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  • Help - Over Attenuation!

    Looking for some help. I am having over attenuation issues and can't seem to find out why. I use 4 different strains in the brewery and all 4 are over attenuating on every batch. Ive had beer finish out around 1P recently. I do not believe its an infection as it does not show up in the final product even after time. Considering its happening across the board with 4 strains I think its a issue with the brewing process. I have calibrated all thermometers in the brewhouse several times and checked them with 2 calibrated thermometers.

    I do 3.5BBL batches, if I didn't reach mashout temp and denature the enzymes could this cause the over attenuation? Runoff usually takes one hour and I turn the kettle heat on after about 20-30 minutes of transfer to the kettle.

    Any help is appreciated.

  • #2
    Can you provide some more detail on the mash temp, OG, FG, and beer that you are brewing? We have a similar-sized brewhouse and we find that we typically attenuate 2 gravity points lower than Beersmith predicts. We compensate our recipes with with either higher mash temps or lower OGs to end up with the right residual sugar or the proper ABV.
    Erik Olsen
    Co-founder
    Kelsen Brewing Company
    Derry, New Hampshire

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    • #3
      I currently brew a Kolsch, Hefe, Belgian, English, and several beers using Chico Ale. Mash temps are anywhere from 150-155F. OG is usually around 10-16P depending on the beer. All FG's are around 1.5-2P regardless of the beer brewed, mash temp used, OG, or yeast used. Its happens on every beer I brew thats why I think its in the process.

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      • #4
        Originally posted by FourSeasons View Post
        Mash temps are anywhere from 150-155F.
        Seems like a straightforward answer. Have you tried increasing mash temps?
        Sent from my Microsoft Bob

        Beer is like porn. You can buy it, but it's more fun to make your own.
        seanterrill.com/category/brewing | twomilebrewing.com

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        • #5
          Seems like a low mash temp, creating lots of fermentable sugars... Also, at what volume of liquid do you start to go towards a boil?
          Kevin Shertz
          Chester River Brewing Company
          Chestertown, MD

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          • #6
            I have recently increased mash temps to 158-160 on the last few batches brewed. They should start to finish in a few days and ill check FG.

            I usually transfer ~2BBL into the kettle in about 30 minutes and turn on the heat (Elements). I usually have kettle full (4BBL) in around an hour after starting transfer from Mash tun. Kettle temps are usually around 170-180 around time of kettle full. Boil starts in about 15-20 minutes after.

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            • #7
              Gravity Reading Checks

              Have you calibrated your hydrometer(s)? How?

              Are you degassing your FG samples?

              What is the temp of the FG samples? Are you checking the temp in the hydrometer jar or assuming it is the same as the temp controller reading on the tank?

              How do the beers taste? Do they show signs of increased dryness, thin body, etc?
              Kyle Kohlmorgen
              Process/Automation Consultant
              St. Louis, MO

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              • #8
                Mash Out temp?

                Mash Rest time?
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                Matthew Steinberg
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                Exhibit 'A' Brewing Co.
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                • #9
                  Water to Grist Ratio?
                  Hop It And Bitterness Will Come

                  James Costa
                  Brewmaster
                  Half Moon Bay Brewing Co.
                  El Granada,Ca

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                  • #10
                    Have you calibrated your hydrometer(s)? How?
                    Yes with distilled water at room temperature

                    Are you degassing your FG samples?
                    Yes I usually shake the container and let it sit for a few minutes up to 10 minutes before checking

                    What is the temp of the FG samples? Are you checking the temp in the hydrometer jar or assuming it is the same as the temp controller reading on the tank?
                    Temp of the samples are usually around 65-70F (on the temp controller). I have not ever checked the temp in the hydrometer jar. I will try this.

                    How do the beers taste? Do they show signs of increased dryness, thin body, etc?
                    They taste fine, maybe a bit thin on certain beers but not noticeable to the average person.

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                    • #11
                      Originally posted by MatthewS View Post
                      Mash Out temp?

                      Mash Rest time?
                      I sparge with 170-175F water for mash out to raise the grain bed temp. I usually mash for 45 mins, vorvlouf for around 10-15 mins, then start to runoff to the kettle and sparge with 170-175 to mash out at the same time.

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                      • #12
                        How did your recent batches at the higher mash temp turn out?
                        Kevin Shertz
                        Chester River Brewing Company
                        Chestertown, MD

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                        • #13
                          Originally posted by ChesterBrew View Post
                          How did your recent batches at the higher mash temp turn out?
                          Same as before. Mashed at 159. FG was at 1.25 P. I cant figure it out.....

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                          • #14
                            175°F sparge water alone won't get the grain bed to mash out temperatures. I've never found an actual mash out infusion with near-boiling water to be necessary, but it might be worth trying. Firing the kettle as soon as practical would be another option.

                            Have you plated for wild yeast contamination?
                            Sent from my Microsoft Bob

                            Beer is like porn. You can buy it, but it's more fun to make your own.
                            seanterrill.com/category/brewing | twomilebrewing.com

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                            • #15
                              Where do you get your yeast? I had problems with BSI yeast contaminated with a diastaticus sub-species

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