HOMEBREW Digest #5878 Tue 25 October 2011

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  Underletting [SEC=PERSONAL] ("Williams, Rowan")
  RE: No-Sparge Mash and Final Gravity ("Ryan Thomas")

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---------------------------------------------------------------------- Date: Tue, 25 Oct 2011 15:55:44 +1100 From: "Williams, Rowan" <Rowan.Williams at ag.gov.au> Subject: Underletting [SEC=PERSONAL] Personal Greetings all, I recently brewed a Dortmunder using my standard recipe specifications with just the one exception. I underlet the mash. I ended up with a crystal clear wort and beer, much clearer than any previous batch of Dortmunder in the past. Can anyone hazard a guess as to why? The grist came from the same Weyermann bag that I've used in the past, and the hops were from the same pack as used previously. On this occasion I used W34/70 dry yeast which I proofed with water and a tablespoon of wort from the boil. I also overshot my strike temp but brought it back into the zone with a small addition of cold tap water. I was pleasantly surprised how bright this beer was out of the tap. Cheers, Rowan Canberra Brewers Australia - ---------------------------------------------------- If you have received this transmission in error please notify us immediately by return e-mail and delete all copies. If this e-mail or any attachments have been sent to you in error, that error does not constitute waiver of any confidentiality, privilege or copyright in respect of information in the e-mail or attachments. Return to table of contents
Date: Mon, 24 Oct 2011 23:59:06 -0600 From: "Ryan Thomas" <ryanthomasai at gmail.com> Subject: RE: No-Sparge Mash and Final Gravity Alan, In my one attempt at no-sparge brewing I had results that were in opposition to yours. The Doppelcommon I made stalled out around 1.034 (from 1.092), well below the rated attenuation of the yeast used. I did mash really high though (158), which likely contributed to the underattenuation. Ryan Thomas Broomfield, CO Return to table of contents
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