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Old 05-26-2012, 09:24 PM   #1
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Default thermometer was off...help

Brewed 2 weeks ago. I didn't notice during the mash, only during the boil, that the my thermometer was off. I thought i was mashing at 151-152 but it could've been 10F (or more?) lower.

Well it's been in the fermenter for two weeks. Week one at 64, week two at 67. OG was 1.060. Now it's reading 1.040.

Is this batch recoverable? Was my mash temp too low to convert to get any fermentables and hence the lack of loss of gravity pts?

I can post recipe if that helps.

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Old 05-26-2012, 09:54 PM   #2
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How about heating the wort to your (correct) strike temperature for 1 to 2 lbs of malt? Let it mash for a good hour. That should allow the enzymes to convert the remaining starches down to sugar. You'd have to reboil and repitch. Lotta effort, but it might work. Otherwise it sounds like a good base for BBQ sauce...

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Old 05-26-2012, 11:05 PM   #3
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would that work? Using just 1,2 lbs of malt to 'kickstart' the conversion process? Would there be enough in the partially fermented wort to essentially re-do the mashing process?

I'm only poking for more opinions because i had not heard of that.

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Old 05-26-2012, 11:09 PM   #4
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I wouldn't bother trying that, but that's just me. If you're going to try something that drastic you're better off just getting some amylase enzyme.

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Old 05-26-2012, 11:30 PM   #5
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Thinking about this made me grumpy. So I went and dropped $100 on a thermapen. It'll be so worth it for brewing and in the kitchen.

now I feel better

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Old 05-27-2012, 12:49 AM   #6
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Quote:
Originally Posted by TacoGuthrie
Thinking about this made me grumpy. So I went and dropped $100 on a thermapen. It'll be so worth it for brewing and in the kitchen.

now I feel better
Sorry to say the thermapen isn't always accurate either. Better than others but still has a range of accuracy.
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Old 05-27-2012, 01:11 AM   #7
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Quote:
Originally Posted by brewingmeister View Post
Sorry to say the thermapen isn't always accurate either. Better than others but still has a range of accuracy.
What are you basing that on?
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Old 05-27-2012, 01:20 AM   #8
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Quote:
Originally Posted by pabloj13

What are you basing that on?
On the fact that I've had one read under 27° in water with no ice in it.

Not sure I snapped a pic of the lowest reading but there's a pic of under freezing temps in non icy water.

http://www.homebrewtalk.com/f11/how-...-water-324673/
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Old 05-27-2012, 01:23 AM   #9
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Quote:
Originally Posted by TacoGuthrie View Post
would that work? Using just 1,2 lbs of malt to 'kickstart' the conversion process? Would there be enough in the partially fermented wort to essentially re-do the mashing process?

I'm only poking for more opinions because i had not heard of that.
No, that wouldn't work. Once the enzymes are denatured, they are denatured.

You could try adding amylase to the fermenter to see if it can break down some of the long chained sugars into fermentable sugars.

I'd double check the hydrometer first, just to make absolutely sure it's really at 1.040 first! One guy recently insisted his SG was 1.040, but he later confessed it was a refractometer reading. The SG reading with the hydrometer was more like 1.017! So double check your hydrometer and taste the wort to make sure it's really too sweet and sitting at 1.040 before doing anything!
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Old 05-27-2012, 01:24 AM   #10
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Oh, and my Thermapen is still dead on accurate, after about 2 years and 100 or more brews. But it is good to check!

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