Made my first all grain recipe today that was not from a kit. Used BeerSmith to get the numbers and ran into a short problem. While heating up the strike water for first stage of the 3 stage batch sparge process the burner on my stove flamed out and thus my mash stayed in the tun 15 minutes longer than my predicted time of 60 minutes. I did open the converted cooler mash tun to check and the temp had fallen from 154 to 151 when the flame out occured.
BeerSmith predicted an OG of 1.049 and my hydrometer read 1.058 prior to adding the yeast. Thus, could the extra 15 minutes of mashing affect the numbers this much and if so will this directly affect the taste? What should I do if this type of flame out occurs again?
Thanks for any input...This was my first time using this larger size cooler converted mash tun so I don't know if an efficiency around 72% is typical.
Mick
BeerSmith predicted an OG of 1.049 and my hydrometer read 1.058 prior to adding the yeast. Thus, could the extra 15 minutes of mashing affect the numbers this much and if so will this directly affect the taste? What should I do if this type of flame out occurs again?
Thanks for any input...This was my first time using this larger size cooler converted mash tun so I don't know if an efficiency around 72% is typical.
Mick