Verio
Well-Known Member
I mashed in at around 163, and it's slowly dropped down to 158 in the last 20 minutes... what are the effects of too high mash temp?
Thanks
Thanks
What style are you making and what kind of yeast are you using? A high temperature like that is going to have a lot of unfermentable sugars remaining in the beer after it has fermented out. You can anticipate it to be on the sweeter side and full bodied.
Next time try adding a little cold water to bring your mash temp down to your target temp.
Since you didnt hit your target temp. nor the s.g., Sounds as if this beer will be very full bodied and very sweet. If you suspect your yeast may not attenuate down enough, I myself, would pitch some champagne yeast to dry it out a bit. will also bring up the alc.%. Don't want it to be too cloyingly sweet. even with age, doesnt seem that will calm down at all.
I'm pretty sure pitching champagne yeast will not help with this brew. THe "problem" may be that you end up with a higher than expected/desired final gravity because of the amount of non-fermentable sugars from the high mash temp. Champagne yeast cannot ferment non-fermentable sugars. Pitching champagne yeast helps if the original yeast pooped out because of low nutrients or high alcohol content, but there still has to be fermentable sugars in the beer.
... please correct me if I'm wrong here, but a lot of this is speculation anyway. I've been doing quite a bit of research about high Mash temperatures, and unless I went over 170 (which I didn't), there are still fermentable sugars in my Wort. Plus, this is a Partial Mash, and the grains only consisted of 2 lbs, with another 5 lbs of LME.
... please correct me if I'm wrong here, but a lot of this is speculation anyway. I've been doing quite a bit of research about high Mash temperatures, and unless I went over 170 (which I didn't), there are still fermentable sugars in my Wort. Plus, this is a Partial Mash, and the grains only consisted of 2 lbs, with another 5 lbs of LME.
Not to be a debbie downer, but I don't really think it's going to turn out that bad. I just wanted to know what the effects were of a high mash temperatures, and the worst that can happen is, it's a bit more full bodied.
The SG ended up at 1.047, and the recipe sheet says it should be around 1.051.
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