tsname
Active Member
Brewed a ginger saison recently, and a Chimay Blue Clone a few months back and they were both flat and had no head. For priming sugar, I use the Northern Brewer calculator and have been successful with prior batches.
I've noticed that the saison is a bit thin in body. I also experimented with open top fermentation with both batches, covering each bucket with voile cloth.
So I've narrowed down the issues on what I think may be the culprit, and I obviously could use some expert opinions:
- Open top fermentation
- Poor mash conversion (I use a cooler and screen as a mash tun, I notice that I'm up to 5*F lower than my target mash temp)
- Bad crush (I'm using my LHBS grain mill, maybe it needs to be re-calibrated?)
I've noticed that the saison is a bit thin in body. I also experimented with open top fermentation with both batches, covering each bucket with voile cloth.
So I've narrowed down the issues on what I think may be the culprit, and I obviously could use some expert opinions:
- Open top fermentation
- Poor mash conversion (I use a cooler and screen as a mash tun, I notice that I'm up to 5*F lower than my target mash temp)
- Bad crush (I'm using my LHBS grain mill, maybe it needs to be re-calibrated?)