New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > About to Toss a Brew (High Mash temp)




Reply
 
LinkBack Thread Tools Display Modes
Old 09-16-2012, 09:48 PM   #1
Hoppybeav
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Corvallis, Oregon
Posts: 21
Liked 1 Times on 1 Posts
Likes Given: 2

Default About to Toss a Brew (High Mash temp)

... for the first time ever.

A few weeks back I brewed an AG German Wheat and mashed way too high. I was targeting 153-154, but because I was distracted with several other things I didn't notice that the temp was actually around 163-164. Normally I check, stir and recheck a couple times to ensure the temp hasn't crept, but in this case, I mashed-in and left for an hour. When I returned I saw the temp was 162 (I lose about 1-2 degrees an hour on warm days.) I checked for conversion and it appeared complete, so I finished my boil + additions, cooled and pitched. Fermentation was fast starting and vigorous, but finished in 2 days. I checked the FG and it was near my target but surprisingly a little low.

I assumed it would be a little sweeter and full bodied, but instead it's dryer and astringent. I racked to secondary and let it sit another ten days. The astringency is less, but frankly it still tastes like crap. It's thin and astringent.

Today, I'm either going to dump it or put it in the garage for a few weeks and see if it improves.

Any thoughts?



__________________
Hoppybeav is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2012, 09:58 PM   #2
shelly_belly
Someday Never Comes
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
shelly_belly's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Rabbittown, Bama
Posts: 1,425
Liked 104 Times on 82 Posts
Likes Given: 17

Default

Gelatin works great for removing astringency.



__________________
shelly_belly is offline
Hoppybeav Likes This 
Reply With Quote Quick reply to this message
Old 09-17-2012, 02:54 AM   #3
whitehause
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2011
Location: Fleetwood, Pa
Posts: 1,105
Liked 137 Times on 102 Posts
Likes Given: 28

Default

I think typically a high mash temp will create more unfermentable sugars. Since you hit your FG then I would say that end of it is all right. The astringent taste might be tannins from the high mash temp, but I was under the impression you needed 170 or so to really extract them.
Maybe sit on it a few weeks and see what happens.

__________________
Screw it, Lets brew it

Primary 1- BM's Cream of three crops.
Primary 2- Paleface Scalper
Primary 3- Monks Reward (Kreuzberg)
Kegged - Honey Badger, Heady topper clone 1, Indian Paleface Scalper
Bottled- Skeptical Dog winter Lager, Hell's Belgian, Old Dutch Hiefer Hefe,Aphlewein, Chocolate Thunder porter, Jacked up lantern
whitehause is offline
Hoppybeav Likes This 
Reply With Quote Quick reply to this message
Old 09-17-2012, 04:05 AM   #4
Hoppybeav
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Corvallis, Oregon
Posts: 21
Liked 1 Times on 1 Posts
Likes Given: 2

Default

I will look into gelatin as a possible solution, thanks.
Whitehause, I was assuming the same thing, that's why I'm confused by what I'm tasting. Instead of sweeter and fuller-bodied, it's thin and astringent.
I didn't dump it (yet) so I may try cold crashing it and/or trying the gelatin. I haven't quit yet.

__________________
Hoppybeav is offline
 
Reply With Quote Quick reply to this message
Old 09-17-2012, 04:26 AM   #5
dallasdb
Feedback Score: 3 reviews
Recipes 
 
Join Date: Sep 2010
Location: Aurora, Colorado
Posts: 1,204
Liked 53 Times on 43 Posts
Likes Given: 17

Default

I did the same thing with a SMaSH brew, walked away and the temp crept up to 180! It tasted like crap the first couple weeks in the keg but it mellowed out big time around the 4th week. I killed the keg and my bro in law and father in law really liked it. My wife couldn't drink it but I didn't care, more beer for me.



__________________
dallasdb is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mash Out Temp too High happypanties All Grain & Partial Mash Brewing 16 04-29-2013 09:14 PM
High Mash Temp rpuckett All Grain & Partial Mash Brewing 3 09-25-2011 03:13 AM
High alphas / High mash temp / Dextrin malt tonyolympia All Grain & Partial Mash Brewing 3 06-07-2011 06:12 PM
Mash Temp. Too High arog3000 All Grain & Partial Mash Brewing 29 04-22-2011 10:46 PM
Too high mash in temp! pigpen All Grain & Partial Mash Brewing 5 01-29-2006 05:51 PM