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Old 05-10-2012, 01:02 AM   #1
befus
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OK, first attempt at BIAB. Mashed in at 160 and turned off heat on ceramic stove top. Mash dropped to 157 immediately and I thought ok that will settle at about 155 and finish at 153 or so and I'm good. Covered and went for a walk, come in and see the mash thermometer is a remarkable 164. Ceramic must be a killer. OK I'm screwed, live and learn. What to do? Add a pound+ of sugar to get the fermentables up? It was supposed to be a bitter, but now I just want drinkable beer. Suggestions?

Was an ordinary bitter with just five pounds of two row, so add three pounds of DME a tad of sugar and jump to ESB maybe?
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Old 05-10-2012, 01:17 AM   #2
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Take the lid off and let the temp drop to 150F and let it rest for another hour. Maybe you can still manage to extract some fermentable sugar. Then check your gravity. If it's low you can throw some DME in. This batch will have a lot of body and slight sweetnes if you didn't denature the enzymes..
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Old 05-10-2012, 01:30 AM   #3
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Quote:
Originally Posted by Stauffbier View Post
Take the lid off and let the temp drop to 150F and let it rest for another hour. Maybe you can still manage to extract some fermentable sugar. Then check your gravity. If it's low you can throw some DME in. This batch will have a lot of body and slight sweetnes if you didn't denature the enzymes..
Yeah . This may be a bitter brown! Still fun and it be something, whatever that might be!
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Old 05-10-2012, 01:33 AM   #4
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Put a few drops of wort on a plate, drip in some iodine. If it turns black no conversion get the temp down and rest it for 20-30 min. If it stays the same color your done. Mash out and start your boil.

 
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Old 05-10-2012, 01:38 AM   #5
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I have no suggestions for this one.

What may have happened on is that the heat from the stove was still there when you turned the burner off. I had something similar today. I turned off the burner and had to move the pot off the hot burner to stop the temperature from continuing to rise.

 
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Old 05-10-2012, 01:44 AM   #6
copyright1997
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If you don't have iodine to do a conversion test, just let the temperature come down and continue the mash for a while.

The "good news" are that there are some fine beers with mash temperatures around 158. For instance, the Lagunitas IPA brewer supplied mash temperature is 160!

Your attenuation will suffer but that doesn't mean it won't be a good beer. You could add some DME (as suggested above) to up the overall ABV or even a bit of sugar/honey (no more than 5-10%).
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Old 05-10-2012, 01:47 AM   #7
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Quote:
Originally Posted by kh54s10 View Post
I have no suggestions for this one.

What may have happened on is that the heat from the stove was still there when you turned the burner off. I had something similar today. I turned off the burner and had to move the pot off the hot burner to stop the temperature from continuing to rise.
Its the ceramic top. They just hold heat for a good while, but I never figured on this much heat. Ah well, it's a beautiful night in the Ozarks, I'm licking my wounds with a Tank 7, and I learned something new. And BIAB sounded so simple
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Old 05-10-2012, 01:54 AM   #8
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Quote:
Originally Posted by copyright1997 View Post
The "good news" are that there are some fine beers with mash temperatures around 158. For instance, the Lagunitas IPA brewer supplied mash temperature is 160!
Your attenuation will suffer but that doesn't mean it won't be a good beer. You could add some DME (as suggested above) to up the overall ABV or even a bit of sugar/honey (no more than 5-10%).
Absolutely, it's just not going to be what I planned. I think it will turn out to be closer to a brown ale. A little sweet with a lot of mouth feel. I'll just add the two pounds of DME I planned and up the six ounces of sugar to a pound of corn syrup and have at it.

Thanks for the replies all.
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Old 05-10-2012, 01:55 AM   #9
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The funny thing is that the ones you screw up end up being among the best beer you ever brewed! My first BIAB attempt was not so great, but the beer came out really good. As a matter of fact it's my house amber recipe now (although I have much better control of how it comes out now)... Just let it ride, and I'm sure it will be fine..
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Old 05-10-2012, 03:20 PM   #10
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Hey guys, could someone clarify the major "problems" with mashing to high? I have been doing all my BIAB beers mashing in around 160 and they mash at 157ish for 75-90 mins, tempature doesn't drop when its 92* outside here in FL. I posted this and all I got was people saying my beer is going to suck and turn out very bad.... I think all my beers are great, I have even had a professional taster taste them. He even liked my beer over a Gold Medal winning Saison from Swamp Head... Does it just give the beer a bigger body? Still not completely sure what everyone means by this? More body as in taste and flavor, like a not a whimppy BMC?

 
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