Do high mash temps affect FG?
I brewed my second all grain they dont seem to be getting lower than 1.020 .
I brewed a witbier, 50/50 flaked wheat and two row. I mashed a little high for various reasons (too many beers mainly) couldnt get the temp to go down so i gave up on it and let it sit at 158/159 for most of the mash (could have been a little higher not sure thoguh). It was quick to ferment but stopped bubbbling after 48 hours and the Gravity is only down 1.024. Ive been gently rousing the yeast everyonce in a while but cant get anything out of them. IM not too worried i tasted a sample today and it was good ( only @ about four days old) thats all that reaaly matters, i would just like to get it right in the future. IF thats not the case i think i need an oxgenation kit.
Oh i pitched dry yeast unhydrated (not sure which kind i should start writing that down) blue package.
Fermentation has been at 68 on the dot
I brewed my second all grain they dont seem to be getting lower than 1.020 .
I brewed a witbier, 50/50 flaked wheat and two row. I mashed a little high for various reasons (too many beers mainly) couldnt get the temp to go down so i gave up on it and let it sit at 158/159 for most of the mash (could have been a little higher not sure thoguh). It was quick to ferment but stopped bubbbling after 48 hours and the Gravity is only down 1.024. Ive been gently rousing the yeast everyonce in a while but cant get anything out of them. IM not too worried i tasted a sample today and it was good ( only @ about four days old) thats all that reaaly matters, i would just like to get it right in the future. IF thats not the case i think i need an oxgenation kit.
Oh i pitched dry yeast unhydrated (not sure which kind i should start writing that down) blue package.
Fermentation has been at 68 on the dot