sboyajian
Well-Known Member
About 4 weeks ago I brewed three 1 gallon test batches of three different beers.
Saison, IPA and Oatmeal Stout. The Oatmeal Stout was my attempt at converting my PM recipe to AG.
I did hit my gravities on the Saison and the Oatmeal Stout, however attempted to hit the 1.080 of the IPA twice and both times landed at 1.056. I was baffled. I hit my temps, took my time, everything seemed right (didn't have any iodine to test). The Stout came out super thin and boozy and finished 12 points lower than expected. The IPA Finished 6 points lower than expected. The saving grace is the Saison finished at 1.002 (I'm ok with this).
Last night I used my thermometer for something and it just seemed... wrong. It was at this moment that I realized my thermometer was illiterate!
Took a measuring cup and filled it with tap water. Put my thermometer in and it read 80°F. Put my wifes cheese thermometer in and it read 73°F. Put an old school mercury thermometer in and it was at 72°F. Digital meat thermometer, 72.6°F.
Now knowing that at such a low temp I was nearly 8° off, I can't imagine how much it could be off while I'm trying to get 168°. Quite possibly when I thought I was mashing at 154, I was really at 144-146.
Moral of the story: Check your equipment on a regular basis.
Saison, IPA and Oatmeal Stout. The Oatmeal Stout was my attempt at converting my PM recipe to AG.
I did hit my gravities on the Saison and the Oatmeal Stout, however attempted to hit the 1.080 of the IPA twice and both times landed at 1.056. I was baffled. I hit my temps, took my time, everything seemed right (didn't have any iodine to test). The Stout came out super thin and boozy and finished 12 points lower than expected. The IPA Finished 6 points lower than expected. The saving grace is the Saison finished at 1.002 (I'm ok with this).
Last night I used my thermometer for something and it just seemed... wrong. It was at this moment that I realized my thermometer was illiterate!
Took a measuring cup and filled it with tap water. Put my thermometer in and it read 80°F. Put my wifes cheese thermometer in and it read 73°F. Put an old school mercury thermometer in and it was at 72°F. Digital meat thermometer, 72.6°F.
Now knowing that at such a low temp I was nearly 8° off, I can't imagine how much it could be off while I'm trying to get 168°. Quite possibly when I thought I was mashing at 154, I was really at 144-146.
Moral of the story: Check your equipment on a regular basis.