permo
Well-Known Member
I have an IPA that started with a gravity of 1.065, after six days I am sitting at 1.023. I was at the same reading 3 days ago. This was all after pitching a 1 litre starter that was created using a S-04 washed slant.
Fermentation ambient temp is 64 degrees and the ferementer reached a max of 68 degrees during fermentation. Fermentation started in less than 6 hours using this starter. My grain bill is as follows. I (supposedly) mashed at 152 degrees.
11.00 lb Vienna Malt (3.5 SRM) Grain
1.00 lb Aromatic Malt (26.0 SRM) Grain
1.00 lb Caravienne Malt (22.0 SRM) Grain
1.00 lb Munich Malt (9.0 SRM)
Shortly after this mash I had to replace my digital thermometer, I am wondering if it was giving me a bad reading and I mashed too high.
1. Do you think 1.023 is going to be super high for this beer? I have 70 IBU's
2. I just took this reading before I racked to secondary and I am wondering if I should maybe throw some dry notty in there to dry it off a little or should I just let it ride. My sample was tasty.
Also, I checked and my hydro is calibrated properly.
should I just stop worrying and drink this? I know it is high for the style by about 5 points..but is that really worth worrying about? 5.7% ABV or so.
I should also add that I pitched a 1.063 wort directly onto the yeast cake from this beer 2 hours ago and I now have full blow fermentation taking place. The yeast aren't the issue. I think I mashed too high. I hope it is drinkable.
Fermentation ambient temp is 64 degrees and the ferementer reached a max of 68 degrees during fermentation. Fermentation started in less than 6 hours using this starter. My grain bill is as follows. I (supposedly) mashed at 152 degrees.
11.00 lb Vienna Malt (3.5 SRM) Grain
1.00 lb Aromatic Malt (26.0 SRM) Grain
1.00 lb Caravienne Malt (22.0 SRM) Grain
1.00 lb Munich Malt (9.0 SRM)
Shortly after this mash I had to replace my digital thermometer, I am wondering if it was giving me a bad reading and I mashed too high.
1. Do you think 1.023 is going to be super high for this beer? I have 70 IBU's
2. I just took this reading before I racked to secondary and I am wondering if I should maybe throw some dry notty in there to dry it off a little or should I just let it ride. My sample was tasty.
Also, I checked and my hydro is calibrated properly.
should I just stop worrying and drink this? I know it is high for the style by about 5 points..but is that really worth worrying about? 5.7% ABV or so.
I should also add that I pitched a 1.063 wort directly onto the yeast cake from this beer 2 hours ago and I now have full blow fermentation taking place. The yeast aren't the issue. I think I mashed too high. I hope it is drinkable.