the cooling process in the kettle, I came up short the last x 2.1L according to brewfather to get the right starting SG. So I do this by combining it with cool distilled water.
The last x it went like crazy after a few hours! I thought this is going to be all right but still...
Whatever strikes me, after accepting less alcohol-containing (3.2%) I thought, well coldcrash and keg it, it's about the taste.
But after a week no difference! Still cloudy, so finally opted for dumping.
operation:
Taken over on the advice of someone from unibrew (dutch brew shop) I bought safale f2 and according to instructions, 0.07gr / L max, added with yeast nutrient, 5 days ago. Almost no reaction, from 1030 to 1028, MEASURED WITH FLOAT.
Would the temp at the top of the mash be too cold? But isn't it the best way, recirculating?
Or too high, so I don't have enough sugars for my yeast to consume..
I'd like to hear your opinion on experience
After my switch from mashing with motorized stirrer (27L/7gal) to brew in a basket and larger kettle (50L/13gal) I noticed that the fermentation of the same recipe (2x) has stopped.
So now I brew in a kettle with basket, continuous recirculating with hose on top, lying on mash with lid. I occasionally stir things with a large whisk.
The temperature sensor is located in the ball valve at the bottom.
Also grinding malt myself, a bit finer than before without a basket.
Have now brewed this recipe 4x, last 2x stuck:
82% lager malt
10% wheat malt
8% oat flakes
Mash at 65°C/149F, 60 min.
Mash out 78°c/172.4F
Let it splatter in the vessel after boiling.
Yeast lallemand voss kveik:
Start 33°c/91,4F increase to 38°c/ 100.4F every day after 3 days.
Start sg, 1058 (after docking)
Stops at 1030 both times
The only thing that is different now is that I am still messing around with the amount of water.
After the mash and drain basket I am about 5L short. I am still responding to this by heating 5L of distilled water and secretly
After the cooling process in the kettle, I came up short the last x 2.1L according to brewfather to get the right starting SG. So I do this by combining it with cool distilled water.
The last x it went like crazy after a few hours! I thought this is going to be all right but still...
Whatever strikes me, after accepting less alcohol-containing (3.2%) I thought, well coldcrash and keg it, it's about the taste.
But after a week no difference! Still cloudy, so finally opted for dumping.
operation:
Taken over on the advice of someone from unibrew (dutch brew shop) I bought safale f2 and according to instructions, 0.07gr / L max, added with yeast nutrient, 5 days ago. Almost no reaction, from 1030 to 1028, MEASURED WITH FLOAT.
Would the temp at the top of the mash be too cold? But isn't it the best way, recirculating?
Or too high, so I don't have enough sugars for my yeast to consume..
I'd like to hear your opinion on experience