Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > High mash temp?
Reply
 
LinkBack Thread Tools
Old 12-30-2005, 10:08 PM   #1
Denny's Evil Concoctions
Grande Megalomaniac
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Denny's Evil Concoctions's Avatar
Recipes 
 
Join Date: Oct 2005
Location: West Kelowna BC, Canada
Posts: 7,767
Liked 51 Times on 42 Posts

Default High mash temp?

A friend of mine called me and was wondering how fermentable his beer would be if the mash was held at 162F for an hour. It seems his thermometer was out by about 4 or 5 degrees F. He was trying for a temp of 158 since he was using some rye in his recipe. I had told him I was uising rye and he decided to try it too.

__________________

I may not be an expert, but I did stay at a Holiday Inn Express........ 6 months ago.

http://www.homebrewtalk.com/f39/denn...9/#post1766281

http://groups.homebrewtalk.com/Tapro...ook_Repository

Denny's Evil Concoctions is offline
 
Reply With Quote Quick reply to this message
Old 12-30-2005, 10:31 PM   #2
casebrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2005
Location: San Diego
Posts: 847
Liked 6 Times on 6 Posts

Default

I've made 8 batchs of AG rye so far, screwed up each step, haven't mashed right yet, drank them all. Well, one is in bottles, one into the fermenter today. My feeling is that the temps quoted are ideals, not that critical. Todays batch never did get to 150, my OG was 1.061 anyhow. Seeds don't get to 150 either, yet they sprout and grow just fine. And, drying and roasting certainly exceed 170, yet yeast still makes strong drink...Lighten up, have a brew, look forward to somehtin different.

__________________
casebrew is offline
 
Reply With Quote Quick reply to this message
Old 12-30-2005, 10:37 PM   #3
Dude
Will work for beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Dude's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Knob Noster, Missouri
Posts: 8,843
Liked 58 Times on 48 Posts
Likes Given: 6

Default

Quote:
Originally Posted by Denny's Brew
A friend of mine called me and was wondering how fermentable his beer would be if the mash was held at 162F for an hour. It seems his thermometer was out by about 4 or 5 degrees F. He was trying for a temp of 158 since he was using some rye in his recipe. I had told him I was uising rye and he decided to try it too.
It should be okay--I'm sure it converted, and quick-like.
It will be high in unfermentable sugars and will have a nice thick body. In short, it will probably turn out to be beer.
__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com
Dude is offline
 
Reply With Quote Quick reply to this message
Old 12-30-2005, 10:51 PM   #4
Denny's Evil Concoctions
Grande Megalomaniac
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Denny's Evil Concoctions's Avatar
Recipes 
 
Join Date: Oct 2005
Location: West Kelowna BC, Canada
Posts: 7,767
Liked 51 Times on 42 Posts

Default

Yeah, that's basically what I said. Just curious though to how this will effect his FG? His OG was 1.054

I told him to use Nottingham for yeast since that has a high attenuation and the more fermentable sugars he can ferment out, the better.

__________________

I may not be an expert, but I did stay at a Holiday Inn Express........ 6 months ago.

http://www.homebrewtalk.com/f39/denn...9/#post1766281

http://groups.homebrewtalk.com/Tapro...ook_Repository

Denny's Evil Concoctions is offline
 
Reply With Quote Quick reply to this message
Old 12-31-2005, 11:14 PM   #5
Denny's Evil Concoctions
Grande Megalomaniac
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Denny's Evil Concoctions's Avatar
Recipes 
 
Join Date: Oct 2005
Location: West Kelowna BC, Canada
Posts: 7,767
Liked 51 Times on 42 Posts

Default

No one else?

__________________

I may not be an expert, but I did stay at a Holiday Inn Express........ 6 months ago.

http://www.homebrewtalk.com/f39/denn...9/#post1766281

http://groups.homebrewtalk.com/Tapro...ook_Repository

Denny's Evil Concoctions is offline
 
Reply With Quote Quick reply to this message
Old 01-01-2006, 05:42 AM   #6
usmcruz
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2005
Location: Guam
Posts: 294
Default

Quote:
Originally Posted by Denny's Brew
No one else?

Like they said, at that temperature allot of unfermentable sugars are produced. No matter what yeast you use, you will still end up with a higher gravity than a wort that was mashed in at 149 to 158 degrees. A good fix for this is when its done fermenting and you take a gravity, and its kinda on the high side then you can add some dme or lme. A higher ending gravity will lend a good deal to the body and the head, but adding dme or lme will improve the alcohol. hope this answers your question.
__________________
usmcruz is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Partial mash: mash temp too high - what to do? kcpup Beginners Beer Brewing Forum 6 10-19-2009 12:54 AM
What if mash temp is to high? SamuraiSquirrel All Grain & Partial Mash Brewing 5 09-18-2009 04:40 PM
high mash temp? oh nO!! misteradam Beginners Beer Brewing Forum 15 04-12-2009 12:32 AM
Does high mash temp cause bad eff? cpbergie All Grain & Partial Mash Brewing 6 08-27-2007 03:57 PM
Too high mash in temp! pigpen All Grain & Partial Mash Brewing 5 01-29-2006 06:51 PM



Newest Threads

LATEST SPONSOR DEALS