Post all your fermentation related issues here... temperature control, "is my beer done", etc.
Moderator: Moderator Team
My latest IPA came out very low: 1.005 (!). I'm not sure how this happened. I'm not really worried about it but I am curious if anyone has an idea on what happened. It was 13 # 2-row and 1 # of C15. 1.5 Liter starter (used JZ's calculator) w/ temp control.
One thought was that when I used the JZ calculator I set it to pitch into 5.5 gallons. I ended up pitching into probably just under 5.
EDIT: Left out some details. White Labs 001, mash of 144 for 90 minutes. Target was 152 but it was a cold morning and I missed it by a long shot.
- Taster Glass (2 posts)
- Posts: 12
- Joined: Fri Aug 08, 2014 3:35 pm
helloworld wrote:mash of 144 for 90 minutes.
Most likely this is why it finished so low (probably very dry as well). The low and long mash temp and time will produce more fermentable sugars. My Belgians are always mashed for 90 minutes at 148*F and always end up around 1.005/1.007 and 9%+ ABV.
That which does not kill us makes us stronger. - Friedrich Nietzsche
Primary: Hopping Dead
Secondary: Mead - Cinnamon; Boysenberry; Blackberry; Tart Cherry
Barrel #2: American Barleywine
Secondary: Dark Cherry Sour '13
Secondary: Pom-Cran Sour '13
Keg #1: Bourbon Barrel Oatmeal Stout
Keg #2: Cascade Pale Ale
Keg #3: Berliner Weiss
Keg #4: Cascade Pale Ale
Keg #5: Irish Red
Keg #6: Tart Walking IPA
Keg #7: Dad's Apple Cider
Bottled: Robin's Root Beer
- Keg (750 posts)
- Posts: 799
- Joined: Fri Aug 31, 2012 1:49 pm
- Location: Riverside, CA
yep you mash should have been 152-154
Work Hard, Rock Hard, Eat Hard, Sleep Hard, Grow Big, Wear Glasses if you need 'em "Web Wilder"
- Addict (5000 posts)
- Posts: 7066
- Joined: Thu Mar 03, 2005 1:48 pm
- Location: Sykesville Md
Return to Fermentation
Who is online
Users browsing this forum: No registered users and 2 guests