jordo_99
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- Joined
- Feb 4, 2018
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I've been using a propane kettle and cooler setup for the past 6 years but recently bought and fixed a Brewie B20 for it's automated brewing features.
I wanted to get the Brewie for it's multi-step mashing capabilities and all three brewdays have gone relatively smoothly as I'm hitting my volumes and my SG/OG numbers seem fine as well but my fermentation keeps stalling out around 1.023 on all three brews despite changing my mash each time to try and get a lighter body beer.
I've done the following beers and mash profiles...all 3 beers ended up at 1.023 or 1.024!
For the amber ale, I got to thinking more about my mash schedule decided to increase the beta rest just in case there was something I'd overlooked but it ended up doing the exact same thing using S-04 yeast. I was still going for a balanced body but wanted to see what would happen here.
With the second attempt at the exact same recipe as the last brew, I decided to just skip the fancy step mash and do a tried and true infusion mash of 153F...heated up the strike water and then just held it at 153F for an hour...fermented in a keg for 3 weeks and it still came out at 1.023
I'm now at a point where I'm not sure my mash schedule is the issue and I'm back to analyzing all the other factors in my recipe and brewday. I originally thought that a thinner mash would be better since I'm using a 2hr mash and I wanted to ensure I didn't convert all the starches before reaching the alpha range...Now that I've re-read the company's "recipe tips" I see they recommend a grist ratio of 1.3 for optimal efficiency -- I used 1.4 for the spotted cow recipe and 1.8 for the two amber ales.
I didn't have time to bother with PH for the two amber ale brews but with the first brew I showed 5.4 before making adjustments so I expected it to be fine.
I'm going to dig into a bunch of their default recipes to see what their mash schedules look like to see if I can figure out some of the tricks they may have worked out for this particular equipment.
Any suggestions on stuff to look into would be awesome
I wanted to get the Brewie for it's multi-step mashing capabilities and all three brewdays have gone relatively smoothly as I'm hitting my volumes and my SG/OG numbers seem fine as well but my fermentation keeps stalling out around 1.023 on all three brews despite changing my mash each time to try and get a lighter body beer.
I've done the following beers and mash profiles...all 3 beers ended up at 1.023 or 1.024!
5gal Cream Ale (spotted cow clone)
OG -- 1.046 (Est. 1.047)
FG -- 1.024 (Est. 1.011)
104F -- 30 min
122F -- 30 min
146F -- 30 min
158F -- 30 min
168F -- (60 min sparge)
I just assumed my Kolsh wyeast packet was a dud and stalled out...Since it tasted fine, I just kegged and didn't bother trying to re-pitch more yeast or do an amaylze conver.2.5gal Amber Ale
OG -- 1.047 (Est. 1.050)
FG -- 1.024 (Est. 1.014)
104F -- 30 min
122F -- 30 min
146F -- 45 min
158F -- 15 min
168F -- (60 min sparge)
For the amber ale, I got to thinking more about my mash schedule decided to increase the beta rest just in case there was something I'd overlooked but it ended up doing the exact same thing using S-04 yeast. I was still going for a balanced body but wanted to see what would happen here.
2.5gal Amber Ale
OG -- 1.047 (Est. 1.050)
FG -- 1.023 (Est. 1.014)
153F -- 60 min
168F -- (60 min sparge)
With the second attempt at the exact same recipe as the last brew, I decided to just skip the fancy step mash and do a tried and true infusion mash of 153F...heated up the strike water and then just held it at 153F for an hour...fermented in a keg for 3 weeks and it still came out at 1.023
I'm now at a point where I'm not sure my mash schedule is the issue and I'm back to analyzing all the other factors in my recipe and brewday. I originally thought that a thinner mash would be better since I'm using a 2hr mash and I wanted to ensure I didn't convert all the starches before reaching the alpha range...Now that I've re-read the company's "recipe tips" I see they recommend a grist ratio of 1.3 for optimal efficiency -- I used 1.4 for the spotted cow recipe and 1.8 for the two amber ales.
I didn't have time to bother with PH for the two amber ale brews but with the first brew I showed 5.4 before making adjustments so I expected it to be fine.
I'm going to dig into a bunch of their default recipes to see what their mash schedules look like to see if I can figure out some of the tricks they may have worked out for this particular equipment.
Any suggestions on stuff to look into would be awesome