Thanks for all the replys,
Screwy I think your on the mark.(again!),
AG brew, no sac rest, heated mash water above required temp.
Loaded mash tun without grain and waited for the esky to absorb the heat then open the lid to let the mash water cool to strike temp.
Mash in , test for correct mash temp then close the lid. (65deg mash temp) I loose about 2 - 3 deg over the 60 minute mash.
Yes , Nottingham with a starter, hell of an idea but woosh off she goes. Still not out the top but a big Krausen.
Hence why I'm thinking something else is wrong because that stuff is ferocious and should gobble up a brew in a few days.
Yes I do the swirl etc to keep it in suspension but the stuff just drops early.
I believe you may have a point with unfermentables. Let's chase that idea.
Back to basic theory for me here. Hotter mash temp = higher or lower unfermentables? Higher = dryer yes ?
Here's the build for the belgium p.a. Re your comment of % of Crystal etc. Comments?
2.00 kg Pilsner (2 Row) Ger (3.9 EBC) Grain 43.01 %
1.00 kg Munich Malt (17.7 EBC) Grain 21.51 %
1.00 kg Vienna Malt (7.9 EBC) Grain 21.51 %
0.50 kg Cara-Pils/Dextrine (3.9 EBC) Grain 10.75 %
0.15 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 3.23 %
13.00 gm Northern Brewer [10.00 %] (60 min) Hops 17.4 IBU
20.00 gm Saaz [4.00 %] (15 min) Hops 5.3 IBU
20.00 gm Styrian Goldings [5.40 %] (5 min) Hops 2.9 IBU
1 Pkgs Belgian Golden Ale (White Labs #WLP570) Yeast-Ale
Can you explain further the comment re: oxidised starter. How does a plate stirer work if it's not difusing oxygen into the starter constantly?
Sound like I've been buggering up my beer with my starter also....
BOG