tacticalhooligan
Member
Hope this isn't too drawn out, but I figured it's all relevant information:
I brewed my first beer on the 19th and did a 3.3 gallon batch of BierMuncher's Cream of Three Crops and did it BIAB/No-Chill. Overall, everything went well; however, my mash technique needs work. I was suppose to mash at 152 and twenty minutes into the mash I checked my temperature and it was down to 148. I hit it with some heat and checked it again twenty minutes later and it had jumped to 156. I didn't want to water it down any with cool water so I just let it ride out till my mash was done and it seemed to stabilize around 153. I hit ~80% efficiency and was pretty happy.
I am fermenting in a corny and about 36 hours after transferring my wort to the corny I pitched a starter of Pacman yeast I had harvested from some bombers. Unfortunately, I was too anxious about getting my yeast into the fermenter that I forgot to take an OG before pitching, but calculations say it should have been 1.043. I checked the SG six days into fermentation and was at 1.020. I measured it again today (now 8 days after pitching) and it is still at 1.020. It should get to about 1.010 or even 1.005 based on the recipe and other brewer's feedback.
I don't want to try and rush but I am concerned that it is either stuck fermenting or that by mashing at too high a temperature I wound up with more unfermentable sugars than I should have and so it's reached terminal gravity. Thoughts?
I brewed my first beer on the 19th and did a 3.3 gallon batch of BierMuncher's Cream of Three Crops and did it BIAB/No-Chill. Overall, everything went well; however, my mash technique needs work. I was suppose to mash at 152 and twenty minutes into the mash I checked my temperature and it was down to 148. I hit it with some heat and checked it again twenty minutes later and it had jumped to 156. I didn't want to water it down any with cool water so I just let it ride out till my mash was done and it seemed to stabilize around 153. I hit ~80% efficiency and was pretty happy.
I am fermenting in a corny and about 36 hours after transferring my wort to the corny I pitched a starter of Pacman yeast I had harvested from some bombers. Unfortunately, I was too anxious about getting my yeast into the fermenter that I forgot to take an OG before pitching, but calculations say it should have been 1.043. I checked the SG six days into fermentation and was at 1.020. I measured it again today (now 8 days after pitching) and it is still at 1.020. It should get to about 1.010 or even 1.005 based on the recipe and other brewer's feedback.
I don't want to try and rush but I am concerned that it is either stuck fermenting or that by mashing at too high a temperature I wound up with more unfermentable sugars than I should have and so it's reached terminal gravity. Thoughts?
