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Old 02-21-2009, 06:34 PM   #1
Matt Up North
Jul 2008
Santa Rosa, CA
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...though after realizing it (2 minutes in) I turned on the burner and stirred the thing for 15 minutes until I got to 158 and mashed there for the remainder.

I went to 158* to compensate, good or bad idea? I was aiming for 155* and wasn't paying attention to the temperature I had my instant hot water heater set to so used 140* water instead of 167* I wasn't even drinking too!

EDIT: You know, it's funny. I already did it, the beer is not going to change from now till the glass. I have no powers to turn back time. I guess that I ask the question so that I don't worry for the next two weeks, but in the end I will just have to wait to find out if it turned out good or not. Just talking....
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Old 02-21-2009, 06:36 PM   #2
boo boo
Jun 2005
Hearts's Delight, Newfoundland
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A bit high and you'll get a lot more unfermentables at that temperture vs say about 152f
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Old 02-21-2009, 06:41 PM   #3
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Aug 2006
Whitehouse Station, NJ
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It's not that big of a deal since it only sat that way for 17 minutes. That's nothing at that temp because enzymes don't work quickly cold.
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Old 02-21-2009, 07:00 PM   #4
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Sep 2007
Corpus, Texas
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Originally Posted by Matt Up North View Post
I guess that I ask the question so that I don't worry for the next two weeks, but in the end I will just have to wait to find out if it turned out good or not. Just talking....
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Old 02-22-2009, 02:13 PM   #5
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Oct 2005
Oak Grove, Oregon, USA
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The idea of compensating for a low start doesn't apply. A dough-in at 125F doesn't do much for modern malts, maybe cut the protein haze a bit. So, no problem there. Depending on how fast you heated the mash, you'll end up with a slightly higher final gravity and a maltier beer. A slow (~10 minutes) passage through the 140-150F range would have given the beta enzymes plenty of time.
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