...but it did. Thank god. RDWHAHB is becoming my life philosophy.
At the end of June I brewed an APA just before a business trip. I really didn't have time to brew it but I had the grains, which had been sitting around for about 3 weeks, already crushed, and I didn't want them to go to waste so a couple days before I left I brewed the beer. It was a comedy of errors.
First of all, I thought I hit my strike temp dead on, but something happened because when I mashed in the temperature wouldn't go down to 152, but it stayed at about 157 the whole mash. Turns out it was hella hot in the kitchen and I forgot to take the grain temperature into account. My brew software was assuming it was about 60F when it was about 85F.
So that made me a little angry, but whatever. I was in a hurry and it was just going to go to waste anyway. So I mashed out and sparged and got the brew kettle all ready to go and as I was taking the line off the mash tun I noticed something. My hands weren't sticky. Hmm. I tasted the hydrometer sample. Not sweet. Not even a little. At this point I figured my thermometer was wrong and I must have mashed into the 160s, too high to get any fermantable sugars. Damn damn damn! Nevertheless, the OG was only a point low.
RDWHAHB
I brewed it anyway, pitched some yeast, put on the blow-off hose and went to Scotland for two weeks. To my great surprise, just before I left to the airport the beer was starting to krausen up in the carboy.
I just bottled it yesterday. It actually attenuated a half-point below what I was shooting for. What the hell happened? I tasted it, not infected at all. Very yummy, malty, with good body but not anything like I was expecting.
Did I get the starch close enough to sugar for the yeast, even if it wasn't 'sticky' or sweet to the taste?
I almost dumped the wort before the boil, but thank god for Charlie Papazian.
RDWHAHB.
At the end of June I brewed an APA just before a business trip. I really didn't have time to brew it but I had the grains, which had been sitting around for about 3 weeks, already crushed, and I didn't want them to go to waste so a couple days before I left I brewed the beer. It was a comedy of errors.
First of all, I thought I hit my strike temp dead on, but something happened because when I mashed in the temperature wouldn't go down to 152, but it stayed at about 157 the whole mash. Turns out it was hella hot in the kitchen and I forgot to take the grain temperature into account. My brew software was assuming it was about 60F when it was about 85F.
So that made me a little angry, but whatever. I was in a hurry and it was just going to go to waste anyway. So I mashed out and sparged and got the brew kettle all ready to go and as I was taking the line off the mash tun I noticed something. My hands weren't sticky. Hmm. I tasted the hydrometer sample. Not sweet. Not even a little. At this point I figured my thermometer was wrong and I must have mashed into the 160s, too high to get any fermantable sugars. Damn damn damn! Nevertheless, the OG was only a point low.
RDWHAHB
I brewed it anyway, pitched some yeast, put on the blow-off hose and went to Scotland for two weeks. To my great surprise, just before I left to the airport the beer was starting to krausen up in the carboy.
I just bottled it yesterday. It actually attenuated a half-point below what I was shooting for. What the hell happened? I tasted it, not infected at all. Very yummy, malty, with good body but not anything like I was expecting.
Did I get the starch close enough to sugar for the yeast, even if it wasn't 'sticky' or sweet to the taste?
I almost dumped the wort before the boil, but thank god for Charlie Papazian.
RDWHAHB.
Glad it turned out well!
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