So after taking a year and a half off, I've once again brewed a helle. I finally got off my ass and brewed my "What the Helle". I designed this recipe shortly after switching to all grain, yet never got around to brewing it. I do want to dive in a little deeper why. I'm going to apologize now for going emo on you all.
As I may have explained in some of my past posts along with emails to brewing friends and talking to others, I've been having major temperature issues. Why this is such a big issue is because temperature of the grain during the mash process allows the grain to convert to sugars. Too high temp or too low temp and the sugar conversion either won't happen or won't have as much sugar converted. Sugar conversion is measured in what's called gravity. The brewing software I use will give me an estimated original (beginning) gravity. It's not a big deal to be plus or minus say 5 points or so, but I've been low. I'm not talking 5, 10, or even 15 points low, I'm talking 20 to 40 points low. This is just horrible. Honestly this issue has been playing games with my head and been kind of bumming me out on my brewing ability. What is causing this temperature issue is my thermostats keep crapping out on me.
I went a little overboard to compensate for my problem. I installed Blichmann Brewmometers in my hot liquid tank and brew kettle. Along with that I've been running two thermometers while mashing.
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| Shitty cellphone picture. Up yours broken thermometers |
On a side note I just kegged up the Sophie Stout. Should be interesting to see how it tastes. I'll do another later this winter that isn't messed up.
Prost!
-Ryan
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