After not being able to brew for about 7 months, I knocked off 3 batches since the beginning of August.
The first was EdWort's Haus Pale. I realized once I mashed in that I way overshot my mash temp by almost 10 degrees only to find out later that my main thermometer was 10 degrees off. It took me about 5-10 minutes to regulate my mash temp to where I wanted it at 152*.
It has been in the keg now for 2 and a half weeks, and is perfectly carbed, but is looks like a Hefe. Could the initial shock of the high mash temp have caused this beer to not be able to clear? Usually after 2 weeks, all of my beers clear right up.
BTW, the yeast was a smack pack of 1056 and I used Whirflock at 15 minutes as normal.
Thanks
The first was EdWort's Haus Pale. I realized once I mashed in that I way overshot my mash temp by almost 10 degrees only to find out later that my main thermometer was 10 degrees off. It took me about 5-10 minutes to regulate my mash temp to where I wanted it at 152*.
It has been in the keg now for 2 and a half weeks, and is perfectly carbed, but is looks like a Hefe. Could the initial shock of the high mash temp have caused this beer to not be able to clear? Usually after 2 weeks, all of my beers clear right up.
BTW, the yeast was a smack pack of 1056 and I used Whirflock at 15 minutes as normal.
Thanks