Boil off rates change slightly with the ambient temperature and humidity, so don't sweat it unless you find you are consistently ending up with results like you just attained. I put in a lot of work making sure that I have lot analysis of my main malts, measure my volumes to within 0.2L, and have a pretty tight process and am pretty happy with results like you just achieved. Remember that the software is a model of what is happening in your system. I just checked a Marzen made with WY2124 which I bottled the other day and calculated 79.3% apparent attenuation, and that was made with similar 147F-158F saccharafication steps. Your apparent attenuation of 84% does seem a bit high, especially for WY2124 which I use quite a bit. How accurate are your volume measurements? How much trub did you have left over after transferring the wort to the fermenter?Īs far as your FG reading, the model for fermentability within BeerSmith does not do well at predicting FG for mashes with multiple saccharafication steps as does any software model. You are a point high on your mash gravity, a point low on your OG. I've got a scale i bought off amazon that measures up to a couple hundred pounds, so i just put my vessel im transferring to on the scale and use that as my measured batch size into fermenter. for example a reading of 1.050 at 170F is actually 1.076 but if its read at 80F than it's 1.052Īs another aside, i use weight to get my volumes. If you're using a hydrometer and measuring hot liquor than you need to be sure you're correcting for temperature. Taking precise measurements is always key. this extra gallon could change the reading quite a bit. I've found that with a rigorous boil i get 3.5g boil off per hour, but with a boil that i then drop down to 80% on my controller after the boil has started i only boil off about 2.5g in an hour. Then the issue is in your boiloff rate, or loss to trub. If you're hitting your Pre-Boil gravity and volume EXACT, (making sure your volumes and gravity readings are correct and calibrated) It's hard(impossible) to try to troubleshoot an issue without the data thats obtained. usually it's something simple, feel free to upload a recipe and I know i'll gladly look it over, and i'm sure others would chime in as well. bsmx of a recipe with session data may help establish what your issues with gravities may be. I've got a 32g eHERMS, and would gladly offer any help. It only effects the way the starches are converted.
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