So I made the mistake of using my digital thermometer to measure my mash temps and I overshot and now I mashed in at 170F. How is this going to affect things? Can I let it cool down to 158F and hold the temp there or is it too late?
Ugh, overshot mash temp
- Thread starter Auspice
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it it mashed that hot, it can extract hull tannins and you may have a very harsh beer. The attenuation may be a bit off too, but not sure what other side effects there are. Basically if you got a good OG then you may be okay, but over 168 the extraction stops and you don't get much in the way of sugars usually.
greencoat
Well-Known Member
Add cold water if you're early in your mash.
If it's only been a few minutes, then yes. Add some ice, and stir like crazy. Sometimes just stirring drops the temperature. If it's been more than about 10 minutes, then I don't think much will help.
yup exactly add cool water, to bring it down, also keep the top open and stir like mad
get it down to what you want, and then seal up
get it down to what you want, and then seal up
squeekysheep
Well-Known Member
you can taste in into the kettle you will know if your ok, the tannins would be strong and evident my guess is the worst that might happen is you get a dry beer.
jaginger
Well-Known Member
man this seems to be happening a lot lately
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