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Old 07-19-2012, 12:15 AM   #1
kbuzz
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Jan 2011
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Brewed a Nut Brown a couple weekends ago. Was intended to be a sessionable beer with an OG of 1.049. My thermometer was somehow WAY off during the mash...LIKE 20 DEGREES OFF!!... so instead of mashing at 154, I was probably mashing at about 174...OG ended up at about 1.041 toward the end of the boil (which is actually surprising considering)...so added a bit of brown sugar that I had around the house which only brought me up to 1.046, but 2 and a half weeks into fermentation and I'M ONLY AT 1.030...

I'm assuming that mashing at 175 just doesn't yield enough fermentable sugar...correct? What a massive disappointment....down the drain this does...just not interested in a 2% beer...


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Old 07-19-2012, 12:27 AM   #2
JoCoPoboy
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It's possible you killed the yeast by pitching at too high of a tempature, seeing as how you mashed in too hot, possible the yeast may still be good but i wouldn't risk it.



 
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Old 07-19-2012, 12:40 AM   #3
mikeysab
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Brew a very dry version of the same beer and blend them. I wouldn't just dump it, but thats just me.
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Old 07-19-2012, 12:43 AM   #4
Jakeintoledo
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I would bet it got mashed at too high a temp. genius idea about brewing a dry batch. that way you have twice as much beer.

I was going to ask if you use A/C and store the beer in your cellar. my beer takes twice as long to ferment in the summer because my basement is about 60 degrees or thereabouts.
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Old 07-19-2012, 12:49 AM   #5
eastoak
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dump that bad boy and start over.

 
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Old 07-19-2012, 01:40 AM   #6
kbuzz
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Quote:
Originally Posted by eastoak View Post
dump that bad boy and start over.
yep - was a cheap batch anyway...just gonna try again this weekend.

I ferment at about 65 ambient all year...been at 1030 for 3 days now...it's not moving. Of all the issues I've had brewing, they all involve a damn thermometer...time I bought a nice one.
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Old 07-19-2012, 01:50 AM   #7
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Quote:
Originally Posted by kbuzz View Post
yep - was a cheap batch anyway...just gonna try again this weekend.

I ferment at about 65 ambient all year...been at 1030 for 3 days now...it's not moving. Of all the issues I've had brewing, they all involve a damn thermometer...time I bought a nice one.
But- how does it taste? If it tastes good, and not too godawful sweet, I'd bottle it and call it a "dessert beer". A low ABV beer for after dinner would be great, if it tastes good!
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Old 07-19-2012, 02:39 AM   #8
Rhetoric
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Heck yea, if it tastes good/decent/not horrible then bottle it and I'm sure someone would be happy to drink it for you

 
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Old 07-19-2012, 03:36 AM   #9
mike20793
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Quote:
Originally Posted by kbuzz View Post
yep - was a cheap batch anyway...just gonna try again this weekend.

I ferment at about 65 ambient all year...been at 1030 for 3 days now...it's not moving. Of all the issues I've had brewing, they all involve a damn thermometer...time I bought a nice one.
One word... Thermapen. You won't regret it.

 
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Old 07-21-2012, 03:15 AM   #10
kbuzz
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Quote:
Originally Posted by Yooper View Post
But- how does it taste? If it tastes good, and not too godawful sweet, I'd bottle it and call it a "dessert beer". A low ABV beer for after dinner would be great, if it tastes good!
I guess I could probably be labeled as wasteful, but I just wouldn't keep this around...it didn't taste "BAD" per se, but definitely a touch too sweet and not what I was after...every bottle I cracked would remind me of my failure...I wouldn't be able to look past it...to save myself that psychological anguish, it went down the drain...


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