Hey, had some technical difficulties with my thermometer, and my mash temp was upwards of 174. I got it down to 161 right now (30 min into mashing) and should be able to get it to mid/low 150s soon.
What is the effect of mashing at too high of temperature? Thanks
The enzymes needed to convert the starch to sugar will be denatured. If any survived I think that the wort may not ferment well and will leave you with a high FG. Do not throw it out, who knows you might have something special there.
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Originally Posted by the_bird
"I've got a fever... and the only prescription is, MORE CARBOYS!"
primary- Tangerine Dream, SWMBO slayer,
serving- amber ale hop experiment #6, Roggenbier, apfelwine
planning- Cru?
conditioning- 9/9/09 barleywine
Drink water?... Never, fish fornicate in it.--- W.C. Fields
Most problems can be solved with the proper application of force.
The OG is a measure of sugar, period. It doesn't take into consideration how fermentable those sugars are. I think an iodine starch test would determine if you had conversion. By adding more brown sugar you will raise the OG and the yeast will be able to consume it. Not sure if it would do anything to lower the FG beyond what it will be at with the current conditions. Don't worry everyone has had at least one hell brew.
__________________
Quote:
Originally Posted by the_bird
"I've got a fever... and the only prescription is, MORE CARBOYS!"
primary- Tangerine Dream, SWMBO slayer,
serving- amber ale hop experiment #6, Roggenbier, apfelwine
planning- Cru?
conditioning- 9/9/09 barleywine
Drink water?... Never, fish fornicate in it.--- W.C. Fields
Most problems can be solved with the proper application of force.
What you'll likely have is a beer that doesn't taste right, or you will have a great one. I did a mash that was too high of a temp and the beer came out tasting a little off, drinkable after a few other beers, but not great by any means. Again though, you may have something really good. Don't dump it. But get that temp down fast with some cold water!
It will be lower ABV, and more malty. Not necessarily a bad thing, but not what you planned. While 174 was obviously way too high, you will get to learn something for the future. Carry on with it and use it as a learning tool. You might even find that you want to mash a bit higher than the normal temp in the future if you like what you taste.
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OG was 1.052. Actually a little higher than expected. Can I be optimistic based on this, or is it still just that there's sugar there, but not necessarily fermentable sugar?
OG was 1.052. Actually a little higher than expected. Can I be optimistic based on this, or is it still just that there's sugar there, but not necessarily fermentable sugar?
Too hot at mash - effect?
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