Help!
Facts:
I did a mash at high temp (165F = 74ºC), that went down to (150F = 66ºC) over the course of 2h (was open to let it cool).
I did not know that this could kill enzymes and cause unfermentables that leave a high FG, and that with enzymes dead, there would be no conversion even when lowering the temp.
Pitched at 26 because I didn't have enough patience that day.
Usually my beers end fermentation within 6 days (fermentation temp of 20-21ºC).
Ingredients (Hefeweizen):
6.6 pounds (3kg) pilsen
4.4 pounds (2kg) wheat
3.5oz (100gr) caramunich
OG: 1055
At day 6, the hydrometer reads 1026.
I stired the bucket a bit in hopes that it's stuck fermentation and not unfermentables.
Can this be solved? If not, will it be drinkable?
Facts:
I did a mash at high temp (165F = 74ºC), that went down to (150F = 66ºC) over the course of 2h (was open to let it cool).
I did not know that this could kill enzymes and cause unfermentables that leave a high FG, and that with enzymes dead, there would be no conversion even when lowering the temp.
Pitched at 26 because I didn't have enough patience that day.
Usually my beers end fermentation within 6 days (fermentation temp of 20-21ºC).
Ingredients (Hefeweizen):
6.6 pounds (3kg) pilsen
4.4 pounds (2kg) wheat
3.5oz (100gr) caramunich
OG: 1055
At day 6, the hydrometer reads 1026.
I stired the bucket a bit in hopes that it's stuck fermentation and not unfermentables.
Can this be solved? If not, will it be drinkable?