Desertbrewer
Well-Known Member
- Joined
- Oct 19, 2015
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I have about 10 BIAB brews under my belt, and while they have been getting increasingly better, I've noticed the maltiness of my beers just don't "pop" the way commercial brews do.
I use a 7.5 gallon kettle and for most brews get about 4.5 gallons of first runnings and dunk sparge another 2.5 gallons. Lately I have been mashing high 158-160, to try to achieve more unfermentables. Even with an IPA I recently brewed and mashed at 160, it attenuated down to about 1.008. All my beers attenuate like crazy. I don't pay much attention to the temp of my sparge water and I never do a mashout. Would this be a possible cause?
Another thing is that I don't have a pH meter (the very next thing on my brew gear list). I have used 5.2 stabilizer but I realize it's not a quick fix. Would mash pH be a possible cause for missing maltiness?
On my next brew I'm gonna throw a few ounces of acidulated malt in to see if that does anything. I don't think it's water chemistry because on a couple brews I used RO and built it up... still missing malt punchiness... thoughts?
I use a 7.5 gallon kettle and for most brews get about 4.5 gallons of first runnings and dunk sparge another 2.5 gallons. Lately I have been mashing high 158-160, to try to achieve more unfermentables. Even with an IPA I recently brewed and mashed at 160, it attenuated down to about 1.008. All my beers attenuate like crazy. I don't pay much attention to the temp of my sparge water and I never do a mashout. Would this be a possible cause?
Another thing is that I don't have a pH meter (the very next thing on my brew gear list). I have used 5.2 stabilizer but I realize it's not a quick fix. Would mash pH be a possible cause for missing maltiness?
On my next brew I'm gonna throw a few ounces of acidulated malt in to see if that does anything. I don't think it's water chemistry because on a couple brews I used RO and built it up... still missing malt punchiness... thoughts?