Brewery Tune-up

I’ve been less than thrilled with my last 3 or 4 beers.  What’s particularly frustrating is that every time I think I’ve figured out a problem, something new or different shows up in the next batch.

As such, I decided that it was time to give my system a little bit of a tune up and/or overhaul and try to eliminate as many variables as possible.

Here’s a list of potential problems and what I’ve decided to do about them.

Not paying attention to mash chemistry:

 I highly doubt that this is the source of all of my ills, but my problems started roughly around the same time that I made the switch to brewing all grain using the BIAB technique.  Other than treating for chloromines, I haven’t been paying a lot of attention to water, and I have never done the iodine test to ensure conversion or tested the mash pH.  I’m going to start doing both of these things.

Super High Attenuation:

Ever since I switched to all grain, I’ve been getting ridiculous attenuation rates.  As in consistently upwards of 90%.  I didn’t think this was a problem at first, but I’ve decided to focus more on having all aspects of a beer turn out like I’ve planned, even if the “mistakes” seem like they’re not a big deal.  In any case, I am going to try to solve my high attenuation problem by a) calibrating my thermometer, b) checking my mash for varying temperatures, and c) mashing for only 60 minutes.  

Regarding point c, I had been mashing for 90 minutes, thinking that the extended timeframe would only increase conversation efficiency, but now I’m thinking that the extra time allowed the beta-amylase more time to further break down the sugars already broken down by the alpha-amylase leading to a more fermentable wort.  I don’t know if this theory has any scientific legitimacy, but I’ll give it a whirl and see what happens.

Possible presence of DMS:  

With my new setup, I can’t get as vigorous of a boil as I used to, and I think that my latest saison has a significant DMS presence because of this.  I am going to simply refrain from using large portions of Pilsner malt in my beers from now on. 

Possible infection of bottling bucket:

My beers have been exhibiting this crazy annoying tendency to be delicious going into the bottles, and bad after carbonation.  My bottle sanitation process is pretty strict, but I’m starting to believe my bottling bucket might be contaminated.  This theory was solidified when the wife described what was supposed to be a clean beer as “a little too bretty.”

 I bought the bottling bucket on craigslist, and in my original days, I might have used a harsh brush to clean it.  I’m thinking that perhaps I put a scratch or two into the bucket, and now said scratches are infested with bacteria or wild yeast that love nothing more than to make my delicious beer taste like crap.  I’m buying a new bottling bucket this week. 

Possibly oxidation through bottling process:

My bottle sanitation process is great, but my actual bottling process leaves a little to be desired. I don’t have a bottling wand, and as such I fill the bottles directly from the spigot of the bucket.  By doing this I’m am effectively oxidizing each bottle as I try to fill it.  That’s just a bad idea.  So in addition to my bottling bucket I’m going to buy a bottling wand and tubing as well.

Over/under Carbonation:

I’ve really been struggling with this, and the reason is that my priming sugar calculations have been based on an imprecise volume.  A thoughtful guess is the best I can do.  I am going to try to address this by adding the priming sugar solution after I have the beer in my bottling bucket.  Putting the beer in the bucket first will allow me to use a volume calculation to ensure I am using the right amount of priming sugar.  I will then have to stir it to mix it in, which means I’ll once again be introducing oxygen when I shouldn’t be.  However, I can’t think of another way to correctly prime my beer. And if I stir very very gently, hopefully I can minimize the amount of oxygen introduced.

What do you guys think of all of this?  Are my plans solid or crazy?

I have this friday off and I’m planning a double brew day to test out all of my theories.  I’ll be making a brett burgundy ale which I will age on oak and raspberries and a simple saison.

We’ll see what happens!