Step Mashing Issues

Wort making

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Brody
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Re: Step Mashing Issues

Postby Brody » Thu Feb 23, 2017 4:05 pm

Makes sense, thanks again. Looking forward to taking control of my milling.
Bryan R
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Re: Step Mashing Issues

Postby Bryan R » Thu Feb 23, 2017 4:58 pm

My most recent sack of Barke is back down to 55c for gelatinization, and 63c for optimum beta. It was produced in January of 2017, so maybe this is a new crop. At any rate, Weyermann is really easy to get ahold of.
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Re: RE: Re: Step Mashing Issues

Postby Natebriscoe » Sat Feb 25, 2017 5:46 pm

wobdee wrote:
Natebriscoe wrote:My best guess is mash temp stratification, maybe parts are dropping back to the 130s? Maybe messing with the fan levels? I don't find much info on this topic.


I was thinking maybe the FAN levels are too low? What temp do you mash in at? I wonder if it may be better to mash in low at say 40-50c and slowly raise up to Beta. Wouldn't this increase FAN and help fermentation, especially at cold temps? I've had issues like this as well but usually after my 6 or 7th yeast generation so I was actually thinking of trying a lower mash in temp especially for darker base malt recipes.

If fan was to low wouldn't there be an issue with the single infusion? The way the fermentations takeoff I can't see a fan shortage.
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Ancient Abbey
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Re: Step Mashing Issues

Postby Ancient Abbey » Sat Feb 25, 2017 5:57 pm

FAN levels won't affect how fast it takes off, rather how well it finishes.
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Re: RE: Re: Step Mashing Issues

Postby Natebriscoe » Sun Feb 26, 2017 9:59 am

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

I thought I read somewhere that fan has an effect on cell reproduction.
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Re: RE: Re: Step Mashing Issues

Postby Natebriscoe » Sun Feb 26, 2017 10:09 am

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

How increased zinc levels? I'm sure it's not Temps to high, but probably to low. 130s? Don't feel o2 is an issue, the same regimen for single and step mash.
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Re: Step Mashing Issues

Postby Natebriscoe » Sun Feb 26, 2017 10:12 am

I have relocated a few probes and changed the return. Got an ale going now, we will see if this cures my issue.
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Weizenberg
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Re: Step Mashing Issues

Postby Weizenberg » Sun Feb 26, 2017 2:20 pm

One think you can do to narrow it down, make a mash without SMB. Then you know whether this is the culprit or not.
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Natebriscoe
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Re: RE: Re: Step Mashing Issues

Postby Natebriscoe » Thu Mar 02, 2017 3:49 pm

Weizenberg wrote:One think you can do to narrow it down, make a mash without SMB. Then you know whether this is the culprit or not.

I have a hard time cutting smb out at this point (non low o2 beer is no fun anymore). I only use 20-30 ppm as it is (but am thinking about lowering my dosage again).
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Re: Step Mashing Issues

Postby Natebriscoe » Sat Mar 04, 2017 12:36 pm

Image Noonan.
It doesn't speak to the effects on fermentation, but sounds like a possibility.

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