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


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Mash temp too high - what effects?
Reply
 
LinkBack Thread Tools
Old 05-26-2012, 12:53 AM   #11
Scottkb
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Churchville, PA
Posts: 15
Likes Given: 2

Default

A good rule of thumb for a mash is strike water is 12 degrees higher than desired mash temp. not perfect but will be pretty close and not kill all enzymatic reaction, which is most likely what happened, 176 -> 164 (you got 168) so for 154 about 166-8? you really don't want to use strike water over 168 ever, because it will shut down enzymatic reaction and once stopped it does not start again.

__________________

-Scott B

Scottkb is offline
 
Reply With Quote Quick reply to this message
Old 05-26-2012, 01:20 AM   #12
ajf
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
ajf's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Long Island
Posts: 4,643
Liked 99 Times on 93 Posts
Likes Given: 39

Default

I (and a lot of other people) don't preheat the mash tun and throw the preheating water away.
Instead, we heat the strike water to about 6 deg C ( 10 deg F) hotter than it needs to be, add it to the tun, and wait while it warms the tun and cools to the required strike temperature. When it has cooled to the desired strike temperature (which takes about 10 - 15 minutes), we add the grains, stir, and mash as usual.
You may want to try this on your next brew.

-a.

__________________

There are only 10 types of people in this world. Those that understand binary, and those that don't.

ajf is offline
 
Reply With Quote Quick reply to this message
Old 05-26-2012, 01:30 AM   #13
OG2620
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Monmouth, Maine
Posts: 260
Liked 8 Times on 7 Posts
Likes Given: 8

Default

You would have probably been fine if you didn't dump the preheat water.

__________________
OG2620 is offline
 
Reply With Quote Quick reply to this message
Old 05-26-2012, 01:44 AM   #14
wegz15
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Northbrook, Illinois
Posts: 600
Liked 14 Times on 11 Posts

Default

I used to heat my water to about 175. I added for heat loss to the cooler and then the grain. Ended up at 153 almost every time.

Now I brew electric and use a pid. Best investment ever

__________________
wegz15 is offline
 
Reply With Quote Quick reply to this message
Old 11-12-2012, 02:14 AM   #15
bbriscoe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Posts: 148
Default

I thought I had this problem just now - my recipe said to mash at 150. It seemed pretty close when I mashed in, and I left a candy thermometer in the tun for 90 mins and didn't open it. At the end, the thermometer said 160 at the top of the mash, but the first quart of runnings were 148. Is that bad?

Heat rises?

__________________
I've brewed: Oktoberfest, Alaskan Smoked Porter, Rochefort 10 trappist, "Reverend Desmond" trappist, DFH 90 clone, Sam Smith Oatmeal stout,Fat Tire Amber, Dave's Double Dog IPA, Leffe Blonde CLone (didn't work).

What I want to brew (so I don't forget): Fullers London Porter, "Desiree's" Cream Ale, Grimbergen red, SA Imperial Double Bock, Marshalls IPA, MacEwan's Scotch Ale
bbriscoe is offline
 
Reply With Quote Quick reply to this message
Old 01-17-2013, 08:49 PM   #16
Rickthescot
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Richmond, TX
Posts: 12
Liked 2 Times on 2 Posts

Default

I just did the same thing using the POS thermometer that came with my turkey fryer. After my smoked ale has been in primary for 2 weeks I am still at 1.030 (OG was 1.041 as recipe predicted). Just did a check of the thermo and found that at boiling it reads 195 degrees. Damn! I think I may just bottle it anyways and see what happens. What do you guys think?

__________________
Rickthescot is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2013, 12:15 PM   #17
OG2620
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Monmouth, Maine
Posts: 260
Liked 8 Times on 7 Posts
Likes Given: 8

Default

Sounds more like a fermentation problem than a mash temperature problem.

Mashing at the low end of the saccharification range should yield a drier wort, i.e. more fermentable sugars.

__________________
OG2620 is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2013, 12:49 PM   #18
BadNewsBrewery
Basement Brewer
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
BadNewsBrewery's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Severn, MD
Posts: 1,159
Liked 116 Times on 95 Posts
Likes Given: 55

Default

Quote:
Originally Posted by OG2620 View Post
Mashing at the low end of the saccharification range should yield a drier wort, i.e. more fermentable sugars.
If his termometer is reading 17* low, then what he thought was 155 (guesstimation on what temp one might use), he was actually mashing at 172*, which would likely result in very few fermentable sugars, and a high FG.

What should you do? Bottle / keg it, and drink it. Study the way it tastes, and move forward to the next batch.
__________________
Building a Bad News Brewery - eHERMS

2014:
5gal Scottish Wee Heavy
5gal Saison
15gal American Pale Ale
20gal Belgian Wit
10gal Oktoberfest
10gal Southern Pecan Ale
5gal Winter Spice Ale

Keg 1: Apfelwein
Keg 2: Oktoberfest
Keg 3: Southern Pecan
Keg 4: Winter Spice Ale
BadNewsBrewery is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2013, 04:08 PM   #19
OG2620
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Monmouth, Maine
Posts: 260
Liked 8 Times on 7 Posts
Likes Given: 8

Default

Quote:
Originally Posted by BadNewsBrewery

If his termometer is reading 17* low, then what he thought was 155 (guesstimation on what temp one might use), he was actually mashing at 172*, which would likely result in very few fermentable sugars, and a high FG.

What should you do? Bottle / keg it, and drink it. Study the way it tastes, and move forward to the next batch.
Math before coffee = fail.

You are correct! On both counts!
__________________
OG2620 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
Did my high mash temp produce proteins? Chase22 Beginners Beer Brewing Forum 6 04-19-2011 05:53 PM
Ill effects of too-high fermentation temp? nigel31 Beginners Beer Brewing Forum 2 01-28-2010 05:38 PM
Mash temp too high - help! drycreek Beginners Beer Brewing Forum 3 01-18-2010 01:50 PM
Partial mash: mash temp too high - what to do? kcpup Beginners Beer Brewing Forum 6 10-19-2009 12:54 AM
high mash temp? oh nO!! misteradam Beginners Beer Brewing Forum 15 04-12-2009 12:32 AM



Newest Threads

LATEST SPONSOR DEALS