Newer to all grain, still figuring the whole process out.
Process:
Heat up strike water
Batch Sparge for 60 min
15 min Mash out
So I think my strike water was too hot, I got it up to 180F then mashed in, it only dropped to 170F, I just left it not knowing that it would produce unfermentables...my bad.
I also left my Gatorade mash tun spigot open while I was doing my first mash, lost an undetermined amount of water that had to be made up later.
Then got my strike water back up to 180F and mashed out.
Pre boil gravity was 1.042, added some dry malt extract and After everything was said and done, I only missed my OG by 4 points, at 1.054, when it should have been 1.058.
Pitched my rehydrated safale us-05, after getting my wort temperature down to 70F.
Got signs of fermentation about 36 hours later and then left for vacation.
It's been 15 days since brew day so I wanted to check my FG, and to my dismay it was only 1.030.
My fermentation chamber was set to 69F, but the beer was down to 64F when checking the gravity.
Here's my question, do I warm up the chamber to 70F and repitch, or are there to many unfermentables and should I just call it a day, rack it to my kegs and call it a learning experience?
Process:
Heat up strike water
Batch Sparge for 60 min
15 min Mash out
So I think my strike water was too hot, I got it up to 180F then mashed in, it only dropped to 170F, I just left it not knowing that it would produce unfermentables...my bad.
I also left my Gatorade mash tun spigot open while I was doing my first mash, lost an undetermined amount of water that had to be made up later.
Then got my strike water back up to 180F and mashed out.
Pre boil gravity was 1.042, added some dry malt extract and After everything was said and done, I only missed my OG by 4 points, at 1.054, when it should have been 1.058.
Pitched my rehydrated safale us-05, after getting my wort temperature down to 70F.
Got signs of fermentation about 36 hours later and then left for vacation.
It's been 15 days since brew day so I wanted to check my FG, and to my dismay it was only 1.030.
My fermentation chamber was set to 69F, but the beer was down to 64F when checking the gravity.
Here's my question, do I warm up the chamber to 70F and repitch, or are there to many unfermentables and should I just call it a day, rack it to my kegs and call it a learning experience?