Hello. Relatively new homebrewer here that has just started using an electric system.
Brewed a hazy IPA the other day. Mashed in at what my controller said was 154 degrees, but shortly after mashing in, realized that the actual temperature was 168. The mash was at this temp for about 10 mins, maybe 15, before I realized the discrepancy and was able to cool it down into the 150s.
Predicted OG was 1.046 and actual OG was 1.043 so I thought I was OK.
Pitched omega's tropical IPA liquid yeast at about 75 deg (manufacturer states best temperature range is 70-85deg). I pitched around 4pm. By the following morning, gravity was 1.028. However, airlock activity completely stopped at that point, and 2 days later, I'm still stuck at 1.028 with no activity.
Does anyone have any insight as to why I'm stalled in fermentation? Is it because of the high mash temp initially that I ended up with a lot of unfermentable sugars?
What can I do?
Thanks in advance!
Brewed a hazy IPA the other day. Mashed in at what my controller said was 154 degrees, but shortly after mashing in, realized that the actual temperature was 168. The mash was at this temp for about 10 mins, maybe 15, before I realized the discrepancy and was able to cool it down into the 150s.
Predicted OG was 1.046 and actual OG was 1.043 so I thought I was OK.
Pitched omega's tropical IPA liquid yeast at about 75 deg (manufacturer states best temperature range is 70-85deg). I pitched around 4pm. By the following morning, gravity was 1.028. However, airlock activity completely stopped at that point, and 2 days later, I'm still stuck at 1.028 with no activity.
Does anyone have any insight as to why I'm stalled in fermentation? Is it because of the high mash temp initially that I ended up with a lot of unfermentable sugars?
What can I do?
Thanks in advance!