Bay de Noc Brewers

Well, I found out why my stout was a little thin in body and had a little too much alcoholic flavor and aroma. I discovered that my new glass floating thermometer I used to check the temperature of the mash was about 20 degrees off (too high)! Unfortunately that meant that my mash was way below my target temperature. I thought it was a little strange that I had to add more cool water than I ever had before to get the mash temperature right. I should have questioned that, but oh well, live and learn. The good news is that the beer this beer will be consumed. The better news is that the Irish red I brewed after the stout was spared the same fate once I discovered this equipment flaw.

So you were ultimately mashing at 130-135? Oof, no wonder you were getting lousy conversion. Do you know what your efficiency was? Just curious.

That kinda sucks. All that stuff needs to be calibrated on a half way regular basis but who really does?

I calibrate my measuring cup every other use so I get the right amount of priming sugar.

jmarenger wrote:I calibrate my measuring cup every other use so I get the right amount of priming sugar.

You're a nut!

Should have spent the extra cash and got one of those self calibrating cups!