Setup Improvement Ideas

[MaximumTrainer]

I linked the one I use earlier in the thread . Post #15

That one would be perfect but not available on amazon.ca
it's 40.5 cm wide from the outside right? Thanks!

 

[Gavin C]

That one would be perfect but not available on amazon.ca
it's 40.5 cm wide from the outside right? Thanks!

That sounds abut right. The dimensions will be in the link. That's a shame it's not available in Canada. I'm sure you'll find one that works to meet your needs.

 

[MaximumTrainer]

Hey Gavin sorry to disturb again.

I just checked my first brew FG and it's around 1.025. My recipe call for a FG of 1.010 to 1.016.
https://www.dropbox.com/s/ghfqvwjb4b9af1u/1088 2014 BIAB IPA Recipe.pdf

I used the hydrometer directly in the bucket, sanitizing it beforehand.
Am I trying to do this too fast? I pitched yeast on October 5 night, added dry hop on October 13 and thought I could bottle on the 17 or 18 but my first FG tells me I'm too high. I would have liked that since the beer was planned for October 31.
I think I may have made a mistake since after 2 week I should be closer to FG that this.

Licking the hydrometer (sorry), it seemed to taste good with a touch of sugar feel. I noticed my hop bag is floating on top so I will need to add some weight to it next time. Is it possible that I had a OG higher than my recipe call, so now the FG will be higher also? I remember reading 1.065 but it was hard to read in the bucket. Will need a tube to put the liquid in for easier measuring.
Thanks for helping noobs!

Adding to my list
- Hydrometer tube
- Weight for the hop bag

 

[Gavin C]

Hey Gavin sorry to disturb again.

I just checked my first brew FG and it's around 1.025. My recipe call for a FG of 1.010 to 1.016.
https://www.dropbox.com/s/ghfqvwjb4b9af1u/1088 2014 BIAB IPA Recipe.pdf

I used the hydrometer directly in the bucket, sanitizing it beforehand.
Am I trying to do this too fast? I pitched yeast on October 5 night, added dry hop on October 13 and thought I could bottle on the 17 or 18 but my first FG tells me I'm too high. I would have liked that since the beer was planned for October 31.
I think I may have made a mistake since after 2 week I should be closer to FG that this.

Licking the hydrometer (sorry), it seemed to taste good with a touch of sugar feel. I noticed my hop bag is floating on top so I will need to add some weight to it next time. Is it possible that I had a OG higher than my recipe call, so now the FG will be higher also? I remember reading 1.065 but it was hard to read in the bucket. Will need a tube to put the liquid in for easier measuring.
Thanks for helping noobs!

Adding to my list
- Hydrometer tube
- Weight for the hop bag

No worries mate, no disturbing.

Sounds like a couple of things.

OG readings that are unreliable and FG readings that are predictably high.

The latter are related to recipe, mash temps, and yeast management.

Without exploring mash temperatures my guess would be yeast management.

Think of yourself like a farmer. Prepare a healthy herd of yeast in the appropriate size to ferment the wort into delicious beer.

You don't scrip on grains, hops or water, nor should you scrimp on yeast.

Pitch enough at the right temp, ferment at tightly controlled temps and package at an appropriate time and all the rest is of secondary importance.

More info on your yeast management will tell us more. I am using very broad strokes and i apologize in advance but this truly is the pertinent info.

 

[MaximumTrainer]

No worries mate, no disturbing.

Sounds like a couple of things.

OG readings that are unreliable and FG readings that are predictably high.

The latter are related to recipe, mash temps, and yeast management.

Without exploring mash temperatures my guess would be yeast management.

Think of yourself like a farmer. Prepare a healthy herd of yeast in the appropriate size to ferment the wort into delicious beer.

You don't scrip on grains, hops or water, nor should you scrimp on yeast.

Pitch enough at the right temp, ferment at tightly controlled temps and package at an appropriate time and all the rest is of secondary importance.

More info on your yeast management will tell us more. I am delivering very road strokes and i apologize in advance but this truly is the pertinent info.

Thanks a lot for your help, hopefully I can find the problem. I moved the bucket to a warmer place for now (23C with a towel on it).

Mash temperature could have been a problem. I used the gf thermometer that is pretty slow to get reading (10-15sec) and not 100% sure it's accurate. I started by reaching strike temp at 165F then put the grain in. I mashed at 154F for 60min, reheating from time to time to keep this temp (electric stove at low level).

After cool-down in the bath to 70F, I transferred to bucket, checked OG then pitched the yeast directly (no hydrating, just plain dry). Many forums seemed to say that this was fine and not worth the effort of hydrating. It took a while to start showing sign of fermentation, around 24h. I stopped seeing bubble in the airlock around October 9. I thought fermentation was finish and put the dry hop (I was wrong).

The temperature of the room stayed between 19C and 23C.

 

[Gavin C]

Those fermentation temps are warm and I suspect the accuracy of your thermometer, i.e.. mashing warm. The result of the latter is a higher FG. There result of the former can be a myriad of predictable off flavors.

Room for better control and improvement i would guess. If you plan on doing a lot of brewing, I think spending a little extra on a great thermometer is one of the better ways to spend your cash. That will help you nail your mash temps. Fermentation temperature control is more important again. Nail that and you have eliminated a massive variable in the quest for excellence.

A little upfront investment and its like knocking 10-15 strokes off a golf handicap in one fail swoop. Truly the best ~$260 (Thermapen, chest freezer and STC1000), you'll ever spend on beer making kit.

 

[pricelessbrewing]

I agree, temperature management is very important. I've aqcuired an rt-600C and I'm a big fan. A couple friends have thermapens, and one has a thermoworks chefalarm, all agreed to within their respective accuracy tolerance on room temp water, strike water, mash temp, dough in, mash temp at 30 minutes, 60 minutes, sparging mash temp, and boil temp.

I highly suggest getting an rt600C, very fast readings and nearly as accurate as a thermapen.


Fermentation temp control is a whole another beast, I've used fermentation chambers, chest freezers, fridges, insulted boxes, swamp coolers with ice, and everything in between due to moving a couple times. My favorite was definitely the chest freezer, just so easy to set and forget. Swamp cooler was the most work, but did the job okay. Insulated fermentation chambers ala "son of fermenation chamber" are very handy and don't cost too much.

 

[MaximumTrainer]

Okay I checked again this morning to see what is going on. Gravity is 1.030, I have to learn to read this thing.
The smell of the beer is like alcohol with sugar. the taste is like candy beer, drinkable, but weird.
Yes I said 19C to 23C but this is the extreme it can get here, It is almost always 20-21C.

Am I Stuck at 1.030? Any way that I can reach my FG of 1.016? I could re-pitch some yeast?
Any way to save this beer? I'm not sure I can put this in bottles (bottle bomb?). but I will not waste it, at worst it will become a cocktail...


That is the thermometer I used : BIOS DT130
https://www.biosprofessional.com/in...rer=&manufacturerItemNumber=A00487&lang=en_US
I was thinking getting a Thermapen Mk4, but waiting on a promotion since I don't want to break the bank.
I took the temperature on top of the kettle in the middle at each 20min, without moving the water. I can see the temperature being higher on the bottom of the kettle since the element were heating to keep mash temp to negate the temp loss.
Yes I plan on doing a lot of brewing, just bought a big 25kg 2row pack from supplier

Thanks again

 

[Gavin C]

Yes I said 19C to 23C but this is the extreme it can get here, It is almost always 20-21C.

Am I Stuck at 1.030? Any way that I can reach my FG of 1.016? I could re-pitch some yeast?

If these are ambient temperatures that is too warm. The beer will generate heat as it ferments bring it up a few more degrees.

If you sign up for the Thermapen emails they seem to always be having sales of various colors.

Pitching a few hundred billion more yeast cells will do nothing. There are trillions in the beer already. Unless you pitched something like a champagne yeast that might bring it down but the final product may not be something more palatable.

There are some things that can be done. Adding amylase or Beano can bring it down but it is extremely unpredictable and not something I've ever attempted.

I don't go in for salvage operations. There's always the next batch. I'd sooner invest my time and efforts there. Learn the lessons and move on. It's only a hobby.

This does sound primarily like a wort quality issue. Not a yeast issue, although that may certainly be a factor. Mashing too hot. Hard to say for sure.

Post a pic of how you are measuring the gravity.

Here is a recent example of mine. All readings are taken on samples cooled to the hydrometer's calibration temperature. In this case 60F

That temperature will be written on the device.

 

[MaximumTrainer]

I just took another reading for the pics

Tasted more of the "beer", it taste a bit like strong alcohol, not a pleasing taste. Maybe I got an infection?

My Bucket
Reading1
Reading2

Hydro is is calibrated for 68F and tested it in water.

 

[pricelessbrewing]

I just took another reading for the pics

Tasted more of the "beer", it taste a bit like strong alcohol, not a pleasing taste. Maybe I got an infection?

My Bucket
Reading1
Reading2

Hydro is is calibrated for 68F and tested it in water.

Strong alcohol could be a boozy or hot off flavor created my fermenting too warm, like Gavin said fermentation produces heat so if those temps were ambient room temps then the beer has definitely been fermenting warm.

 

[MaximumTrainer]

I'm drinking a glass at the moment.

The taste is not that bad, kind of bitter with a strong alcohol smell. the beer is really cloudy (can't see my hand on the other side)
I'm wondering if it could be because of my grain that was too small. I've seen lot of 'flour' while grinding the malt.

I can drink it but probably not worth bottling it.
Will let it sit another week in there to see if anything changes.

Trying to find the exact cause why I'm stuck at FG 1.030 so I don't do the same thing in the next brew...
Thanks guys

I will try repitching some new yeast and adding beano in the last case...