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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  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

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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 





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