Sun_Lizard
New Member
- Joined
- Jun 3, 2020
- Messages
- 3
- Reaction score
- 0
This may be a newbie question, but I'll go ahead and ask it:
I've been using kvieks a lot in recent months due to the premium on fridge space for other projects. I've used Lutra Kviek about 4 times other than the beers below and I seemed to have hit my other FG numbers accurately.
The last three batches I've made using using Lutra Kviek (dry) and a similar grain bill (Crisp Maris Otter as the principal) have all fermented out typically .005 above what was calculated by my brewing software. (I know that's not a huge amount but its consistently above what I'm trying to achieve which means I've got something wrong with my method. What factor most affects FG? And is there anything I might correct or add to my process in achieving those last few points?
Here's the relevant details.
All batches were temp controlled at around 27C, all done under pressure of 12 psi. All were 5.5 gallon batches.
All readings were done by hydrometer.
All of my batches were BIAB.
All fermentations behaved normally, and hit FG numbers with 48-36 hours but were left at least 1 week longer to see if anything else happened.
Water profiles were slightly different, as expected. I do have to change alkalinity of my water to get it into 5.2-5.4 range (usually with 4-8ml of lactic acid before mashing.)
Batch 1 (IPA)
80% Crisp Maris Otter:
Mashed 60 Min @65, no Mashout
Boiled 30 min
OG: 1.056
FG: 1.015
FG: (calculated/expected) 1.010
Batch 2 (Pseudo Helles)
88% Crisp Maris Otter
Mashed 60 Min @ 65, with Mashout at 75 for 10.
Boiled 30 min
OG: 1.065 (way over my target)
FG: 1.015
FG: (calculated/expected)1.011
Batch 3 (Pale Ale)
Mashed 90 Min @ 62, with Mashout at 75 for 10
Boiled 30 min
95% Crisp Maris Otter.
OG: 1.052
FG: 1.015
FG: (calculated/expected) 1.009
My initial guess is that its Crisp Maris Otter not attenuating like its profile suggests. Aside from changing the base malt, is there anything I can do to 'dry' out the beers?
Granted, all of the beers have been 'good' but I really want to understand what I'm doing to be not getting all the way down and if there's anything I can do to go from good to great.... Thanks in advance.
I've been using kvieks a lot in recent months due to the premium on fridge space for other projects. I've used Lutra Kviek about 4 times other than the beers below and I seemed to have hit my other FG numbers accurately.
The last three batches I've made using using Lutra Kviek (dry) and a similar grain bill (Crisp Maris Otter as the principal) have all fermented out typically .005 above what was calculated by my brewing software. (I know that's not a huge amount but its consistently above what I'm trying to achieve which means I've got something wrong with my method. What factor most affects FG? And is there anything I might correct or add to my process in achieving those last few points?
Here's the relevant details.
All batches were temp controlled at around 27C, all done under pressure of 12 psi. All were 5.5 gallon batches.
All readings were done by hydrometer.
All of my batches were BIAB.
All fermentations behaved normally, and hit FG numbers with 48-36 hours but were left at least 1 week longer to see if anything else happened.
Water profiles were slightly different, as expected. I do have to change alkalinity of my water to get it into 5.2-5.4 range (usually with 4-8ml of lactic acid before mashing.)
Batch 1 (IPA)
80% Crisp Maris Otter:
Mashed 60 Min @65, no Mashout
Boiled 30 min
OG: 1.056
FG: 1.015
FG: (calculated/expected) 1.010
Batch 2 (Pseudo Helles)
88% Crisp Maris Otter
Mashed 60 Min @ 65, with Mashout at 75 for 10.
Boiled 30 min
OG: 1.065 (way over my target)
FG: 1.015
FG: (calculated/expected)1.011
Batch 3 (Pale Ale)
Mashed 90 Min @ 62, with Mashout at 75 for 10
Boiled 30 min
95% Crisp Maris Otter.
OG: 1.052
FG: 1.015
FG: (calculated/expected) 1.009
My initial guess is that its Crisp Maris Otter not attenuating like its profile suggests. Aside from changing the base malt, is there anything I can do to 'dry' out the beers?
Granted, all of the beers have been 'good' but I really want to understand what I'm doing to be not getting all the way down and if there's anything I can do to go from good to great.... Thanks in advance.