Mash temp a bit high

[Brew_Bro]

I am doing a SMaSH saison with 11# of two-row. I mashed in at 158f expecting it to drop to 148-150, but it only came down to 152 withing about 5 min. An idea of effects this will have?

Thanks all.

BB

 

[Damoxemus]

You could add a bit more cool water to bring it down to 147f or whatever. Where it is now will just mean a few more unfermentables.

Are you using 3711 by chance?

 

[Brew_Bro]

I am, actually.

 

[Damoxemus]

That yeast tends to eat up a LOT of sugar so you'll still get a nice, dry saison probably.
I wouldn't worry about the mash temp too much.

 

[Brew_Bro]

Ah, good to know. Thanks, Damo!

 

[Damoxemus]

Ah, good to know. Thanks, Damo!

So, how did it turn out?

 

[JustLooking]

What yeast?

 

[MagicMatt]

What yeast?

Are you using 3711 by chance?

I am, actually.

10charsMin

 

[Brew_Bro]

So, how did it turn out?

Don't know yet. OG was 1.046, which is about .010 points below expected, a week ago gravity was 1.012. Will be bottling this week, assuming it's drinkable.

 

[Brew_Bro]

So this ended up being a pretty good brew. Kind of a silky mouthfeel with hints of sweetness and citrus. Good summer brew, I'm pleased.