Hi everyone! I have just started test running the equipment and am very new to this brewing business. I have encountered so much problem regarding mashing and fermentation.
I currently am running a 600L electric system from China with HLT, MLT and BK. Aside from a few design flaws I have managed to fix most of them.
However I have been seeing a problem on all of my test batches that had been done on homebrew system all the time. The FG had constantly been very very low, usually 1.006 while one got to even as low as 1.004. (It was 1.010-1.011 in homebrew scale)
I am currently just testing a very simple pale ale with only Gladfield malts: 2-row , wheat malt and 20L crystal malt.
Here's my process of several batches that I have been messing around:
Mash at around 67-68C (152-154F) for 60min (single step infusion)
Vorlauf for either 20mins or up to 60mins till clear with a wort grant
Run off and sparge, it takes around 2 hours for the whole thing to be transferred to BK
After boiling it is oxygenated, and transferred to FV and US-05 is added.
My question is, is there something to do with such long process including mash, runoff and sparge causing the wort to be very fermentable? If so, is there any way to combat this or are there any more potential cause of this?
Thanks!
-Alex
I currently am running a 600L electric system from China with HLT, MLT and BK. Aside from a few design flaws I have managed to fix most of them.
However I have been seeing a problem on all of my test batches that had been done on homebrew system all the time. The FG had constantly been very very low, usually 1.006 while one got to even as low as 1.004. (It was 1.010-1.011 in homebrew scale)
I am currently just testing a very simple pale ale with only Gladfield malts: 2-row , wheat malt and 20L crystal malt.
Here's my process of several batches that I have been messing around:
Mash at around 67-68C (152-154F) for 60min (single step infusion)
Vorlauf for either 20mins or up to 60mins till clear with a wort grant
Run off and sparge, it takes around 2 hours for the whole thing to be transferred to BK
After boiling it is oxygenated, and transferred to FV and US-05 is added.
My question is, is there something to do with such long process including mash, runoff and sparge causing the wort to be very fermentable? If so, is there any way to combat this or are there any more potential cause of this?
Thanks!
-Alex
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