Step Mashing Issues

Wort making

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Natebriscoe
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Re: Step Mashing Issues

Postby Natebriscoe » Thu Mar 23, 2017 3:01 pm

So I believe I have fixed my fermentation strangeness. It appears to be related to mash temp stratification with part of the mash coming in low during mashing in (due to process and a tall false bottom). So part was in the high 130s to 140 for 10-15 min until the recirculation caught up. So some excess nutrients or minerals had to be getting extracted.
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Weizenberg
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Re: Step Mashing Issues

Postby Weizenberg » Thu Mar 23, 2017 6:04 pm

This doesn't make sense to me.
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Natebriscoe
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Re: RE: Re: Step Mashing Issues

Postby Natebriscoe » Thu Mar 23, 2017 10:46 pm

Weizenberg wrote:This doesn't make sense to me.

I tend to agree. If it wasn't for my last few batches where the only thing that was changed was getting a more even dough in temp.
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Weizenberg
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Re: Step Mashing Issues

Postby Weizenberg » Fri Mar 24, 2017 2:50 am

You are perfectly fine with 60C at dough-in. For really well modified malts Narziss recommends doughing in at 60-62C. Myself (and others) often start there. None of us ever had attenuation problems, and we all ferment cold.
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Weizenberg
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Re: Step Mashing Issues

Postby Weizenberg » Fri Mar 24, 2017 3:43 am

Ancient Abbey wrote:FAN levels won't affect how fast it takes off, rather how well it finishes.


Indeed.

Nate, this is your answer (kudos to @wobdee too).
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Natebriscoe
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Re: Step Mashing Issues

Postby Natebriscoe » Fri Mar 24, 2017 7:33 am

Weizenberg wrote:
Ancient Abbey wrote:FAN levels won't affect how fast it takes off, rather how well it finishes.


Indeed.

Nate, this is your answer (kudos to @wobdee too).


Maybe not fan but some other simple nutrients (i wish i could say for sure).
They would always fully attenuate, but at 1.020ish would drop off and creep to tg. Years back i had observed something similar on a Weiss that had an infusion step mash with ferulic rest.
Natebriscoe
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Re: Step Mashing Issues

Postby Natebriscoe » Mon Apr 03, 2017 3:31 pm

ZINC!
I found through the mbaa some info on controlling yeast flocculation and flocculation timing via zinc levels.
caedus
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Re: Step Mashing Issues

Postby caedus » Mon Apr 03, 2017 3:37 pm

What all did you find? I have been trying to get my yeast to flocc out faster during primary so I am not left with shit loads of sediment in the lagering keg.

I think I am going to try Biofine on day 3-4, when I start ramping down.
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Re: RE: Re: Step Mashing Issues

Postby Natebriscoe » Mon Apr 03, 2017 3:54 pm

caedus wrote:What all did you find? I have been trying to get my yeast to flocc out faster during primary so I am not left with shit loads of sediment in the lagering keg.

I think I am going to try Biofine on day 3-4, when I start ramping down.

I'm still digging for specifics. On the mbaa podcast they had a guy that wrote a technical paper on yeast health (he also worked for a large brewery doing the things in the paper). Try to locate the whole paper.
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Re: Step Mashing Issues

Postby wobdee » Mon Apr 03, 2017 5:05 pm

I use Wyeast yeast nutrient in all my brews, I believe it has zinc in it.

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