heywatchthis
Well-Known Member
In the process of boiling a Belgian Quad that will finish around 1.103. Got busy with SWMBO and forgot to check the mash temp until close to 45 minutes. Turned out to be ~145F.
Maybe this isn't an issue, but if I end up with a 1.103 Belgian Quad with a FG of ~1.010, it might taste a little thin (and a little like rocket fuel).
Any ideas how to approach this...if its a problem. I'm fermenting with a second generation cake of Ardennes.
Maybe this isn't an issue, but if I end up with a 1.103 Belgian Quad with a FG of ~1.010, it might taste a little thin (and a little like rocket fuel).
Any ideas how to approach this...if its a problem. I'm fermenting with a second generation cake of Ardennes.