Doughing in at near boiling

[JONNYROTTEN]

My PID is appartley not working the reading is off. It says 148. Rushing my brew day I didnt double check with my thermometer.
2 minutes after dumping the grain I see some bubbles and the beginning of a hot break. I killed the power stirred it up a bit and It turned out I dumped the grain at around 195 deg.

Its now mashing at that temp with the power off...is this brew shot?

This is what I get for rushing my brew day...supposed to be my Christmas beer...crap

 

[bracconiere]

My PID is appartley not working the reading is off. It says 148. Rushing my brew day I didnt double check with my thermometer.
2 minutes after dumping the grain I see some bubbles and the beginning of a hot break. I killed the power stirred it up a bit and It turned out I dumped the grain at around 195 deg.

Its now mashing at that temp with the power off...is this brew shot?

This is what I get for rushing my brew day...supposed to be my Christmas beer...crap

you got about 5-10 minutes to add cold water or it will denature the enzymes...

 

[ccous]

I believe it is shot. Unless you were able to act quickly to lower the temp likely the enzymes are pretty well denatured.

 

[bracconiere]

and unless you got alpha & gluco amylase laying around. no, it will not convert...

 

[bracconiere]

I believe it is shot. Enzymes likely pretty well denatured. If any aren’t the activity will be very low

i'd say it'd take more then seconds to denature the enzymes? a few minutes more likely...

 

[JONNYROTTEN]

So what do you think I should do?

Take a reading at 30 and see if I got conversion?
What would the reading be if I didnt get conversion? I'm sure it wont be like a straight water reading?

Even I get conversion will I get nasty off flavor (tannins)

 

[bracconiere]

you could pull a sample out of the mash tun. and check the gravity? i'd just say add some cold water though. or if you use a immersion chiller? use that.

time's a ticking. you got 5 minutes from adding the grain....

 

[bracconiere]

first post was 12 minutes ago. still might have a chance, lol

 

[tll77]

If you have any base malt around(6 row would be best for this) toss in a couple lbs fter you have cooled back to your mash temp.

 

[JONNYROTTEN]

you could pull a sample out of the mash tun. and check the gravity? i'd just say add some cold water though. or if you use a immersion chiller? use that.

time's a ticking. you got 5 minutes from adding the grain....

Its already been like 15 or 20 minutes....whats done is done

 

[bracconiere]

If you have any base malt around(6 row would be best for this) toss in a couple lbs fter you have cooled back to your mash temp.

this is a good idea. and i find when i check my mash gravity at mash temp my final beer is about that gravity at room temp....

 

[bracconiere]

this could be useful info for you

https://www.homebrewtalk.com/forum/...f-adjunct-corn-possible-in-2-row-mash.383473/

 

[mongoose33]

You could at this point cool it down and see if you get anything. Part of the problem is that to add enough cold water to cool it down is to greatly dilute the mash. So either way, I think you're toast.

 

[mongoose33]

If you have any base malt around(6 row would be best for this) toss in a couple lbs fter you have cooled back to your mash temp.

With my new system I had the opposite problem--I missed my mash temp a lot--had 135 degrees. I ended up adding a gallon of boiling water to bring the temps up, then using a gut feeling/WAG approach, added 2.2 pounds of crushed grain to make up for the additional water.

BTW, it ended up ok--a little weaker in the malty department than I was aiming for, but it turned out to be a good beer.


So, yeah, adding water to bring down the temp, then adding additional grain might work. Unclear if the grain will have enough diastatic power to convert the original grain, but at this point what's there to lose? Answer: the additional grain, and only that.

 

[mongoose33]

Duplicate

 

[JONNYROTTEN]

I broke out the chiller and got it down to 155 in around 20 minutes from dough in..I'm thinking I'm wasting time at this point and its shot...If I want to add more 2 row at what point should I add it. Now without knowing what conversion I'll get or wait a while longer?

Even If I add some 2 row do you think I've extracted tannins and the final product will taste like crp either way?

 

[tll77]

Do you have a way to check or confirm conversion?

 

[Iseneye]

Dump it and give the grain to the birds.

 

[bleme]

You can't go by a gravity reading because you are going to be reading starches, not sugars. If it were me, I'd add more base malt (in bulk they are practically free) and mash at 147F for an hour or three.

I wouldn't worry about tannins. IF they are in there, I'd just decide they were 'interesting' and drink on.

 

[JONNYROTTEN]

You can't go by a gravity reading because you are going to be reading starches, not sugars. If it were me, I'd add more base malt (in bulk they are practically free) and mash at 147F for an hour or three.

I wouldn't worry about tannins. IF they are in there, I'd just decide they were 'interesting' and drink on.

Its a 10 gallon batch with 25 pounds of 2 row...if I doubled it by adding more grain its a full bag possibly down the drain if it doesnt work out...

I bought water so as it sits with the grain I'm already dumping $50....should I cut my losses or dump another $25 pounds in grain....possibly losing a full sack of grain if that doesnt work....what to do what to do.

 

[Rodent]

you could iodine check the wort to confirm starch conversion, no?

 

[JONNYROTTEN]

You can't go by a gravity reading because you are going to be reading starches, not sugars.

ok so I pulled a sample right after chilling down to 155 somewhere around 20 to 30 minutes after doughing in, chilled the sample to 60 for calibration on the hydrometer and I'm at 1.047 of a target 1.062. Thats before the boil off rate which will up the OG....are you saying this isnt an accurate reading? Its almost giving me hope.

At this point its been over an hour total time since adding the grains. I'm going to take another reading now and see where I'm at.

 

[mongoose33]

Taste it. Any sweetness?

 

[OG-wan Kenobi]

I would add 6 row and mash that for 30 minutes at 152 and add a bunch off dry hops to fight tannins

 

[bracconiere]

your big beer might end up a small beer with a high FG.

acording to the math on that other topic i posted.. you'ld only need 7#'s of 2 row at 140L to convert your 25 lbs...

 

[JONNYROTTEN]

Taste it. Any sweetness?

All my IPA samples tastes like the milk in the bottom of the bowl of cocoa puffs, sweet and grainy

THis sample actually tastes a little drier and watery (ish) but not bad or weak...think I could survive this one?

 

[JONNYROTTEN]

your big beer might end up a small beer with a high FG.

acording to the math on that other topic i posted.. you'ld only need 7#'s of 2 row at 140L to convert your 25 lbs...

So add 7#'s and mash another hour? I'm OK with that if it would work

 

[mongoose33]

So add 7#'s and mash another hour? I'm OK with that if it would work

Yes, do that. You haven't much to lose, and you're running out of time to do anything.

I'd do 10#.

 

[tll77]

With less enzymes you may need a slightly longer mash. Use iodine to check for conversion.

 

[bracconiere]

So add 7#'s and mash another hour? I'm OK with that if it would work

should... you'd have a mash with 40 litner, and that other thread from 2013 about mashing corn, said that would be enough diastatic power to convert. probably could use less because if your at 1.047 already. it converted some then.