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Just checked. And at 15% I would have been right on the money! I started at 30l and finished at 26. So if I started on 27 I would have finished at 23l. 1.15 of 23 is 26.5. That's close enough.
That should sort me out.
One more thing though. 66.6% efficiency.
Not to happy with that. I thought I squeezed the bag enough. Looks like I'm wrong
Are you using a keggle? I get constant 5L boil off with starting boil volume of 30L with a 3 ring gas burner in a 30L keggle. Just a lite caramelization in the bottom of keggle and solid rolling boil.
Efficiancy is highly dependant on a good ensyme enviroment ie good mash pH, solid temp control and grain contact (crush size) Do you do mash pH adjustment? It helped my mash efficiancy a lot
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No ph adjustment yet. Will look into it. I have a big pot and a 2 ring burner, but I run it fairly low. I can turn it up, but then the flames start licking up the sides of the pot and it feels like I'm wasting gas. It's only a 30min boil though
I hardly EVER buy craft, so I can't start an argument with you, but the IRA I tasted wasn't bad ... The reason I DONT buy craft is because of the NUMEROUS disappointments I had when I did buy ... 9/10 times its CRAP!
Thank God for homebrew! You can MAKE it like you LIKE it
The Problem With The World Is That Everyone Is A Few Drinks Behind.!
I hardly EVER buy craft, so I can't start an argument with you, but the IRA I tasted wasn't bad ... The reason I DONT buy craft is because of the NUMEROUS disappointments I had when I did buy ... 9/10 times its CRAP!
Thank God for homebrew! You can MAKE it like you LIKE it
I'm of the opinion that homebrew ruined "craft" for me. Unless it's a proper brewery that I know, I generally don't experiment anymore. Last time I did, I bought a bunch of stouts and ended up with a few "local brew" stouts from a bottle store in Potchefstroom. 2 was undrinkably unbalanced (no hops, just tasted like burned grains) and one tasted like babyvomit. I'm 99% sure I'd have enjoyed all of them pre-homebrewing. Yay. It's softer on my pocket though.
As a PS, I am enjoying massbrews again, like simple Castle Lager. I enjoy it for what it is, and for that it's good.
Ok so I tested my brew last night. Its still only at 1014 so it's not done yet. But I have an issue. A BIG issue. Remember I said the og as 1040 vs 1047 as it should have been.
And remember I said I didn't correct for no chill. I checked after my taste test. And beersmith has the option for no chill.
It turns out I brewed a groen spook red IPA.
The 5min addition was above 85C for over 30min. So my final ibu is 37.4.
COMPLETELY UNBALANCED for a IRA.
0.93 vs 0.43.
It does not have the body to support the hops.
Can I do something now to fix it?
I dont have the stomach for this brew as is.
Yeah that's over the top, my IRA had 30.4 ibu and 0.64 bu:gu pretty balanced at 4.7%abv, just tastier imho. I do chill down to pitch temp in around 15-20 minutes.
you could dry hop it to bring the bitterness down, but it wont help the balance. Blend or have shandy instead
There's a few research papers on it , Dr Tom Shellhammer, Scott Janisch and a Brulosophy experiment. I dont have the links on hand, but the effect of dry hopping on an isomerized wort/beer does have the ability to bring down ibu to some extent in an ibu range between 30and40 if I recall correctly.
The alphas are reabsorbed and aroma is released, depends on a few variables...
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