arog3000

Recipes 

I preheated my cooler too long and when I added my strike water to the grain the temperature jumped to 198 degrees. The strike water was only 165 degrees. It took my about a half hour of adding ice, some cold water and stirring but I am now down to 169 and I will keep the lid open till it gets down to 156. Is this beer ruined? I tasted the mash and it tasted pretty sugary. Please advise.

usfmikeb

Recipes 

What temp was the water you used to preheat the cooler? Having a hard time understanding how 165 degrees would jump to 196 degrees.

I don't use a cooler, but if I did, I'd preheat the cooler with water just above the mash temp.

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BendBrewer

Recipes 

Mash should be sugary. That's the idea. Make sure to stir after allowing the ice to melt.

Rule #1? You can't worry.....

(Now I think there are 2 typos. Guessing he got it down to 159.)

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Ace_Club

Recipes 

Yes, please explain your process. Unless your grain was at 200+ degrees, there is no way that adding strike water at that temp would result in a mash temp in the 190s.

Me thinks your thermometer is out of whack.

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arog3000

Recipes 

I just used hot water from the sink. I believe it was about 185 - 190 and I closed the lid for probably a half hour. This is the second time I mashed and the first time I didn't preheat and was only able to get up to 142.

wedge421

Recipes 

Check your thermometer. Or invest in a solid digital one.

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arog3000

Recipes 

I think the problem is I closed the lid and got the cooler way too hot. I put full hot water in and I think the cooler was probably 190 before I added my strike water.

arog3000

Recipes 

I have a nice digital thermometer. I don't think that is the problem.

arog3000

Recipes 

No, I can't get it below 167. I just tasted it again and it tastes great. Doesn't taste like anything is wrong. Should I just throw this away and start over. Hate to waste 10 LBS of Malt.

BendBrewer

Recipes 

There is still no freaking it heated up to that.

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