Mashed too high, best "solution"?

[bduane]

Making a English IPA. I am pretty sure i mashed too high due to a bad thermometer, i discovered the problem too late unfortunately as it is fermenting using Danstar Nottingham. Fermentation slowed significantly after less than 48 hours. I am pretty sure i have a lot of unfermentable sugars in there.

I have heard recommendations such as using a stronger yeast that can deal with longer chain sugars and adding some Amylase Enzymes. Is there any solution that will end in good results? Obviously a sweet IPA isn't desirable.

My OG was 1.058, still waiting on the "final" FG.

I've also heard some people say the Amylase Enzymes wont stop, creating a very dry beer at around 1.000. Other people said that they used them and their FG stopped near where they wanted it, sometimes as high as 1.018

What is your expirience?

 

[Shinglejohn]

My best advice is to not mess with it, just drink it and enjoy. How high did it mash?

 

[JonK331]

I would just give it some time and then take a hydro reading. You may not have anything to worry about. How high do you think the mash was? You can check how much your thermometer is off by putting it in boiling water.

 

[DannPM]

I agree with above, don't mess. If you're hell bent on doing something though the addition of simple sugars will dry any beer out.

 

[bduane]

I'm *guessing* it was around 160-165F.

Won't adding simple sugars just increase the ABV, not decrease the FG, resulting in a beer that is just as sweet with more alcohol?

I may be getting ahead of myself, but i stuck the thermometer in water that i knew was 150F based on the calibrated thermometer of my brew kettle, and the thermometer read about 140F.

Another time i stuck it in ice water and the thermometer read 40F. So it is very inconsistent. I have ordered a better thermometer for future brews, just want to see what options it turns out i mashed this one way too high.

 

[Shinglejohn]

In all honesty, Just dont worry about it. Its never really a good idea to try to "fix" a beer. Who knows, might be interesting.

 

[elvestinkle]

I'd wait a week, and then take a gravity sample. Make sure to taste the sample! 160 is pretty durned high, but the only way to know how much sugar was available for the yeast to eat up is to check.

 

[turkeyjerky214]

I've actually got a maple oatmeal stout that finished at 1.020 when I was shooting for around 1.015. If I added some sugar, I know it would bump the abv, but would it give the illusion of being drier than it is?

 

[geer537]

I am not advocating this at all- BUT if you feel experimental I had the same issue recently.

https://www.homebrewtalk.com/f163/fixing-high-final-gravity-liquid-exo-alph-amylase-290268/

Once I determined my FG was too high (3 days at the same Gravity readin) I added the Amylase, heated the fermentor up, gave it a little swirl, and fermentation was off in a day. I 'manually' stopped the yeast. If you are bottling, I wouldn't suggest doing what I did.

Most likely you are fine but if you determine you want to try the amylase thing, let us know how it turns out.

 

[bduane]

After 2 days of active fermentation, then 2 more days of slow fermentation, i decided to check my gravity, my hydrometer read 1.010.

My hydrometer reads 4 points low, putting me right where i want to be i think for a medium bodied IPA.

 

[Shinglejohn]

After 2 days of active fermentation, then 2 more days of slow fermentation, i decided to check my gravity, my hydrometer read 1.010.

My hydrometer reads 4 points low, putting me right where i want to be i think for a medium bodied IPA.

Whad i tell ya?!

 

[aNYbrewery]

I mashed an IPA at 160 a little while back by accident too. I freaked out at first too. Did some reading and saw Lagunitas IPA is mashed at 160 which made me relax about it. Left it alone to do it's thing, turned out awesome, a little more body and sweetness but it was great.