Derek Toering
Brewer
- Joined
- Dec 13, 2010
- Messages
- 46
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Hi. Had my first brew in a while and included some new technique in the system. I tried too many different things though, and now can't tell where I went wrong.
Looking for some advice before I rebrew.
OG was 1048 and I have fermented down to 1032 Ferment is no longer active so has not fermented properly. Things I did differently...
Single step mash. (Should be fine, but is the first time I have done it so may attribute to the unfermentable sugars) Used Caramalt, wheat malt and pale malt. Unsure of modifivation levels from Joe White and Best maltz but assumed fully modified. I typically always did a 2 step mash
Stir plate starter. Should be fine but it is a point of difference. I used dme for the medium. I usually use wort from previous brew for yeast culturing which gives much better result imo. Didn't aerate the wort as usual but relied on the stir plate. Conflicting info web if airation is required when using stir plate.
In line wort oxygenator. Used oxygen cylinder to aerate the wort after the plate heat exchanger. Typically I used to splash the wort into the fermenter.
After the changes, the yeast initially went mad and I had an overflow like never before. Possible that I have lost a lot of yeast in this, but repitching extra yeast didn't really do too much so not convinced that this is the issue.
The beer although only at 3.2% is sweet, but tastes good so I rule out infection. I am leaning toward the single step mash as the issue.
Appreciate any thoughts before I hit it again.
RIMS system.
Looking for some advice before I rebrew.
OG was 1048 and I have fermented down to 1032 Ferment is no longer active so has not fermented properly. Things I did differently...
Single step mash. (Should be fine, but is the first time I have done it so may attribute to the unfermentable sugars) Used Caramalt, wheat malt and pale malt. Unsure of modifivation levels from Joe White and Best maltz but assumed fully modified. I typically always did a 2 step mash
Stir plate starter. Should be fine but it is a point of difference. I used dme for the medium. I usually use wort from previous brew for yeast culturing which gives much better result imo. Didn't aerate the wort as usual but relied on the stir plate. Conflicting info web if airation is required when using stir plate.
In line wort oxygenator. Used oxygen cylinder to aerate the wort after the plate heat exchanger. Typically I used to splash the wort into the fermenter.
After the changes, the yeast initially went mad and I had an overflow like never before. Possible that I have lost a lot of yeast in this, but repitching extra yeast didn't really do too much so not convinced that this is the issue.
The beer although only at 3.2% is sweet, but tastes good so I rule out infection. I am leaning toward the single step mash as the issue.
Appreciate any thoughts before I hit it again.
RIMS system.