Mash temperature and results

[planenut]

I've had a couple batches that fermented well but stopped around 1.020. 2 with liquid yeast and one with dry yeast. They started with a fairly high OG of 1.050 - 1.070. They turned out tasting ok though.

The latest is a brown ale that started at 1.061 and I used 1098 yeast with a starter (shaken for 24 hours). At 7 days 1.023. At 14 days 1.022 (tastes and looks good). The higher FG might even lend itself to a better mouthfeel. Kept at 66-68 the entire 14 days.

My question.... Could it be a higher mash temperature say in the 158 range would make it have a maltier taste but not ferment as well?

At first I thought it was a liquid yeast thing but am now leaning toward a higher mash temp being the culprit.

 

[Calico Jack]

I've had a couple batches that fermented well but stopped around 1.020. 2 with liquid yeast and one with dry yeast. They started with a fairly high OG of 1.050 - 1.070. They turned out tasting ok though.

The latest is a brown ale that started at 1.061 and I used 1098 yeast with a starter (shaken for 24 hours). At 7 days 1.023. At 14 days 1.022 (tastes and looks good). The higher FG might even lend itself to a better mouthfeel. Kept at 66-68 the entire 14 days.

My question.... Could it be a higher mash temperature say in the 158 range would make it have a maltier taste but not ferment as well?

At first I thought it was a liquid yeast thing but am now leaning toward a higher mash temp being the culprit.

A higher mash temp will give you a sweeter flavor. I usually pitch 2 packets of dry yeast for anything above 1.050 and ALWAYS make a starter when using liquid yeast.

 

[as_saturn_ascends]

Definitely your mash temp. I usually brew at a lower mash temp if i want my FG to be lower. Up to 156-158 if i want it to be up where you are right now. It will directly affect it. and can make it easy to make sweet or dry stouts etc.

 

[coypoo]

1. 158 will definitely result in a less-attenuative wort
2. Brew it again and mash at 154ish and see if you like it. I have been mashing at about 152 for a lot of my beers lately and have been getting about 81% attenuation. Good for some beers (IPAs, etc) that I want to be drier, but for things like browns, porters, etc, I am going to start mashing higher (154ish) to get hopefully get about 75% AA.