I did an all grain American IPA yesterday, but I ran into a serious problem. I am trying to figure out exactly how serious it is.
My thermometer appeared to be working, but apparently it would be accurate up to about 150F, then it wouldn't go above that. I am guessing the mash water was nearly boiling temp at the time I added it to the mash.
After about 1 hour, I took the temp with a different thermometer and realized my mash was sitting at about 170F. I've never had this happen before. I would appreciate some insight on what to expect from this batch. I'm guessing it's ruined at this point, but I am curious since it did extract a marginally sweet tasting wort.
The first runnings gravity was about 1.12. The final gravity before racking to the fermenter was 1.05, but I did add some DME in the boil because I've been having effeciency and body problems since starting down the all grain road.
I would appreciate any comments...
Thanks,
Todd
My thermometer appeared to be working, but apparently it would be accurate up to about 150F, then it wouldn't go above that. I am guessing the mash water was nearly boiling temp at the time I added it to the mash.
After about 1 hour, I took the temp with a different thermometer and realized my mash was sitting at about 170F. I've never had this happen before. I would appreciate some insight on what to expect from this batch. I'm guessing it's ruined at this point, but I am curious since it did extract a marginally sweet tasting wort.
The first runnings gravity was about 1.12. The final gravity before racking to the fermenter was 1.05, but I did add some DME in the boil because I've been having effeciency and body problems since starting down the all grain road.
I would appreciate any comments...
Thanks,
Todd