Under attenuation problems - RealBeer.co.nz2024-03-28T17:39:56Zhttp://www.forum.realbeer.co.nz/forum/topics/under-attenuation-problems?feed=yes&xn_auth=noyep, Mashed at 64 today, and…tag:www.forum.realbeer.co.nz,2013-11-24:1500433:Comment:1923412013-11-24T08:32:20.862ZScott Lyonhttp://www.forum.realbeer.co.nz/profile/ScottLyon
<p>yep, Mashed at 64 today, and pitched all the slurry from the bottom of the Dunkel into 40 litres of Hefeweizen, fingers crossed!</p>
<p>yep, Mashed at 64 today, and pitched all the slurry from the bottom of the Dunkel into 40 litres of Hefeweizen, fingers crossed!</p> Glad you found the prob. Lowe…tag:www.forum.realbeer.co.nz,2013-11-24:1500433:Comment:1923392013-11-24T04:16:50.643ZMatt Smithhttp://www.forum.realbeer.co.nz/profile/MattSmith
<p>Glad you found the prob. Lower mash temp next time conbined with a bigger pitch as other mentioned and you should be all good! <br/><br/>I don't trust thermometers, like you found, every thermometer Ive had has read different, so now I just have a single mashmaster dial thermometer that I use for everything. It's one of the weldless kit ones that's meant to go through wall, but I just use it as a handheld and I calibrate it with boiling water at least every 3rd brew.</p>
<p>Glad you found the prob. Lower mash temp next time conbined with a bigger pitch as other mentioned and you should be all good! <br/><br/>I don't trust thermometers, like you found, every thermometer Ive had has read different, so now I just have a single mashmaster dial thermometer that I use for everything. It's one of the weldless kit ones that's meant to go through wall, but I just use it as a handheld and I calibrate it with boiling water at least every 3rd brew.</p> Hi Matt, Not sure if you have…tag:www.forum.realbeer.co.nz,2013-11-22:1500433:Comment:1922362013-11-22T22:10:34.072ZScott Lyonhttp://www.forum.realbeer.co.nz/profile/ScottLyon
<p>Hi Matt, Not sure if you have followed this thread but it turns out that you were on the mark. Spent the morning trying to make sense of the four different thermometers I own, turns out that my two glass thermometers read different at different temps. White one reads 64.5 at 65C and the yellow one I use for mashing reads 63 at 65C, However at 100C (boiling water) white reads 104, and yellow 99, I ended up calibrating my digital temp controller to 100C then mixed some 65C water and compared…</p>
<p>Hi Matt, Not sure if you have followed this thread but it turns out that you were on the mark. Spent the morning trying to make sense of the four different thermometers I own, turns out that my two glass thermometers read different at different temps. White one reads 64.5 at 65C and the yellow one I use for mashing reads 63 at 65C, However at 100C (boiling water) white reads 104, and yellow 99, I ended up calibrating my digital temp controller to 100C then mixed some 65C water and compared it to my HLT dial thermometer and two glass ones. So my 66C mash was actually 68C maybe even a bit higher if I overshot a bit. Still a bit hard to believe that this would cause my dunkel to finish at 1.030 with a hungry yeast like WLP300, might have also under pitched a bit, combined with the low 17C ferment temp.........</p> Maybe I should, if my thermom…tag:www.forum.realbeer.co.nz,2013-11-21:1500433:Comment:1922912013-11-21T08:47:14.203ZJamie McQuillanhttp://www.forum.realbeer.co.nz/profile/Hophound
<p>Maybe I should, if my thermometer is correct I have no trouble hitting 66 deg with 1 deg drop over an hour. Next time, two thermometers maybe. </p>
<p>Maybe I should, if my thermometer is correct I have no trouble hitting 66 deg with 1 deg drop over an hour. Next time, two thermometers maybe. </p> it definitely floccs well.I h…tag:www.forum.realbeer.co.nz,2013-11-20:1500433:Comment:1920642013-11-20T08:33:10.323ZCrusader-Robhttp://www.forum.realbeer.co.nz/profile/CRUSADER1612
<p>it definitely floccs well.<br/>I had under attenuation issues with M44, missed by 4 points on a porter. (although the NHC said it was thin) finished at 1.021. I had 2 issues, the issues were: Under pitching of yeast, and Mash temp, I hit 67.5, ratherthan the 67 as per the recipe.</p>
<p>Have you considered the calibration of your temperature control during mash?</p>
<p>it definitely floccs well.<br/>I had under attenuation issues with M44, missed by 4 points on a porter. (although the NHC said it was thin) finished at 1.021. I had 2 issues, the issues were: Under pitching of yeast, and Mash temp, I hit 67.5, ratherthan the 67 as per the recipe.</p>
<p>Have you considered the calibration of your temperature control during mash?</p> Hey. I have an IPA in the fer…tag:www.forum.realbeer.co.nz,2013-11-20:1500433:Comment:1922792013-11-20T08:17:40.802ZJamie McQuillanhttp://www.forum.realbeer.co.nz/profile/Hophound
<p>Hey. I have an IPA in the fermenter and it went great with M44. My target OG was out and I only made 1.054 (I think I need to stir when batch sparging), but still, 4 days at 22 deg and the gravity was at 1.009. Very steady activity. It is clearing really nicely in the secondary now too. Thought it was a great yeast, luckily most of my brews stay above 20 while fermentation is active. </p>
<p>Hey. I have an IPA in the fermenter and it went great with M44. My target OG was out and I only made 1.054 (I think I need to stir when batch sparging), but still, 4 days at 22 deg and the gravity was at 1.009. Very steady activity. It is clearing really nicely in the secondary now too. Thought it was a great yeast, luckily most of my brews stay above 20 while fermentation is active. </p> Update to the under attenuati…tag:www.forum.realbeer.co.nz,2013-11-20:1500433:Comment:1921102013-11-20T04:23:30.553ZScott Lyonhttp://www.forum.realbeer.co.nz/profile/ScottLyon
<p>Update to the under attenuation problems..... Checked the fermenter this morning after adding 300g of simple sugars and BAM! up and bubbling again! Seems like I have a problem in the mash tun causing my under attenuation, so Matt you may be right, I'll have to try and find a way to calibrate my thermometer properly </p>
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<p> Nobody wants to drink a sweet dunkel thats 2.5%ABV, right, soooo, I got on beer smith and added enough sugar to make it about 1.070 OG hopefully this will thin it…</p>
<p>Update to the under attenuation problems..... Checked the fermenter this morning after adding 300g of simple sugars and BAM! up and bubbling again! Seems like I have a problem in the mash tun causing my under attenuation, so Matt you may be right, I'll have to try and find a way to calibrate my thermometer properly </p>
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<p> Nobody wants to drink a sweet dunkel thats 2.5%ABV, right, soooo, I got on beer smith and added enough sugar to make it about 1.070 OG hopefully this will thin it down enough to make it drinkable and leave it about 5%ABV and 1.025ish FG.</p>
<p>Hopefully that will ferment out before sunday so I can use a real big dollop of yeast slurry from the bottom for the 50/50 pale wheat and GP weizen (prob mashed at 64 :-D) I have planned. I think I will stick to the 17C for that too.</p>
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<p>Cheers fellas!</p> My logic was that if the ferm…tag:www.forum.realbeer.co.nz,2013-11-19:1500433:Comment:1920602013-11-19T05:51:21.358ZScott Lyonhttp://www.forum.realbeer.co.nz/profile/ScottLyon
<p>My logic was that if the ferment starts again after the simple sugars were added, then its a fermentability problem rather than a fermentation problem. And worst case scenario, if nothing happens the next dose of yeast I pitch will hopefully clean it up. I will try a forced ferment test next time, I have the White and Zainasheff yeast book so will have a read up.</p>
<p>Cheers</p>
<p>My logic was that if the ferment starts again after the simple sugars were added, then its a fermentability problem rather than a fermentation problem. And worst case scenario, if nothing happens the next dose of yeast I pitch will hopefully clean it up. I will try a forced ferment test next time, I have the White and Zainasheff yeast book so will have a read up.</p>
<p>Cheers</p> i'd have to refer back to my…tag:www.forum.realbeer.co.nz,2013-11-19:1500433:Comment:1920572013-11-19T05:32:29.881Zmartin whttp://www.forum.realbeer.co.nz/profile/martinworswick
<p>i'd have to refer back to my yeast book which is in storage to give you exact information but this is what i recall-</p>
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<p>all the yeast produced flavours are developed in the 1st third of fermentation (using gravity as a measure,not time) after this you can safely ramp up the temperature a few degrees without issue,this will force the yeast to finish there dinner and clean up any undesirables such as diacetyl after themselves.</p>
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<p>you can also do a forced attenuation…</p>
<p>i'd have to refer back to my yeast book which is in storage to give you exact information but this is what i recall-</p>
<p></p>
<p>all the yeast produced flavours are developed in the 1st third of fermentation (using gravity as a measure,not time) after this you can safely ramp up the temperature a few degrees without issue,this will force the yeast to finish there dinner and clean up any undesirables such as diacetyl after themselves.</p>
<p></p>
<p>you can also do a forced attenuation test alongside fermentation,this will finish below actual fermentation and get 1 or 2 points lower than what you can expect from your brew,thus indicating a problem if there is one.</p>
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<p>from memory you just ferment a mini batch of the same brew with the same yeast at a high temperature but again i need the book,maybe someone else can chime in,or maybe google?</p> Thanks for the ideas guys, da…tag:www.forum.realbeer.co.nz,2013-11-19:1500433:Comment:1922732013-11-19T04:35:05.932ZScott Lyonhttp://www.forum.realbeer.co.nz/profile/ScottLyon
<p>Thanks for the ideas guys, day 9 now and I havent seen a bubble produced since about day 5.......I have raised the temp one deg a day for the last 2 days, so she's at 19C now, and still nothing. Also roused the fermenter a bit. Think I'm gonna boil up 300g of dextrose in a little water cool and chuck that in to see if anything happens. If nothing happens, it will be pitch some more yeast. I was trying to under pitch a little as I had read that its that rather than the temp that gives the…</p>
<p>Thanks for the ideas guys, day 9 now and I havent seen a bubble produced since about day 5.......I have raised the temp one deg a day for the last 2 days, so she's at 19C now, and still nothing. Also roused the fermenter a bit. Think I'm gonna boil up 300g of dextrose in a little water cool and chuck that in to see if anything happens. If nothing happens, it will be pitch some more yeast. I was trying to under pitch a little as I had read that its that rather than the temp that gives the banana nose, but I guess my vile wasn't as good as I thought. Still, everybody raves on about how hungry/active WLP300 is, You would think that I would have got a little better than 1.030 or around 50% attenuation.</p>
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<p>I'll let youz know what happens with the sugar experiment.</p>
<p>Cheers</p>