Step Mashing Issues
Moderator: Brandon
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- Assistant Brewer
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Re: Step Mashing Issues
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
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Re: Step Mashing Issues
This doesn't make sense to me.
The Quest for Edelstoff - http://edelstoffquest.wordpress.com
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- Weizenberg
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Re: Step Mashing Issues
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.
The Quest for Edelstoff - http://edelstoffquest.wordpress.com
- Weizenberg
- German Brewing
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Re: Step Mashing Issues
The Quest for Edelstoff - http://edelstoffquest.wordpress.com
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- Assistant Brewer
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- Joined: Mon Apr 25, 2016 10:57 pm
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- Assistant Brewer
- Posts: 264
- Joined: Mon Apr 25, 2016 10:57 pm
Re: Step Mashing Issues
ZINC!
I found through the mbaa some info on controlling yeast flocculation and flocculation timing via zinc levels.
I found through the mbaa some info on controlling yeast flocculation and flocculation timing via zinc levels.
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- Apprentice Brewer
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Re: Step Mashing Issues
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 think I am going to try Biofine on day 3-4, when I start ramping down.
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Re: Step Mashing Issues
I use Wyeast yeast nutrient in all my brews, I believe it has zinc in it.
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