Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Thermometer problems - need advice

Reply
 
LinkBack Thread Tools
Old 08-05-2012, 06:38 PM   #1
jemhood
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Ohatchee, Alabama
Posts: 15
Liked 1 Times on 1 Posts

Default Thermometer problems - need advice

I just completed a mash of a Vienna lager. Single infusion target was 155, which I hit. However, after the mash I noticed that my thermometer was reading ambient 100 df when the actual temp is only 93. It appears that due to a faulty thermometer and, my negligence in not checking it, my mash temp was only 146-147. Is there something that I can do to fix this? Should I toss the whole thing? I don't want to waste yeast and fermentation chamber space for something that I won't enjoy. Could I do another mini mash with Vienna malt at 158 or so and blend it before pitching?

__________________
jemhood is offline
 
Reply With Quote Quick reply to this message
Old 08-05-2012, 08:00 PM   #2
Molybedenum
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Denver, Colorado
Posts: 74
Liked 6 Times on 6 Posts
Likes Given: 1

Default

You'll end up with a drier beer, but it'll still be beer. If you want to bump the final gravity some, you could add some malto-dextrin powder. That would replace unfermentable sugars that mashing low eliminates.

__________________
Molybedenum is offline
Mfedonczak Likes This 
Reply With Quote Quick reply to this message
Old 08-05-2012, 09:26 PM   #3
jemhood
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Ohatchee, Alabama
Posts: 15
Liked 1 Times on 1 Posts

Default

Good suggestion but no malto-dextrin in inventory. I don't know what a dry Vienna would taste like and it definitely isn't what I was looking for. I made a two gallon batch of Vienna and Munich, mashed at 158. Boiling now. I don't know if mixing it will help but I don't suppose it would hurt.

__________________
jemhood is offline
 
Reply With Quote Quick reply to this message
Old 08-06-2012, 01:13 AM   #4
petree3
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: San Luis Obispo, California
Posts: 97
Liked 3 Times on 3 Posts
Likes Given: 30

Default

I did the exact same thing with a wit beer. Add malto dextrin IF and only if it ends up being too dry for your tastes. Get a thermopen for your next batch, they are super accurate and usually give a reading of + or - .07 degrees in 3 seconds.

__________________
petree3 is offline
 
Reply With Quote Quick reply to this message
Old 08-06-2012, 01:35 AM   #5
jemhood
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Ohatchee, Alabama
Posts: 15
Liked 1 Times on 1 Posts

Default

I am definitely in the market for a reliable thermometer. I guess I've been depending on a cheap digital one and that wasn't very smart in hindsight. I'll check out the thermopen. Thanks for the recommendation.

__________________
jemhood is offline
petree3 Likes This 
Reply With Quote Quick reply to this message
Old 08-06-2012, 01:57 AM   #6
Blue_Monkey
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Blue_Monkey's Avatar
Recipes 
 
Join Date: Jan 2009
Location: South Shore, MA
Posts: 86
Liked 2 Times on 2 Posts
Likes Given: 7

Default

+1 on the Thermapen. Expensive but one of my best purchases so far.

http://www.thermoworks.com/products/thermapen/

__________________
FreeStyle Brewing Co

Bubbertin Vineyards
Blue_Monkey is offline
 
Reply With Quote Quick reply to this message
Old 08-06-2012, 03:44 AM   #7
petree3
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: San Luis Obispo, California
Posts: 97
Liked 3 Times on 3 Posts
Likes Given: 30

Default

There is an open box sale going on for $65

http://www.thermoworks.com/products/..._box_sale.html

__________________
petree3 is offline
 
Reply With Quote Quick reply to this message
Old 08-25-2012, 04:41 PM   #8
jemhood
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Ohatchee, Alabama
Posts: 15
Liked 1 Times on 1 Posts

Default

Just to follow up. I did mix the two batches, giving me a total of 7.5 gallons into a 6.5 and 3 gallon carboys. After three weeks the gravity was 1.011. Beersmith calculated the FG at 1.014. With the low mash temperature I was afraid that it would come in at 1.005 or less. I've now started dropping the temperature and will soon transfer to kegs for lagering. The hydrometer sample tasted pretty good for a green lager so I have hopes that this will be a good Vienna. It will definitely be beer.

__________________
jemhood is offline
 
Reply With Quote Quick reply to this message
Old 11-16-2012, 09:16 PM   #9
jemhood
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Ohatchee, Alabama
Posts: 15
Liked 1 Times on 1 Posts

Default

Final followup. I'm finishing the last of the Vienna. It turned out to be almost exactly what I was looking for, a maltier version of Negra Modelo. I'm going to make more soon, hopefully without all of the drama.

__________________
jemhood 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
First all-grain...problems, problems, problems. Q2XL All Grain & Partial Mash Brewing 30 09-13-2013 11:02 PM
What thermometer do you use? william_shakes_beer All Grain & Partial Mash Brewing 9 03-05-2012 04:24 PM
Seconnd AG brew has run into some problems. Some advice please Snood All Grain & Partial Mash Brewing 11 01-10-2011 06:36 PM
Thermometer Off!!!!!!!! montigeau All Grain & Partial Mash Brewing 3 05-06-2009 01:11 AM
Wicked bad brewing problems, need advice hoplobster All Grain & Partial Mash Brewing 27 03-07-2008 11:10 PM