First time for everything mmm...

Discussion in 'General Brewing Discussions' started by jeffpn, Jun 23, 2017.

  1. jeffpn

    jeffpn Well-Known Member

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    ... my ears still ring

    I made an extract batch today. It was an after work brew day, and I wanted to shorten it up a bit. I rewrote a BIAB recipe of mine, and reduced the ending kettle volume from 6.5 gallons to 5.5. I decided to put every bit of the kettle into my fermenter, so that I can have a full keg at the end of the process, which involves a secondary. Quite a bit of hot and cold break, and trub. Should be interesting.

    I've brewed a couple extracts recently because I've been frustrated with the 1.020 curse. I suspect a faulty thermometer that is reading a lower temperature than reality. I did just rack a BIAB, a Belgian Saison. It went from 1.060 to 1.000. I guess I identified my problem! I just got a lab thermometer as well. I'll try that on my next BIAB.
     
    Trialben and Mark D Pirate like this.
  2. Mark D Pirate

    Mark D Pirate Well-Known Member

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    I'm tempted to do a no chill extract batch more often , will take longer to bring my urn up to temp than it will to everything else combined !
    Get some kegs filled up quick chop chop
     
  3. Trialben

    Trialben Well-Known Member

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    How many are we talking about here jeffpn a couple in a row stalled? Man if that saison yeast stalled at .020 then I'd be really concerned :p. That's what I like about STC you can calibrate the temperature probe if it's out some. I stick a jar of water in there for the day next to the fermentor then stick my difgital thermometer in theire they read close enough not to bother.

    Good luck mate nothing worse than getting some suspicion creaping into your brew regime :eek: like in brewing spirits there is the "Angles Share" well every now and again they get their fair share of beer.:)
     
  4. jeffpn

    jeffpn Well-Known Member

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    I think I had 3 BIAB recipes stop at 1.020. Both ale and lager, but I forget which way. My ales are not temperature controlled. They sit in my 68° basement. I hope it's a mash temp issue due to a faulty thermometer. My 2 digital thermometers agree on 32° and 212°, but they differ by 3-4° In the 153° range. Weird.
     
  5. Ozarks Mountain Brew

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    try using dry yeast, yeast nutrient mixed with sugar, it works
     

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