Stalled fermentation What did i miss?

[MountainHighYeast]

I'll email you a pint

Make it two.

 

[william_shakes_beer]

That batch is in the keg, i'm prepping for my next one. Just for fun I plugged my particulars into this Mash Infusion and Rest Schedule Calculator - Brewer's Friend mash calculator to determine my initial dough temp. . It said I should dough in at 72.1F WTF? we all know from my experience that that will result in an unfermentable wort. Has the whole world gone mad???

 

[VikeMan]

Just for fun I plugged my particulars into this Mash Infusion and Rest Schedule Calculator - Brewer's Friend mash calculator to determine my initial dough temp. . It said I should dough in at 72.1F WTF? we all know from my experience that that will result in an unfermentable wort. Has the whole world gone mad???

It's telling you to use strike water at 172.1F because the rest temperature is set to 165F. That rest temperature is user input.

 

[william_shakes_beer]

At the OP yo can see that the stalled batch started with a dough in at 170 which resulted in a stalled fement caued by unfermentable wort.

 

[VikeMan]

It's telling you to use strike water at 172.1F because the rest temperature is set to 165F. That rest temperature is user input.

At the OP yo can see that the stalled batch started with a dough in at 170 which resulted in a stalled fement caued by unfermentable wort.

And again I say: the reason it's telling you to use strike water at 172F is because you have the rest temperature (i.e. the mash temperature) set to 165F. It's not a calculator gone mad. It's the correct answer given the input.