planenut
Well-Known Member
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.
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.