Sure, that would be useful information. But anything dissolved/suspended (including unconverted starches) can affect gravity. While you're at it, taste the sample. If it's sweet, that would be a positive sign.If they gravity is ok does that mean anything? I was so mad I forgot to check it. I can use a wine thief and check?
great ideaIf it ever happens to you again, consider adding cold water to the mash to lower the temperature quicker. You can always boil off the extra water after the mash is done. I always have a 1 gallon pitcher of cold or room temp. water handy when I mash in so I can adjust the temperature if needed immediately. Good luck.
Ordered just nowThe amylase is cheap, $3-4 for a packet, I use it whenever my mash temp goes too high or when I have a higher proportion of unmalted or flaked grain and worry about complete conversion. I just add a teaspoon to the mash and stir it up, it isn't something you can reasonably overdo and even when it's not needed it does no harm.
But it sounds like you got at least partial if not full conversion so your beer will likely turn out awesome
Yeah, I've read somewhere that the denaturing of enzymes is a temperature over time process, it doesn't happen all at once. The chances are high that you will have a successful beer, even if the OG/FG and ABV are a bit low, in which case, it'll be a nice session beer!!If it ever happens to you again, consider adding cold water to the mash to lower the temperature quicker. You can always boil off the extra water after the mash is done. I always have a 1 gallon pitcher of cold or room temp. water handy when I mash in so I can adjust the temperature if needed immediately. Good luck.
Uh huh-huh huh-huh...you said "load"A few minutes above 160F will definitely not ruin your beer. It may have destroyed some of the initial enzyme load but if you reduced the temperature quickly this will definitely still produce fermentable beer. I would recommend waiting 7-10 days in primary and checking final gravity with a hydrometer before adding amylase.
Any chance your yeast was bad? If you still don't see any action by morning you might try pitching more yeast. If it was at all sweet and sticky you will absolutely get some fermentation.Well 8 hours an no action yet...it was a slurry of S-04 I usually see action by now
Barley Malt mashes do make unfermentable dextrins (sometimes lots and lots of them, as may be the OP's case), but they are not usually (in modern times anyway) referred to as "maltodextrin." "Maltodextrin" has a specific meaning as a product derived from partial hydrolysis of (ironically) non-barley non-malt starch sources. I mention this because if you refer to "maltodextrin" in other contexts, I think people will generally think you're talking about the add-in product.I reckon your maltodextrin level will be a bit higher than normal and give you a slightly sweeter ale but should be ok.
Good idea. Finally, a useful application of the dreaded iodine test!test your wort with iodine to see if there is any starch in it, it will turn black if there is.
Takes some time to dial it in but it's WELL worth the time.Since one aspect of this discussion is "how to adjust mash temps when they are too high/too low," I'll just add that if you do the math (or use dialed-in brewing software* that does the math for you), you can hit whatever mash temps you want very closely, without ever having to adjust after the fact.
*By dialed-in brewing software, I mean software that includes a parameter for your mash tun's thermal mass, which is not hard to determine. No one should ever (IMO) have to say... "The calculator says to use 165 degree strike water, but I usually need water about 5 degrees higher than the calculator says."
I stir in ice to bring the mash temperature down, works fast and less water.If it ever happens to you again, consider adding cold water to the mash to lower the temperature quicker. You can always boil off the extra water after the mash is done. I always have a 1 gallon pitcher of cold or room temp. water handy when I mash in so I can adjust the temperature if needed immediately. Good luck.
If you can't get to the LHBS pick up some Bean- O at the grocery, its about the same enzyme.I don't worry about a fermentation for at least 36 hours. Rarely am I disappointed.
Using the amylase enzyme is a great idea. Your problem is too many long chain sugars. You could thin it out adding some dextrose or even sucrose.
I've started increasing temperature using boiling water. It's instant and predictable. It may thin your mash a bit but it's not a problem. Adding cool water to bring temp down works well and it's very fast too. Again, it'll thin your mash but that's less of a sin than too hot for too long.
So the question I have is, how low did the temp drop once you added grain, and how long did it take for you to get up to 150? Conversion happens within a range of temps 140-158 and the majority can happen quickly. I wouldn’t toss it. It could be a little lighter on ABV, and might have more body than you intended, but it could still turn out to be a good beer. Experiences like this are for learning.I do BIAB one kettle. when I added the grain the temp dropped to much. I added heat and turned off at 150 and put on the lid. It kept going up. I then put kettle in cold water To bring down. Took 15 minutes to get it back to 150