K
kenb
I am just wondering why the OG estimate does not change based upon what temp i enter for mashing? Shouldn't there be quite a difference in OG mashing at 148 vs 159 for example?
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Wrong question, there is actually very little difference in OG, on the other hand FG varies widely with mash temp, but there are a lot of other factors, mash thickness, fermentation temp, yeast used, aeration, quantity of yeast used, etc. and so on.
I alter my yeast attenuation (parameter in the yeast DB) to adjust for different attenuations I get from different mash profiles. Actually I created a "duplicate" yeast entry which I modified the name with my mash temp and set the attenuation to what I see on my system for that yeast. Does it always hit right on, no, due to the above reasons, but it does get me close.
I see between 5 and 10% attenuation shift for every 3F change in mash temp. Use the 3F to get 5% change when you start trying this then adjust to be more accurate.
Fred
I alter my yeast attenuation (parameter in the yeast DB) to adjust for different attenuations I get from different mash profiles. Actually I created a "duplicate" yeast entry which I modified the name with my mash temp and set the attenuation to what I see on my system for that yeast. Does it always hit right on, no, due to the above reasons, but it does get me close.
I see between 5 and 10% attenuation shift for every 3F change in mash temp. Use the 3F to get 5% change when you start trying this then adjust to be more accurate.
Fred
K
kenb
THanks for the info! I guess i am just wondering why beersmith does not take the temps into account as it does affect the gravity?
