Blue Board I Need Your Help
#1
Posted 15 April 2009 - 04:34 PM
#2
Posted 15 April 2009 - 04:41 PM
- [*]Crush won't give you more tannins and more tannins won't give you a higher FG. So we can eliminate this one.[*]Big boil won't raise your FG either so scratch this one too.[*]This could definitely be it but it's a little unlikely. To calibrate, you need a reference thermometer -- one you know is very accurate. You can get a good lab grade thermometer for I think around $10 (could be wrong about that since I've never bought one). Or if you have a medical thermometer, you can put it and the one you're calibrating into some warm (~100°F) water.[/list]Have you changed recipes lately? More crystal malt will raise the FG.ps, please lay off the caps lock, k?
#3
Posted 15 April 2009 - 04:45 PM
#4
Posted 15 April 2009 - 04:46 PM
#5
Posted 15 April 2009 - 04:46 PM
#6
Posted 15 April 2009 - 04:48 PM
#7
Posted 15 April 2009 - 04:49 PM
i got anew one thats calibrated for 59 degrees but it hasnt been much difference really.Hydrometer scale might have gotten tweaked. Has the OG been higher, too?
#8
Posted 15 April 2009 - 04:54 PM
#9
Posted 15 April 2009 - 04:58 PM
I was wondering the same thing. It could be a compilation of little things which add up.what is this 'brewboard' you speak of?
#10
Posted 15 April 2009 - 05:01 PM
well the brews taste fine. just an issue with me because ive never had that problem, but for the next batch ima buy a new thermometer and try to decrease copper timei also add wyeast yeast nutrient and irish moss at 15 minutes.I lean toward #3 also.FWIW, drewseslu told me about one of the STL Brews that was having attenuation problems. I respect the guy, he knows what he's doing. When he decreased contact time with copper in the wort the problem dissappeared.I have some fixed copper in the kettle and routinely throw the IC in at 20+ min to flameout. And a few months back had it in for the entire boil. But dj is lazy, I seldom take FG's unless I'm tasting a problem (kegging of course). Anyway, throwing that one out there.
#11
Posted 15 April 2009 - 06:13 PM
That's odd.My manifold in the mash tun is copper and my IC is in for the full boil,and never had attenuation probs.I'd be interested to know the science behind it.I have a hell of a time getting a regular strength beer finish above 1.010.Not bitching,but I've tried just about everything to finish an IIPA at 1.015ish,to no avail.I lean toward #3 also.FWIW, drewseslu told me about one of the STL Brews that was having attenuation problems. I respect the guy, he knows what he's doing. When he decreased contact time with copper in the wort the problem dissappeared.I have some fixed copper in the kettle and routinely throw the IC in at 20+ min to flameout. And a few months back had it in for the entire boil. But dj is lazy, I seldom take FG's unless I'm tasting a problem (kegging of course). Anyway, throwing that one out there.
#12
Posted 15 April 2009 - 06:34 PM
wow, I assume you have tried mashing for less time?That's odd.My manifold in the mash tun is copper and my IC is in for the full boil,and never had attenuation probs.I'd be interested to know the science behind it.I have a hell of a time getting a regular strength beer finish above 1.010.Not bitching,but I've tried just about everything to finish an IIPA at 1.015ish,to no avail.
#13
Posted 15 April 2009 - 06:48 PM
#14
Posted 15 April 2009 - 07:14 PM
I have.I've gone down to 45 mins with the following recipe.No Iodine test,but I didn't want to go any shorter.Also gone between 152 and 158 on mash temp,varying one thing at a time,i.e. a shorter mash time or higher temp.I've tested thermometers against 2 others.14 lbs Briess 2 row8 oz Briess C120This gives me an efficiency of ~72% on a 6 gallon batch at 1.063.US 05 is my go to for this recipe.I ferment this at 62 max.It finishes at 1.010 to 1.008.Sorry for jacking your thread Carlos.wow, I assume you have tried mashing for less time?
#15
Posted 15 April 2009 - 08:00 PM
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