SkinnyPete
Well-Known Member
Let me preface by saying, I am relaxed, I'm not worried, and I am having a home brew, but I am just curious...
I don't know how this happened, but somehow today I was way over my mash temperature and in an attempt to lower it quickly, I went under by 4 degrees. I've been using this equipment for about 10 batches and I'm not sure how/why this happened.
Anyway, trying to hit 159 for a malty, full body recipe that I've made before - I somehow ended up near 166 as I mixed. Couldn't get it down past 163 just by mixing so I used some cold water and overestimated. Quickly dropped to 155, so I immediately just shut the cooler and am currently mashing at 155.
I'm not overly concerned with the 155. It is what it is, and I'm sure it'll be fine, but are there any off flavor implications to mixing the grains in 163-166 water for 5-6 minutes, and then dropping it almost 10 degrees quickly? I think I'll be alright, I'm just curious for next time.
I don't know how this happened, but somehow today I was way over my mash temperature and in an attempt to lower it quickly, I went under by 4 degrees. I've been using this equipment for about 10 batches and I'm not sure how/why this happened.
Anyway, trying to hit 159 for a malty, full body recipe that I've made before - I somehow ended up near 166 as I mixed. Couldn't get it down past 163 just by mixing so I used some cold water and overestimated. Quickly dropped to 155, so I immediately just shut the cooler and am currently mashing at 155.
I'm not overly concerned with the 155. It is what it is, and I'm sure it'll be fine, but are there any off flavor implications to mixing the grains in 163-166 water for 5-6 minutes, and then dropping it almost 10 degrees quickly? I think I'll be alright, I'm just curious for next time.