[RC]

if this were the case, wouldn't all BIAB brewers have this problem? 

In principle, yes, if they mashed at 158 for an hour with a very thin mash. But I don't know many brewers who regularly mash at 158, and so a critical mass of observations may not exist.

I'm not convinced that what I'm suggesting is the case here. It's just one possibility out of many. But this poster's worts are apparently highly fermentable, which, assuming other possibilities are ruled out*, means that those worts have a sugar:dextrin ratio strongly tilted toward fermentable sugars. This points to a very high degree of enzymatic activity.

*and this admittedly is a big assumption and is not necessarily the case

[denny]

if this were the case, wouldn't all BIAB brewers have this problem? 

In principle, yes, if they mashed at 158 for an hour with a very thin mash. But I don't know many brewers who regularly mash at 158, and so a critical mass of observations may not exist.

I'm not convinced that what I'm suggesting is the case here. It's just one possibility out of many. But this poster's worts are apparently highly fermentable, which, assuming other possibilities are ruled out*, means that those worts have a sugar:dextrin ratio strongly tilted toward fermentable sugars. This points to a very high degree of enzymatic activity.

*and this admittedly is a big assumption and is not necessarily the case

It could be attributable to recipe or ingredient choices, too.

[dmtaylor]

I can tell you that I've used mash ratios from .75 to 3 qt. per lb. and it did not have an effect on fermentability for me.

Ditto.  On some things, Denny and I agree.   

[denny]

I can tell you that I've used mash ratios from .75 to 3 qt. per lb. and it did not have an effect on fermentability for me.

Ditto.  On some things, Denny and I agree.   

It's inevitable that you'll be right once in a while!   

[slruis21]

great discussion. sounds like it may or may not be a bunch of different reasons! lol

any thoughts on mash pH? i am starting with distilled water and adding gypsum and CaCl to bring the pH down to 5.4 ish. this is calculated, not measured. 2:1 Cl:S ratio.

what about a shorter mash. i go 155-158 for 60 min then mash out at 170 for 10 min. if i am breaking down the long chain sugars too much would that decrease my fermentability?

i am 100% confident my temp is correct. i use all stainless fermenters and i clean and sanitize (two separate things) religiously.

sounds like mash thickness isnt a major factor, but i can thicken it up and see if it helps.

hop creep sounds interesting. i did charge it with 3oz mosaic on day 2 and 3oz mosaic on day 4.

thanks all!

[erockrph]

I can tell you that I've used mash ratios from .75 to 3 qt. per lb. and it did not have an effect on fermentability for me.

Ditto.  On some things, Denny and I agree.   

I go up to 3.5qt/lb pretty regularly, and I haven't noticed an effect on attenuation, either. Also, for a full-volume mash, the thinnest mashes are also the lowest gravity beers. That would certainly help explain some thin-ness in the mouthfeel.

[ynotbrusum]

I have had some low final gravities on beers that were mashed under 150F.  I started double checking my mash temp through the full spectrum with a submersible digital thermometer probe and realized that frequent stirring was necessary with my system to keep consistent temps unless I was recirculating the mash.  That and running at 50% power after mashing in solved the temp swing/stratification issue.

[pete b]

I have had some low final gravities on beers that were mashed under 150F.  I started double checking my mash temp through the full spectrum with a submersible digital thermometer probe and realized that frequent stirring was necessary with my system to keep consistent temps unless I was recirculating the mash.  That and running at 50% power after mashing in solved the temp swing/stratification issue.

Can you recommend a submersible thermometer. I don't recirculate with my anvil and currently can only read the bottom temp based on the built in probe and the top 3 inches with my digital intant read.

[dmtaylor]

Can you recommend a submersible thermometer. I don't recirculate with my anvil and currently can only read the bottom temp based on the built in probe and the top 3 inches with my digital intant read.

Here's what I've used for about 160 batches.

https://www.ebay.com/itm/FLOATING-THERMOMETER-TRUE-BREW-GLASS-0F-220F-20C-to-105C-BEER-WINE-MOONSHINE-/322268897189

[ynotbrusum]

I have the Thermaworks ChefAlarm with the waterproof probe:

https://www.thermoworks.com/ChefAlarm

The probe is an accessory (scroll down the page to get to the accessory probes).

[BrewBama]

I have the Thermaworks ChefAlarm with the waterproof probe:

https://www.thermoworks.com/ChefAlarm

The probe is an accessory (scroll down the page to get to the accessory probes).

That’s the same setup i use

[roger]

+1