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Re: Step Mashing Issues
Posted: Thu Mar 23, 2017 3:01 pm
by 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.
Re: Step Mashing Issues
Posted: Thu Mar 23, 2017 6:04 pm
by Weizenberg
This doesn't make sense to me.
Re: RE: Re: Step Mashing Issues
Posted: Thu Mar 23, 2017 10:46 pm
by Natebriscoe
Re: Step Mashing Issues
Posted: Fri Mar 24, 2017 2:50 am
by 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.
Re: Step Mashing Issues
Posted: Fri Mar 24, 2017 3:43 am
by Weizenberg
Re: Step Mashing Issues
Posted: Fri Mar 24, 2017 7:33 am
by Natebriscoe
Re: Step Mashing Issues
Posted: Mon Apr 03, 2017 3:31 pm
by Natebriscoe
ZINC!
I found through the mbaa some info on controlling yeast flocculation and flocculation timing via zinc levels.
Re: Step Mashing Issues
Posted: Mon Apr 03, 2017 3:37 pm
by 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.
Re: RE: Re: Step Mashing Issues
Posted: Mon Apr 03, 2017 3:54 pm
by Natebriscoe
Re: Step Mashing Issues
Posted: Mon Apr 03, 2017 5:05 pm
by wobdee
I use Wyeast yeast nutrient in all my brews, I believe it has zinc in it.