Crunched
Well-Known Member
- Joined
- 7/9/08
- Messages
- 292
- Reaction score
- 13
My last 4 brews have all been really cloudy and all have struggled to drop the last few points in gravity. After scratching my head for a while, I tested my mash tun's thermometer to find it's about 2-3 degrees out (ie, it reads 2-3 degrees lower than the mash really is).
Would this be causing my cloudyness and fermentables problem?
For example, I brewed an ale at what I thought was 65 degrees, but turns out it was about 67-68 degrees - once in the secondary fermenter I couldn't get it to drop past 1020, when I was expecting about 1014. I tried swirling, warming it up a bit, leaving for an extra few days etc but it didn't drop (new hydrometer too). I kegged and put in the fridge for 3 weeks, but the brew never cleared up - really cloudy (tasted great, but full bodied). The same happened with the next 3 brews (I only just worked out the temp problem)
Is it my mash temp or something else causing this? Any ideas?
Would this be causing my cloudyness and fermentables problem?
For example, I brewed an ale at what I thought was 65 degrees, but turns out it was about 67-68 degrees - once in the secondary fermenter I couldn't get it to drop past 1020, when I was expecting about 1014. I tried swirling, warming it up a bit, leaving for an extra few days etc but it didn't drop (new hydrometer too). I kegged and put in the fridge for 3 weeks, but the brew never cleared up - really cloudy (tasted great, but full bodied). The same happened with the next 3 brews (I only just worked out the temp problem)
Is it my mash temp or something else causing this? Any ideas?