102 replies to this topic

[matt6150]

So I over shot my mash temp today and what made it worse I got distracted and didn't realize 20 min into the mash. I was shooting for 152 but instead it was at 160 for about 25 min. At that point I got it cooled down to 152 for the last 30 min. What affects will this have? Also I got a fairly low efficiency with this batch and wondering if these two are related?

[BarelyBrews]

Should be a fairly Malty beer, I would say your OK. The efficiency im not sure about, my guess is not related.

[Deerslyr]

Options:Add some sugar to dry it out a bit. Up your hops a bit to balance it out a bit.

[gnef]

At this point, I'd recommend just leaving it as is. I find that when I typically try to fix something after the fact, it doesn't turn out that great. Just brew the recipe again as you intended, and then you can compare the two beers. I think that would be much more educational for you than trying to fix it now.With that said, there are some options - add a yeast that can chew through the longer carbohydrate chains (I remember there are some yeasts that are better at this than others, but I can't remember any off the top of my head), you can add amylase or something along the lines of beano - but be prepared for what could be a disaster if you try that approach. Adding sugar will only simulate drying out the beer - it adds more alcohol, but the unfermentables will still be there. You could also dilute the beer, but considering you had a low efficiency, that would make it even lower in OG. You could also try adding oak, as the tannins could help to balance out any residual sugars, but this depends on the style whether it would be appropriate or not.

[SchwanzBrewer]

At this point, I'd recommend just leaving it as is. I find that when I typically try to fix something after the fact, it doesn't turn out that great. Just brew the recipe again as you intended, and then you can compare the two beers. I think that would be much more educational for you than trying to fix it now.With that said, there are some options - add a yeast that can chew through the longer carbohydrate chains (I remember there are some yeasts that are better at this than others, but I can't remember any off the top of my head), you can add amylase or something along the lines of beano - but be prepared for what could be a disaster if you try that approach. Adding sugar will only simulate drying out the beer - it adds more alcohol, but the unfermentables will still be there. You could also dilute the beer, but considering you had a low efficiency, that would make it even lower in OG. You could also try adding oak, as the tannins could help to balance out any residual sugars, but this depends on the style whether it would be appropriate or not.

All of this.

[matt6150]

Well I will be leaving this as is. I would rather do that and see how it tastes and learn something from it. This was Denny's Rye IPA recipe and I had an OG of 1.062. I pitched a quart sized slurry of his yeast from the community brew. So I guess I'll see what it gets down too.As far as my efficieny I'm stumped as to what happened. What are causes of poor efficiency? I get my grain crushed by Brewmasters Warehouse and have never had a problem. To be honest I've never ran into this problem so don't know much about the matter.

[johnpreuss]

Guess what?You made beer. So the #s came in shy, it happens learn from it. I would guess, oh and I could be wrong, that your beer will taste just fine. You pitched lots of healthy yeast so let it ferment and see how it tastes. I also bet with 95% certainty it will be drank! Cheers

[matt6150]

Guess what?You made beer. So the #s came in shy, it happens learn from it. I would guess, oh and I could be wrong, that your beer will taste just fine. You pitched lots of healthy yeast so let it ferment and see how it tastes. I also bet with 95% certainty it will be drank! Cheers

Thanks for the words of wisdom buddy. I realize I made beer and yes I'm sure it will taste fine and I will certainly be drinking all of it. But it's kind of hard to learn from it if I don't know what I did wrong. Up until this point I usually get around 75% efficiency and never below 70%. So now I was about 63% and looking for ideas that caused this. Thanks

[Deerslyr]

Well I will be leaving this as is. I would rather do that and see how it tastes and learn something from it. This was Denny's Rye IPA recipe and I had an OG of 1.062. I pitched a quart sized slurry of his yeast from the community brew. So I guess I'll see what it gets down too.As far as my efficieny I'm stumped as to what happened. What are causes of poor efficiency? I get my grain crushed by Brewmasters Warehouse and have never had a problem. To be honest I've never ran into this problem so don't know much about the matter.

Why didn't you say you were making Denny's Rye IPA? I've made it twice and its a bit of an anomoly (a really good tasting one at that) in that it had a fair amount of residual sweetness. I'd have to check my notes, as the last time I brewed it was in spring of 2010, but fermentation ended around 1.018 or so. And if I also recall, Denny said that was accurate. His hop schedule will already more than make up for it.

[SchwanzBrewer]

I mashed too high on it last time and it was REALLY sweet. Finished around 1.021. I mashed really high.So far as missing the OG, I missed mine by about the same on my first attempt at it. Turns out I didn't have my volumes dialed in as well as I thought. Also, could be you didn't boil hard enough. Did you take notes? When I started documenting all aspects of my brew day I started brewing MUCH better and started hitting everything on the nose. Now I know what to expect and can make adjustments if need be without changing the beer.Cheers,Rich

[MtnBrewer]

Also, could be you didn't boil hard enough.

That wouldn't affect efficiency.

[SchwanzBrewer]

That wouldn't affect efficiency.

His post boil gravity was what I was referring to.

[matt6150]

Well my volumes were perfect. I had exactly 5.5 gallons in the fermenter. I'm not as bothered with the high mash and the residual sweetness I will have because I know what happened there.I just figured with the amount of grain in this recipe I should have a higher OG than 1.062. I have been taking notes recently. I've been reading about different mash and sparge techniques, so I may try something different next time.

[SchwanzBrewer]

Well my volumes were perfect. I had exactly 5.5 gallons in the fermenter. I'm not as bothered with the high mash and the residual sweetness I will have because I know what happened there.I just figured with the amount of grain in this recipe I should have a higher OG than 1.062. I have been taking notes recently. I've been reading about different mash and sparge techniques, so I may try something different next time.

What recipe do you have?

11.00 lbs. Pale Malt(2-row) America 1.036 3.00 lbs. Rye Malt America 1.0301.25 lbs. Crystal 60L America 1.0340.50 lbs. Cara-Pils Dextrine Malt 1.0330.50 lbs. Wheat Malt America 1.038

That is what I have and it's for 5 gal, not 5.5.Cheers,Rich

[MtnBrewer]

That is what I have and it's for 5 gal, not 5.5.

Also, if he's getting 5.5 in the fermenter, the batch size was probably closer to 6.

[SchwanzBrewer]

Also, if he's getting 5.5 in the fermenter, the batch size was probably closer to 6.

True. Although if he used whole leaf hops he would have needed more than that likely. I did a whole leaf 10 gal version of this and the amount of hops in the bottom of the kettle was HUGE. They absorb and hold a LOT of wort.

[MtnBrewer]

True. Although if he used whole leaf hops he would have needed more than that likely. I did a whole leaf 10 gal version of this and the amount of hops in the bottom of the kettle was HUGE. They absorb and hold a LOT of wort.

Fact.

[Mya]

did you account for the low extract of the rye malt?

[MtnBrewer]

did you account for the low extract of the rye malt?

You know, I never noticed how low the yield is for American rye. PM lists it as 30 ppppg but German rye is listed at 39 ppppg.

[Mya]

You know, I never noticed how low the yield is for American rye. PM lists it as 30 ppppg but German rye is listed at 39 ppppg.

how do we know they are even correct?though I did the community brew with American Rye yesterday and all numbers came out as predicted