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no more bubbles in the primary HELP???
belgiumtripel wrote:
I checked the recipe and the OG was supposed to be 1.055 and mine was 1.041 my question is what did i do wrong or what would cause this. What can i do next time to get the numbers. I realize that the beer will probably still be pretty good but what can i expect with the lower gravity taste wise. How do i correct this for my second brew.
I'm guessing lower than expected efficiency.......there's a few ways to increase it, I'm sure Mr. 90%, aka Thirsty will have some better advice.....there's an additive called pH5.2 you can put in the mash, which is supposed to better balance the ph of the mash by altering the water chemistry....of course, not all water is the same depending on where you live, but I've heard good things about and I used it myself on my first two AG batches. The investment is around $10, which lasts quite a while.
The second thing would be mash temps. What temp did you mash at, and for how long? Both make a big difference in gravity, as well as taste.......
I mashed at 153 degrees for 60 min and did a strike sparge. It could be the water. so that is going to greatly affect the taste. I can probably expect it to be overy hoppy since i used the hop schedule and the gravity was not there. just guessing. I will try the PH stuff but here was the mash schedule.
Hmmm...what's a strike sparge? I haven't heard thet term before? Did you sparge slowly(Fly) with your strike water, or did you drain the Tun, and then sparge with a few more gallons(Batch)? Alos, strike water temp should have been about 168 for optimal results.....
I'm not sure it will be that hoppy, probably a bit more than expected, but it shouldn't be that bad......
I drained the tun and added a few more gallons maybe the low temp would account for the loss in gravity points. I recipe said
Rest Temp Time
Saccharification Rest: 152 60 Min
should you go higher to obtain optimal results? I am planning my second brew in 1 week maybe i'll try a different water source or add the PH and mash at a higher temp and see what i get.
152 sounds about right......a lower mash temp will yield a more fermentable, thinner wort, and higher temps will yield a less fermentable wort, but with more body and mouthfeel. You can also get some iodine or iodine test strips to check for complete starch conversion. I'd say get the iodine in a bottle...it's cheaper in the long run. You just take a sample of the wort, put a few drops on it, and wait. If you see color, then there is still starches left to convert, and it's not ready.....
ricka182 wrote:
I've had a batch sitting in secondary for months now,it's probably ruined. But I'm not throwing it out untl I know for sure.....
LOL!
It's probably okay if you force carbonate, but if you're priming it... let us know how it turns out!
Once I convince my brew buddy, who technically owns the batch, to just damn bottle it and see how it turns out, I'lllet you know.....it was an abmer kit, that he thinks smells like vinegar...I think it smells like a very high gravity amber......it's probably bad, but I'm a gonna make him bottle it anyway......
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