Step Mashing Issues

[Natebriscoe]

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.

[Weizenberg]

This doesn't make sense to me.

[Natebriscoe]

[Weizenberg]

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.

[Weizenberg]

[Natebriscoe]

[Natebriscoe]

ZINC!
I found through the mbaa some info on controlling yeast flocculation and flocculation timing via zinc levels.

[caedus]

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.

[Natebriscoe]

[wobdee]

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