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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > mashed at 159-162
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Old 07-10-2009, 08:06 AM   #1
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Default mashed at 159-162

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?


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Old 07-10-2009, 09:12 AM   #2
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+1 i've been wondering about high mash temps and fermentation too. i'd be more specific about why, but i'd like to keep it on topic. besides, i'm pretty sure the main reason for any mistakes i make is that i have my head up my ass.



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Old 07-10-2009, 11:27 AM   #3
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the beer is fermenting. i am confused about my thermometer. how can it be correct at 32 and 6-8 degrees off at 70? also, how can i know how far off it was reading in the 150's? i am obviously getting a new thermometer, but i would like to know in case this beer is the greatest thing in the world and it mashed at 159!!
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Old 07-10-2009, 12:04 PM   #4
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A thermometer should be calibrated at boiling temperature and at ice water temperature. Believe it or not, one can be exact and one can be way off. Check it against another thermometer in boiling water, and see how close you are.

Hopefully, you mashed at no higher than 158. If you get under 1.018 or so, you will be all set.
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Old 07-10-2009, 02:02 PM   #5
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what kind of thermometer are you using?
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Old 07-10-2009, 02:02 PM   #6
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On one of the recent can you brew it episodes (I think it was the lagunitas censored one) the brewer from lagunitas said he mashed the undercover at 160. I believe Jamil did the same and his got down to about 1.020.

What Style were you brewing?
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Old 07-10-2009, 02:15 PM   #7
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How can you be sure your ranco is correct?
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Old 07-10-2009, 05:14 PM   #8
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As far as thermometer recommendations I have heard alot of positive input for the thermoworks thermapen, ThermoWorks.com – Temperature experts. Home of the famous Thermapen See us for digital, infrared, logging, and any other type of measurement need. they have a ton of thermometers and probe selections.
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Old 07-10-2009, 05:52 PM   #9
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wow that USB data logging one is sweet!
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Old 07-10-2009, 09:29 PM   #10
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Quote:
Originally Posted by YooperBrew View Post
A thermometer should be calibrated at boiling temperature and at ice water temperature. Believe it or not, one can be exact and one can be way off. Check it against another thermometer in boiling water, and see how close you are.

Hopefully, you mashed at no higher than 158. If you get under 1.018 or so, you will be all set.
It's even better to calibrate it at about 150. I've seen them be on at the extremes and off at mash temps....


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