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Date: 07 Aug 2006 12:45:39
From: Ryan Case
Subject: fermenting out too far
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I have been quite happy with my results since getting back into the
swing of brewing. I have however been a little perplexed as to why all
my brews were fermenting out to 1.010.
I usually use Nottinghams and put it in the bottom of the fermenter dry
and then violently rack the wort on top of it at about 80F. Originally I
thought that the yeast could be the culprit, but a couple of recent
brews with white labs vials have done the same thing to me.
I was fermenting warm when first getting back into it too, but a
coworker brought me a chest freezer that just had a bad fan a few months
ago so I have been fermenting in a controlled environment for about two
months now.
This last Saturday we were quite frustrated at the time it was taking to
come to a boil. So out of curiosity we threw the floating thermometer
that I use for just about everything in the kettle to see how far we
were away. 218F and no boil?
So I went in and got the digital probe thermometer out of the kitchen
and did a little testing. Sure enough my floating therm is about 6F off.
So all this time that I thought I had been mashing at between 150 and
156 I had really been between 144 and 150. It is no wonder I had been
coming out dryer then I had expected.
So the lesson learned here is to periodically check the calibration on
your floating thermometer. Especially if you have been known to have a
couple of home brews while brewing and it *might*occasionally* bump the
bottom when dropped into the kettle.
Just thought I'd share.
Ryan
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Date: 07 Aug 2006 13:03:48
From: Denny Conn
Subject: Re: fermenting out too far
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Ryan Case wrote:
> So the lesson learned here is to periodically check the calibration on
> your floating thermometer. Especially if you have been known to have a
> couple of home brews while brewing and it *might*occasionally* bump the
> bottom when dropped into the kettle.
>
> Just thought I'd share.
I learned years ago that if I get a string of over or underattenuated
beers to check my brewing thermo. I use a dial thermo that can be
easily calibrated and every few brews I recalibrate it with a lab
thermo.
--------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 07 Aug 2006 13:17:09
From: Ryan Case
Subject: Re: fermenting out too far
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Denny Conn wrote:
> Ryan Case wrote:
>
>> So the lesson learned here is to periodically check the calibration on
>> your floating thermometer. Especially if you have been known to have a
>> couple of home brews while brewing and it *might*occasionally* bump the
>> bottom when dropped into the kettle.
>>
>> Just thought I'd share.
>
> I learned years ago that if I get a string of over or underattenuated
> beers to check my brewing thermo. I use a dial thermo that can be
> easily calibrated and every few brews I recalibrate it with a lab
> thermo.
>
> --------->Denny
>
> --
> Life begins at 60...1.060, that is.
Yeah, I shoulda known better.
BTW, we were brewing Son of Dead Fish when we found this problem. Only
we used Saaz in place of Spalt. 1.070 and it will probably go down to
1.010 again. I think that the malt profile should be able to support it
though, don't you. Oh, and we did 10gallons of it. Ran down and bought a
a bag of Munich just for that recipe. The 22lbs was going to cost us
just $6 less then a bag if bought by the pound.
Used whitelabs 001. Nice 4" thick foamy krausen in the fermenter at 60F
this morning. I am looking forward to seeing how it turns out. I think
that I will force myself to bottle it though. Usually if I keg something
like that I don't wait long enough to start trying it. But getting into
bottles early means flat beer and that is usually enough to force me to
wait.
Ryan
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Date: 09 Aug 2006 10:51:05
From: Denny Conn
Subject: Re: fermenting out too far
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Ryan Case wrote:
> Yeah, I shoulda known better.
How many times have we ALL said that!
> BTW, we were brewing Son of Dead Fish when we found this problem. Only
> we used Saaz in place of Spalt. 1.070 and it will probably go down to
> 1.010 again. I think that the malt profile should be able to support it
> though, don't you. Oh, and we did 10gallons of it. Ran down and bought a
> a bag of Munich just for that recipe. The 22lbs was going to cost us
> just $6 less then a bag if bought by the pound.
Yeah, with that recipe, it may be a little light on body, but the flavor
should still be there.
> Used whitelabs 001. Nice 4" thick foamy krausen in the fermenter at 60F
> this morning. I am looking forward to seeing how it turns out. I think
> that I will force myself to bottle it though. Usually if I keg something
> like that I don't wait long enough to start trying it. But getting into
> bottles early means flat beer and that is usually enough to force me to
> wait.
WAIT???? I see the word, but it has no meaning....;)
--------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 10 Aug 2006 23:02:20
From: rjwhite6
Subject: Re: fermenting out too far
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On Mon, 07 Aug 2006 12:45:39 -0700, Ryan Case <usenet@jamesrobert.us >
wrote:
>I have been quite happy with my results since getting back into the
>swing of brewing. I have however been a little perplexed as to why all
>my brews were fermenting out to 1.010.
>
Some of us wish we had this problem :-)
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