When I switched from extract/partial mash to BIAB about five batches ago, my beer went from good to sweet and unattenuated. I've ruled out yeast health and fermentation temperature control, which leaves wort fermentability. I recalibrated my mashing thermometer. It was reading 4 degrees F too low (so I was mashing 4 degrees above the target temperature). I've been mashing at 150 degrees for 90 minutes. I don't have means to measure PH - I tried the paper strips but did not believe the readings (they never changed color). I'm using reverse osmosis de ionized water with 1 tsp of calcium chloride per 5 gallons added back. Any suggestions? I don't want to waste any more time and money on less than excellent beer. I'm using recipes that are proven for traditional three-vessel brewing with some additional malt to compensate for lower efficiency.
Post #1 made 2 years ago
Last edited by Houdini on 09 Mar 2015, 00:49, edited 1 time in total.