how will this mess up turn out?

[Matteo57]

So I was brewimg today and doimg things as usual and after doing the mash and al that good stuff I start to boil thebwort.. then I realize that it starts boiling at 221-222... come to find out the thermometer I had been using somehow was off by around 10 degrees so instead of mashing at 150 I was mashing at 160...
So just curious how this will turn out... figuring pretty full mouthfeel and probably a bit on thesweeter side, anything else?
Thanks!
Matt

 

[olz431]

Isn't the best beer discovered after a screwup?

 

[olz431]

Btw it doesn't hurt to have more than one thermometer around.

 

[RM-MN]

Your thermometer might not be off by that same amount at mashing temperature. I bought a glass lab grade thermometer that I hate because I don't like long thin glass objects in my work area but it is accurate so I use it only as I approach the strike temp to verify that my main thermometer is accurate (it isn't, it sticks a little and then moves up). My LHBS had a pile of them for around $6 each.

 

[jeffjm]

Btw it doesn't hurt to have more than one thermometer around.

Having two thermometers makes you as confident in temps as a person with two watches is confident in time.

A good writeup for calibrating thermometers can be found at http://www.allfoodbusiness.com/calibrating_thermometers.php

 

[Matteo57]

Yah I plan on snagging another thermometer somwtime soon!
In regards to the beer... just be more full mouthfeel and sweeter?

 

[unionrdr]

Yeah,you'll def get a lil bit more unfermentables in the batch. But not as much as you'd think. My mash temps were all over the map when I tried to hold temp on our electric stove with the new burners. but I still got light colors from the mash. Just a tad more malt flavor...just a little.
Now I get the mash water & pain strainer bag to about 150,stir in the grains to break up dough balls & wet evenly. Get it to about 152F,then wrap the kettle in my thinsulate lined winter hynting coat for the 1 hour mash. I use my floating thermometer in the mash at this time,& gain 1 degree instead of loosing a lot more.

 

[ACarver]

Having two thermometers makes you as confident in temps as a person with two watches is confident in time.

A good writeup for calibrating thermometers can be found at http://www.allfoodbusiness.com/calibrating_thermometers.php

Not sure how great the second calibration method is since it has no mention of elevation corrections. 1000' ASL results in about 2 deg lower boiling temp.