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Post #2 made 13 years ago
by joshua
Good Day PKearney, If you the Mash temperature was 155F/69C or higher, you Stout will be sweeter, and have a higher OG, but Lower EBE.

If the Temp. was was less than 150F/65C, you should have hit your EBE, and have a dry Stout.

Mash temperatures will make very different Brews, even with the same ingredients and Recipe!!
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America

Post #3 made 13 years ago
by Yeasty
Hi PK

You state your problem is your End of boil Efficiency, whats your Efficiency into kettle ? does that hit the mark.

Give us some more details and we can investigate further. Can you post the recipe and your calculator sheet ?
Do you full volume mash or are you maxi/mini biabing. As you can see there are loads of questions we need to ask so that it can be resolved, easier if you can provide some of the following detail

- Biab method
- Recipe
- OG
- Trub loss volume
- Mash Temp
- Boil Time
- Calculator sheet with your estimated and actual volumes

Joshua has already mentioned temperature control, how accurate are your thermometers ? can you cross check against another ? I've got 2 glass ones and 2 digital and they all read different to some degree.

:salute:

Yeasty
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Why is everyone talking about "Cheese"
    • SVA Brewer With Over 50 Brews From Great Britain

Post #4 made 13 years ago
by pkearney
Hi sorry I realised that the question was too vague .I have posted the pages from the calculator .Mash was 68 c used two thermometers glass and digital variation 68 C+- 2C .Phill
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Post #5 made 13 years ago
by Yeasty
Hi PK

There is a couple of things that might be dragging your efficiency down.

1. The higher your desired OG the lower your effiency is, this is something PP and his team have been looking into for the new Biabacus. this can be off set slightly by doing a mash out i.e raising the mash temp to 76c before pulling the bag.

2. You are mashing at 68c with thermometers that you quote as being +-2c. Is this the variation that the manufacturer has quoted ? I think that this may be where your problem is. If you are mashing at 68* it could easly be 69 or 70* which are at the upper limits for mashing.

So there are a couple of things you can do:

Do a conversion check with iodine

Mash at a lower temperature say 64c

Brew a lower OG ale/mild mashed at 64c

Keep good records. (mine are a mess :idiot: )

Hope this helps

Yeasty
Last edited by Yeasty on 21 Sep 2012, 06:25, edited 2 times in total.
Why is everyone talking about "Cheese"
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Post #7 made 13 years ago
by Yeasty
Hi PK

When I mash out I just apply heat after the 90min is up, leaving the bag in place but stirring all the time till the temp hits 76c. I then put the lid on and leave it for 10-15 minutes, after that its bag out as normal.
Some guys lift there bag off the bottom of there kettle with a pulley system and tie it off so they don't have to stir.

Yeasty
Why is everyone talking about "Cheese"
    • SVA Brewer With Over 50 Brews From Great Britain
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