I certainly can't discount that possibility across the board, but my US-05 extract batch worked fine. The Munton's batch did not.
Problem is, there was more than one variable changed between the cases so it's near impossible to pin it down exactly.
Why has my fermentation been stopping at 1.020?
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I certainly can't discount that possibility across the board, but my US-05 extract batch worked fine. The Munton's batch did not.
Problem is, there was more than one variable changed between the cases so it's near impossible to pin it down exactly.
BrewmeisterSmith
Well-Known Member
Doing some more research on this, I'm wondering if my water ratio is playing a part in this. I mash at 1.25 qts/lb, which is considered a stiffer mash. Research tends to show that a mash of this ratio will result in less fermentable sugars and, therefore, a sweeter/maltier beer. I seem to be hitting 1.060 OG with each all grain batch and it tends to end around 1.020 FG. Any thoughts from the all grain crowd?
WoodlandBrew
Well-Known Member
IME mash thickness doesn't change fermentability much, and nither does the amount of crystal. The biggest driver is mash temperature. To a lesser degree mash time will change fermentability. Check your thermometer in boiling water to get a ball park idea of how far off it may be at mash temperatures.
Here is some excellent research on these factors by Kai:
http://braukaiser.com/wiki/index.ph...ity_and_efficiency_in_single_infusion_mashing
And here is some digested information on thermometers:
http://woodlandbrew.blogspot.com/2012/10/mash-temperature-and-thermometers.html
Here is some excellent research on these factors by Kai:
http://braukaiser.com/wiki/index.ph...ity_and_efficiency_in_single_infusion_mashing
And here is some digested information on thermometers:
http://woodlandbrew.blogspot.com/2012/10/mash-temperature-and-thermometers.html
