Originally Posted by madira_maker
I found the source of the high FG. My thermometer was out of cal. Was off by +11F !!
So, I really mashed at ~162F making the sugars un-fermentable.
Beer smelt and tasted ok while kegging. Should be ready for tasting in a week.
2 gallons done...3 more to go...after (primary+secondary = 5 weeks) condition in keg for 2 extra weeks and carbing... the beer is barely drinkable.
It smells fantastic but the beer has an over powering amber malt taste... very heavy bodied (expected due to the high FG) and finishes off leaving a bitter soapy feel... I'm not sure if all this is due to the high FG (caused by mashing 11degF higher)
Will brew it again in a couple of months... hope to finish of the remaining 3 gal. by then.