Search found 7 matches

Go to advanced search

Display posts from previous
Sort by

Mashing at 160 F / 71 C is too high a temperature for pretty much all beer styles. So that will cause an attenuation problem straight away. Secondly, even if you mashed at say 66 C, as a mash (all-grain) brewer your mash thermometer is a critical tool. It is so important that you really need severa...

The temperature is around 73 degrees, but I put it in a plastic tub full of water with a wet shirt around it. I took it out a couple days ago to try and warm it up, but nothing has changed. It's been 9 days in the fermenter.

So, I have tested the gravity the past few days and it has been staying at around 1.018. Using a calculator, It seems I have gotten 63% apparent attenuation, which is a little bit low. Was mashing the grain at around 160 degrees to high? Could this be the problem?

First BIAB Brew

On Sunday I brewed my first BIAB batch. I was wanting to make a hefeweizen, but I messed up the grains I needed to use. Here is the recipe I used: Batch Size: ~2.5 Gallons Grains: 2.5 lbs Maris Otter 2.5 lbs German Pilsner Hops: ~0.4 Oz. Hallertau Mittelfruh Pellets (60. Min.) Yeast: Wyeast 3068 Wei...

Go to advanced search