lovebrewin
Well-Known Member
- Joined
- Feb 26, 2013
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How detrimental to the final product can these overshoots be?
I had a big overshoot when mashing my milk stout last weekend and I'm concerned the final product may turn out too sweet... It was up to like 88c for 5 mins and my concern is that it would have affected the enzymes that convert the fermentable sugars???
It's been in the fermenter for a week OG was 1.079 (crazy high I know for a sweet stout) it's now at about 1.029 corrected refractometer reading. I'm hoping it will continue to drop over the next week or so but there is no airlock activity. And it's slowed down a lot.
Yeast is wyeast London esb
2.5l starter at 1.040 on stir plate
Ferment temp at 18c
Any feedback would be greatly appreciated!!
Cheers
Brendan
I had a big overshoot when mashing my milk stout last weekend and I'm concerned the final product may turn out too sweet... It was up to like 88c for 5 mins and my concern is that it would have affected the enzymes that convert the fermentable sugars???
It's been in the fermenter for a week OG was 1.079 (crazy high I know for a sweet stout) it's now at about 1.029 corrected refractometer reading. I'm hoping it will continue to drop over the next week or so but there is no airlock activity. And it's slowed down a lot.
Yeast is wyeast London esb
2.5l starter at 1.040 on stir plate
Ferment temp at 18c
Any feedback would be greatly appreciated!!
Cheers
Brendan