High FG

[GloridazeBrewing]

I'm still pretty new to all grain. I think this last batch was my 6th time. My last two batches FG have finished kinda high. Different styles, porter and a blonde so different yeast. Could it be something I'm doing in the mash? I mash in with 1.25 qt / lb. I use a rubbermade cooler. Any suggestions would help.

[dogismycopilot]

Are you pitching enough yeast? Make a starter, if you're not already.

Mash temp might also be a factor. Maybe try lowering a few degrees.

[adamK]

What are you doing with your yeast? Starters of a given size? Aeration?

What is the mash temp? You should be able to get great attenuation with your setup, but more info is needed to understand where the problem lies.

[GloridazeBrewing]

Thanks. I always make a starter, but I do struggle with the mash temp a lot. Ill dough in, stir, take the temp. It'll be too low or high. Ill add water to adjust the temp, then overshoot in the other direction. I use Beersmith to calculate my strike water temp but I never seem to hit my temps.

[GloridazeBrewing]

My starters are 1 to 1.5 L and I aerate with pure oxygen for a minute.

[GloridazeBrewing]

The porter recipe called for 153 and the blonde 152. I don't have good notes on the temperature dance I did with each to get close to those temps.

[dogismycopilot]

Take your mash temp from several spots. Surprisingly, even after a good stirring, the temps can vary.

Also, consider adjusting your starter size based on the gravity of the wort, and the age of the yeast. Mr. Malty won't let you down.

http://www.mrmalty.com/calc/calc.html

[GloridazeBrewing]

"The grist/water ratio is another factor influencing the performance of the mash. A thinner mash of >2 quarts of water per pound of grain dilutes the relative concentration of the enzymes, slowing the conversion, but ultimately leads to a more fermentable mash" ... "A stiff mash of <1.25 quarts of water per pound is better for protein breakdown, and results in a faster overall starch conversion, but the resultant sugars are less fermentable"
-Palmer

Does that mean that if i made the same recipe with 1.25 qt/lb and with 2 qt/lb the the FG of the former would be higher than the latter?