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Author Topic: Cream Ale  (Read 2246 times)

Offline Pope of Dope

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Re: Cream Ale
« Reply #15 on: July 24, 2019, 03:04:17 pm »
used a 3-day starter for the initial 1007 and then a 1-day starter for the 05, dumped it in when it was most vigorous upon swirling about in the flask.

Everything went smoothly with mash, boil, and then ferm. Temp stable at 55, then at 73 with the second yeast.

I only have a hydrometer, but I calibrate it with water and it zeros out. Adjusted for temp. Never tried another measurement tool. 

Seems like it was all fermentable, 2 row, sugar, maize, and the 149 mash temp, so should have finished very low I would think. Maybe it's time to invest in some new measurement tools.
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Offline Robert

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Re: Cream Ale
« Reply #16 on: July 24, 2019, 03:28:12 pm »
I'd start by confirming that the thermometer is correctly calibrated.   But it might not be related  to instruments.   How are you measuring/sampling the mash temperature?   Are you recirculating?  If not, are you sure the point where you're taking the temperature is representative of the temperature throughout the whole mash bed?  If you're really mashing just a few degrees higher,  say 153F, then that's pretty respectable attenuation you got.   (Unlike with my previous posts in this thread my brain is working now.  I'll stand by this.)
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Offline denny

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Re: Cream Ale
« Reply #17 on: July 24, 2019, 04:13:15 pm »
Quote from: Pope of Dope on July 24, 2019, 03:04:17 pm
used a 3-day starter for the initial 1007 and then a 1-day starter for the 05, dumped it in when it was most vigorous upon swirling about in the flask.

Everything went smoothly with mash, boil, and then ferm. Temp stable at 55, then at 73 with the second yeast.

I only have a hydrometer, but I calibrate it with water and it zeros out. Adjusted for temp. Never tried another measurement tool. 

Seems like it was all fermentable, 2 row, sugar, maize, and the 149 mash temp, so should have finished very low I would think. Maybe it's time to invest in some new measurement tools.

Not that I think it's the issue here, but using a starter with dry yeast can result in poorer performance
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Life begins at 60.....1.060, that is!

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Offline BrewBama

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Re: Cream Ale
« Reply #18 on: July 25, 2019, 08:20:24 am »
What was the result of testing the thermometer?


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Offline rburrelli

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Re: Cream Ale
« Reply #19 on: July 25, 2019, 10:00:58 am »
Decided to run this through BrewersFreind and based upon 74% efficiency in a 5.5 gallon batch it projects OG of 1.071 and FG of 1.015 with WY1007 yeast.

So seeing that, you may have undershot your gravity, but still close to projections.
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Offline denny

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Re: Cream Ale
« Reply #20 on: July 25, 2019, 10:04:23 am »
Quote from: rburrelli on July 25, 2019, 10:00:58 am
Decided to run this through BrewersFreind and based upon 74% efficiency in a 5.5 gallon batch it projects OG of 1.071 and FG of 1.015 with WY1007 yeast.

So seeing that, you may have undershot your gravity, but still close to projections.

FWIW, no software can accurately predict FG.  But it's always fun to see what they say.
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Life begins at 60.....1.060, that is!

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The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline Pope of Dope

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Re: Cream Ale
« Reply #21 on: July 25, 2019, 11:56:34 pm »
Quote from: BrewBama on July 25, 2019, 08:20:24 am
What was the result of testing the thermometer?


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Tried two. Both thermometers were the same. One was a candy thermometer, one digital.
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Offline BrewBama

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Cream Ale
« Reply #22 on: July 26, 2019, 08:38:15 am »
Hmmmm. I thought you may have mashed closer to 155*F vs 149*F.

Is your efficiency for this batch fairly consistent?


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