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sorry to confuse you guys, im pretty sure it was between 160-170, probably closer to 165 for the majority of the duration. the wort definitely did not taste sweet, especially compared to the other brew i have done. just want to say thanks to you guys, i really appreciate the info!:mug:

denny- almost the entire mash, it was above 160, almost at 170. i freaked out and threw a bunch of ice cubes in it, removed it from heat, but it still took 30 minutes to get down to 160, and in the final 20 minutes of an hour period it went down to 155. what happened was i actually hit a...

i got some amalyse and i'll throw it in there in the next few days. i used danstar nottingham dry yeast. i did not take an iodine test of the mash runnings. . . never got any iodine. is 155-167 the temp i need to keep the wort while the enzyme does its work?

i enjoyed it much better than the killians i've had in the past.

here's my first brew it's 2 weeks in the bottle and tastes great! all grain irish red ale kit from midwest

dontman- yes, that makes sense to me.. i think i'll get some of that starch enzyme and throw it in there. i gave it a swirl anyway, though. its definitely chillin at 62-64. thanks for your help guys! i hope to be able to drink this beer :ban:

yeah, it never tasted sweet to begin with, but it wasn't sour. do you think it could be infected?

oh, i had another question. is it a good idea to add lactose to the bottles individually at bottling time? i wanted to add another 1lb of it at bottling time, but i use a primary with a spigot..basically i thought if i mixed the sugar in, it would fall and settle on top of the yeast cake.

it doesn't taste very sweet at all right now, it tastes more sour than sweet. i would not find a carbonated version of what it is right now enjoyable. it was an all grain kit from northern brewer. I'll look into this new type of yeast and get some yeast nutrients. my fermentation temp...

i used nottingham and it turned out great. fermented in the low 60's

Hello, I have prepared a cream stout about 2 weeks ago, the brew day went horribly wrong and it ended up having a mash temp of above 160 almost a full hour. fearing a low efficiency and since the wort didn't taste sweet at all, i added 1lb of corn sugar and 1 lb of honey to give it a little...

what if you're bottling directly from your primary? i use a better bottle with a spigot.

thanks guys. i ended up adding 1lb of honey and 1lb of corn sugar to the boil.. hydrometer reading says 1.075, its about to go into the fermenter.

all i have available is corn sugar and honey. maybe ill throw in 2 lb of corn sugar, and 1lb of honey

my hydrometer broke while i was taking a reading. maybe it's a bad omen:confused:

thats estimated. i haven't taken a reading yet. i tasted it when i put it in for the 170 sparge, and it didnt taste very sweet. had a more bitter twangy taste. the last batch i made tasted much more sugary at this point, and came out pretty good. how much corn sugar and honey should I add...

1.052 or 1.058 i think

it ended up being in the low 60's for an hour. should i add some corn sugar to compensate? its for a sweet stout. i planned on adding a 1lb of honey in there in addition to 1lb of lactose in the boil at 30 mins.

what will that do? it is now 30 mins in and i have managed to get it to 158, now i will attempt to maintain

will having a mash temperature of 170-180 at the start affect the beer? im cooling it down with ice cubes back below 160 right now.