RWurster
Active Member
- Joined
- Apr 4, 2022
- Messages
- 29
- Reaction score
- 18
I was making a Hefeweisen (2 gallon batch) and was set to mash at 149F for 75 minutes. About 45 minutes in I checked temp and mash was sitting at 170F. Gravity was 1.024. I added water to cool the mash down in hopes some enzymes were left and let it go at 149F for the remaining 30 minutes. Preboil gravity was still 1.025 so I heated up for the boil and added 2# of brown sugar, did the hop schedule, OG was 1.104. When cool I added the wort on top of a fresh cake from a witbier I had bottled the day before (I had accidentally pitched US-05 into the witbier).
My question is if the starches, that didnt get converted to sugars, are going to give off flavors in the final beer. Im anxious is all and cant wait to try the beer. I have also wondered if you can just add sugar to cover such a mistake, i mean it seemed reasonable to me at the time.
The fermentation started almost immediately and raged for 5 days. The smell coming out of the airlock was the nicest fermenting "smell" I have ever smelled Started on 5-11 the recipe says let sit for 7 days after fermentation stops then bottle. I have had good luck letting the beer set 20 days then bottling and honestly don't care what the final abv turns out to be. I went through all the trouble of setting up to brew so I just followed through with adding sugar and fermenting if only as a learning experience but was wondering what others thoughts or experiences were if they had to deal with a similar circumstance.
My question is if the starches, that didnt get converted to sugars, are going to give off flavors in the final beer. Im anxious is all and cant wait to try the beer. I have also wondered if you can just add sugar to cover such a mistake, i mean it seemed reasonable to me at the time.
The fermentation started almost immediately and raged for 5 days. The smell coming out of the airlock was the nicest fermenting "smell" I have ever smelled Started on 5-11 the recipe says let sit for 7 days after fermentation stops then bottle. I have had good luck letting the beer set 20 days then bottling and honestly don't care what the final abv turns out to be. I went through all the trouble of setting up to brew so I just followed through with adding sugar and fermenting if only as a learning experience but was wondering what others thoughts or experiences were if they had to deal with a similar circumstance.