Comments on The NonconFERMist: BROUPON #3: Matthew - new all grain brewer and a q...

Excellent! LHBS to the rescue! Happy to hear it ...

2011-03-12T21:25:44.890-05:00

Excellent! LHBS to the rescue!

Happy to hear it :-)

I spent a while speaking with one of the gurus abo...

2011-03-12T18:32:43.175-05:00

I spent a while speaking with one of the gurus about this issue at my local supply shop this morning. His advice seemed pretty solid- temperature control was decent, but I would want to try lowering the temperature (148 - 152) and watch the sparging carefully. My next steps- lower the mashing temperature and stir through the grain as I sparge. The consensus seemed to be that I might be losing a some of the sugar while sparging. @Mike- your advice seems spot on.

Thanks Mike. We appreciate the help :-)

2011-03-10T15:55:48.024-05:00

Thanks Mike. We appreciate the help :-)

after rereading... 90 minute mash might be a overk...

2011-03-09T16:17:56.932-05:00

after rereading...
90 minute mash might be a overkill since i have never needed more then 60 minutes for conversion while mashing in 152-155 range. the only time i have went longer was when i mash 145-148 for my saisons which i want "thin"

other then controlling temp of mash i might sugges...

2011-03-09T16:12:27.240-05:00

other then controlling temp of mash i might suggest some carapils/dextrine or crystal malt to help with body. also i think you touched on it with the yeast. warmer fermentation temps and over pitching yeast have left a few of my beers a little "thin".

my 2 cents

mike