Page 3 of 5
Re: Step Mashing Issues
Posted: Thu Feb 23, 2017 4:05 pm
by Brody
Makes sense, thanks again. Looking forward to taking control of my milling.
Re: Step Mashing Issues
Posted: Thu Feb 23, 2017 4:58 pm
by Bryan R
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.
Re: RE: Re: Step Mashing Issues
Posted: Sat Feb 25, 2017 5:46 pm
by Natebriscoe
Re: Step Mashing Issues
Posted: Sat Feb 25, 2017 5:57 pm
by Owenbräu
FAN levels won't affect how fast it takes off, rather how well it finishes.
Re: RE: Re: Step Mashing Issues
Posted: Sun Feb 26, 2017 9:59 am
by Natebriscoe
Re: RE: Re: Step Mashing Issues
Posted: Sun Feb 26, 2017 10:09 am
by Natebriscoe
Re: Step Mashing Issues
Posted: Sun Feb 26, 2017 10:12 am
by Natebriscoe
I have relocated a few probes and changed the return. Got an ale going now, we will see if this cures my issue.
Re: Step Mashing Issues
Posted: Sun Feb 26, 2017 2:20 pm
by Weizenberg
One think you can do to narrow it down, make a mash without SMB. Then you know whether this is the culprit or not.
Re: RE: Re: Step Mashing Issues
Posted: Thu Mar 02, 2017 3:49 pm
by Natebriscoe
Re: Step Mashing Issues
Posted: Sat Mar 04, 2017 12:36 pm
by Natebriscoe
Noonan.
It doesn't speak to the effects on fermentation, but sounds like a possibility.