blackwaterbrewer
Well-Known Member
after a perfect brew, i noticed that fermentation did not begin as quickly as normal. i checked my thermometer in ice water at it read corrctley, 32-33. i then checked the thermometer against my brand new Ranco 111-000 temp controller set at 71. my thermometer reads 65. my mash temp read a steady 154 for the entire 60 min mash, but i guess it could have actually been quite a bit higher.
question is, do i have enough fermentable sugar to begin fermentation and reach a FG in the neighborhood of 1.012-15? my OG was 152, right on target. even if it started fermenting then stuck at 1.020, (which seems to be the case often with warmer mash temps) i would be happy.
looks like i'll be upgrading to a nicer thermometer. any suggestions?
question is, do i have enough fermentable sugar to begin fermentation and reach a FG in the neighborhood of 1.012-15? my OG was 152, right on target. even if it started fermenting then stuck at 1.020, (which seems to be the case often with warmer mash temps) i would be happy.
looks like i'll be upgrading to a nicer thermometer. any suggestions?