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Opinion on my first AG

For those of us brewing with malted barley, as opposed to malt extract. It's not as hard as it sounds, so why not give it a go? The mash tun beckons.

Postby kalos » Sat Feb 07, 2015 2:02 pm

Hi everybody,
I'm fermenting my first AG beer, and I'd like to ask your opinion about two issues:
- My mashing temperature has not been constant, I wasn't able to properly control it and during the 60 minutes mashing the temperature rise up to 70/72 °C (it supposed to be at 65).
The OG was 1045 instead of 1057 mentioned on the recipe

- I'm fermenting this extra irish stout that should be at 20 °C but in the room where I can keep the fermenter is cold and the temperature is often below 16 °C.
What can I do?

Cheers
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Postby nigel_c » Sat Feb 07, 2015 3:37 pm

First of all congrats on getting your first AG batch done.
Mashing high around 70-72 will leave a lot more body than the 65 called for.
You will pribsbly finish around 1.016 compared to around 1.010 if you hit your numbers. Should end up with a full bodied session stout.

The low effiency is something you can work on with your next bathes.
Steps like slowing down draining of the mash or even splitting your spare into 2 addition can up your effiency.
The crush and the freshness of the grain is also something you will have to play around with.
Even the temperature of the sample you use in your hydrometer could explain your low numbers.
I wouldn't go mad trying to hit all the numbers for your first few batches. Get your process down and the numbers will follow.
Don't be afraid to ask question and welcome to the forum.
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Postby kalos » Sat Feb 07, 2015 5:35 pm

thanks for you reply,
what about the fermenting temperature? If falls down to 14 or 12 °C would it be dangerous or it will just take some time more?
Could all these temperature changes (12 to 18 °C) spoil my beer?

I want to left the wort in the fermenter for 2 or 3 weeks, do I need to transfer it to a new fermenter?
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Postby Ciderhead » Sat Feb 07, 2015 8:22 pm

Temperature for say us05 within 17-22 is critical and after cleanliness is the the biggest pitfall HBers fall into. In the immediate term get yourself a brew belt longer term consider a basic insulated cabinet or fridge controlled by an stc 1000
Most don't bother with secondary these days but if you taste fairy liquid in your beer you should have gone to secondary. Always try to secondary for lagers or light ales. If you are bottle conditioning you want some residual yeast in suspension to react with your priming sugar.
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Postby Qs » Sat Feb 07, 2015 9:23 pm

What yeast are you using?
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Postby kalos » Sat Feb 07, 2015 9:59 pm

I'm using this https://www.thehomebrewcompany.ie/safal ... p-195.html
About the temperature I'm trying to cope with the heaters, but during the night the temperature falls again to 14/16 I hope that in the meantime the belt arrives I don't spoil the beer.

Thanks.
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Postby Tube » Sat Feb 07, 2015 10:34 pm

US05 is one of the most tolerant of yeasts when it comes to temperature. It's almost impossible to screw up (unlike notty). Probably one of the main reasons it's so popular.
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Postby baconsarnie » Sat Feb 07, 2015 10:48 pm

My latest got tested this week by those low temps- but testament to its tolerance, a rise of a few degrees & it's back chugging along
Primary: NZ IPA, West Coast IPA
Secondary:
Conditioning: Spring 2019 Lambics
Keezer & drinking: SNPA clone, Summer Saison, Belgian Blonde and Mosaic Pale ale
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Postby Drum » Sun Feb 08, 2015 3:37 pm

Hi Kalos, Im having the same problem with low temps at the moment. I just wrap a blanket around the fermenter to keep in any heat generated by the yeast. As long as fermentation has started this is enough to keep the temp around 17C in a room that drops to 10 or 11 C at night.
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Postby Ciderhead » Sun Feb 08, 2015 4:15 pm

Just remember to take the blanket off when there is heat in the room as it woks both ways.
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Postby Qs » Mon Feb 09, 2015 1:13 pm

kalos wrote:I'm using this https://www.thehomebrewcompany.ie/safal ... p-195.html
About the temperature I'm trying to cope with the heaters, but during the night the temperature falls again to 14/16 I hope that in the meantime the belt arrives I don't spoil the beer.

Thanks.


You should be fine. I've fermented down at 16 with US-05 a couple of times with no bad off flavours. If your fermentation temp will be a little higher than the ambient temps anyway. It might be a slightly slower fermentation but it should be nice and clean.

To limit big temperature swings you can make a simple swamp cooler too. That works well for me in both hot and cold weather.
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Postby kalos » Wed Feb 11, 2015 10:07 pm

Guys, thank you all for your advice. So far I got 1014 gravity from 1045 (it supposed to be 6%, but with a lower OG i think I can't expect more than 4,5%)

The taste is good, with a good body. I'll let you know what's the result. :wink: :wink:
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