I have read everything I can find on this topic, but no conclusion yet.. so here it is..
My last few brews have been fermenting very dry 1.004 ish
I brew allgrain, ferment in temp controlled chest freezer with thermometer probe taped to side of glass carboy. I just bought a new mash tun, and new silicone tubing. The glass carboy I soaked full of pbw water for about 48h
I brewed a West Coast Ipa a couple weeks ago and got 1.001 fg 1.052 og (98%)
Escarpment labs cali yeast, pitched from starter. Mash temp 152 and made sure to recirculation this time!
Batch sparge with 170F sparge water
Fermented at 62 and allowed to rise to about 68, diacetyl rest after krousen dropped at 72F. Soft crashed to 58 and dry hopped for 2 days.
My two theories and questions if they seem valid..
1. I'm not doing a mashout and this continues to make fermentable sugars.. 98% though??
2. I'm using a Ss brewtech kettle with a little dip tube and trub trap (couple inches of silicone peice) despite this I can't seem to get the whirlpool to isolate trub in the centre.. so I end up putting everything in my fermenter... could this contribute some sort of hop creep pre fermentation??
Thanks for reading!
My last few brews have been fermenting very dry 1.004 ish
I brew allgrain, ferment in temp controlled chest freezer with thermometer probe taped to side of glass carboy. I just bought a new mash tun, and new silicone tubing. The glass carboy I soaked full of pbw water for about 48h
I brewed a West Coast Ipa a couple weeks ago and got 1.001 fg 1.052 og (98%)
Escarpment labs cali yeast, pitched from starter. Mash temp 152 and made sure to recirculation this time!
Batch sparge with 170F sparge water
Fermented at 62 and allowed to rise to about 68, diacetyl rest after krousen dropped at 72F. Soft crashed to 58 and dry hopped for 2 days.
My two theories and questions if they seem valid..
1. I'm not doing a mashout and this continues to make fermentable sugars.. 98% though??
2. I'm using a Ss brewtech kettle with a little dip tube and trub trap (couple inches of silicone peice) despite this I can't seem to get the whirlpool to isolate trub in the centre.. so I end up putting everything in my fermenter... could this contribute some sort of hop creep pre fermentation??
Thanks for reading!