Post Number: 1
Posted From: 18.104.22.168
|Posted on Saturday, March 29, 2008 - 06:37 am: ||
Need some help. I've been having trouble getting the wort to ferment out for the last 10 batches. It seems to be getting worse. The last batch (an all-grain Hefeweizen) had an OG of 1.054 and stopped at 1.033 using WLP300 yeast. The 10 batches have been brewed using many different yeasts, water, oxygenation, mash profiles, temperatures, and starters. I moved from Virginia to Japan and still have the problem using RO water and city water. Typically the attenuation is around 55-60%. Help.
Post Number: 1614
Posted From: 22.214.171.124
|Posted on Saturday, March 29, 2008 - 11:16 am: ||
Check all your test equipment, especially if you are using a digital thermometer. Make sure they are showing reasonable values on known inputs (e.g., thermometer reads 0C in ice water, hydrometer reads 1.000 in RO water, etc.). I've had digital thermometers go haywire leading to crazy batches.
Did you check the pH of the mash? Did you test for starch at the end? Both are probably a good idea if your water has changed.
My last suggestion would be the temp of your fermenting area. Could it be too cold?
Post Number: 197
Posted From: 126.96.36.199
|Posted on Saturday, March 29, 2008 - 04:07 pm: ||
Paul has some very good ideas. If your mash is too hot your results would be what you describe.
Mash temps that error on the cold side are much more tolerable regarding attenuation.
The starch test though, will only indicate whether or not the starches converted to sugars. It will not indicate the ratio of your mash's easily fermentable sugars to that of the less fermentable ones.