The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Mash temp missed

Reply
 
LinkBack Thread Tools
Old 08-19-2012, 09:22 PM   #1
callback79
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Quebec, Qc
Posts: 99
Liked 2 Times on 2 Posts
Likes Given: 1

Default Mash temp missed

This is my first all-grain/biab brew day. Everything went pretty well except for my mash temp.

My strike temperature was 162, and I was suposed to mash at 154. Once all grain was in the pot, temperature was 152 so I put the pot back on the flame, the water temperature didn't change so I start strirring after 1 minute. And then boom, grains was probably keeping all the heat (I know, I should have thought about it), my temperature has raised to around 165. I was not able to bring it down below 158 in the first 20 minutes.

I completed the mash at around 150F. My OG is perfect but I think that will make the wort less fermentable.

Is there any happy endings despite a too high mash temperature ?

__________________
callback79 is offline
 
Reply With Quote Quick reply to this message
Old 08-19-2012, 11:29 PM   #2
pvtschultz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: West Allis (Milwaukee), WI, Wisconsin
Posts: 443
Liked 6 Times on 6 Posts
Likes Given: 13

Default

You made beer...

I find that it is almost futile to adjust mash temperatures with BIAB, especially if you are doing full-volume mashing. Use a good software package to calculate mash water temp and stir like crazy. Take good notes and adjust for the next batch. You would have been a lot better off with a 152 mash than the 165 that you ended up doing. Hopefully you didn't denature all the enzymes and still get a decent tasting beer.

__________________
Brewing: BM's Centennial Blonde
Drinking: Brown Ale, Cherry Smoked Robust Porter (way too much smoke!)
On Deck: Dunkel, CAP, Berliner Weiss, Bock, Sour Raspberry Brown, APA...
2014 Gallons Brewed: 19
Gallons Brewed '11-'13: 250


http://www.homebrewtalk.com/f170/pvt...inally-298407/
pvtschultz is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2012, 12:25 AM   #3
callback79
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Quebec, Qc
Posts: 99
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Great !

I feel a little sorry for the post, I wrote it right after the boil. I was in a hurry.

I've seen 3 other posts on the first page of All-grain section regarding this high temp mash problem, at least I'm not alone. Of course I will adjust for the next brew day.

Thanks.

__________________
callback79 is offline
 
Reply With Quote Quick reply to this message
Old 08-20-2012, 01:14 AM   #4
MrManifesto
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Brooklyn, NY
Posts: 433
Liked 10 Times on 10 Posts
Likes Given: 4

Default

next time i'd just stick with it. there's no way you're going to taste the difference between 152 and 154.

__________________
MrManifesto is offline
 
Reply With Quote Quick reply to this message
Old 08-27-2012, 10:30 PM   #5
callback79
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Quebec, Qc
Posts: 99
Liked 2 Times on 2 Posts
Likes Given: 1

Default

I just take a gravity reading of my brown Ale after 8 days in the primary. I control the temp in the ferm chamber @65F (beer temp) and the gravity is at 1.018. The OG was 1.051 @ 75F.

Does it seems on the right way if I take into account the mashing temp was too high and probably had a less fermentable wort ? I plan to let it sit in the primary for 20 days.

Thank you.

__________________
callback79 is offline
 
Reply With Quote Quick reply to this message
Old 08-28-2012, 08:55 PM   #6
TopherM
Vinz Clortho - the Keymaster of Gozer the Gozerian
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TopherM's Avatar
Recipes 
 
Join Date: Mar 2011
Location: St. Petersburg, FL
Posts: 3,673
Liked 372 Times on 295 Posts
Likes Given: 19

Default

You basically started your mash at 165, purposely lowered it to 158, then lost 8 more degrees down to 150 by the end of the mash.

For future brews, it would really help if you wrapped the mash tun in an old blanket/sleeping bag, etc. during the mash. The more constant you can keep that temp, the better. Losing 8 degrees is a bit too much. Keep it within 2-3, and you've done a good job.

Good luck!

__________________

Primary #1 - EMPTY!
Primary #2 - Cherry Wood Smoked Tart Cherry Cider
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown
Keg #1 - Blackberry Berliner Weisse
Keg #2 - Baltic Porter (lagering in keg)
Keg #3 - Berliner Weisse
Bottled - NONE!

TopherM 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
Best way to fix missed mash temp. treesmcgee All Grain & Partial Mash Brewing 17 12-24-2012 01:17 PM
Missed mash temp Fuzzy-Q All Grain & Partial Mash Brewing 17 09-01-2011 10:14 AM
Missed mash temp lyacovett All Grain & Partial Mash Brewing 5 05-05-2011 12:54 AM
missed mash temp ackgod All Grain & Partial Mash Brewing 6 01-21-2010 03:35 AM
Missed mash temp duridsr4fite All Grain & Partial Mash Brewing 10 01-03-2010 01:58 AM