Hey everyone,
this past weekend I brewed an imperial coffee vanilla porter and have some concern about fermentability due to a thermometer calibration issue. My mash tun is a 48 quart coleman cooler so my target temp for mash in was for 152 giving me plenty of time to break apart dough balls and to make sure the grain was was well saturated while still maintaining a mash temp between 150 to 152 after i closed the lid. So on brew day i heated my strike water up to 168, using my stainless steel thermometer to measure the temp, and added the water and grain to the tun. Before closing the lid i placed my floating thermometer in the center. After 10 minutes from closing the lid I opened to verify the mash temp and my floating thermometer read 162/163ish. After seeing this I quickly grabbed some room temp RO water and added to the mash tun and stirred until it got down to about 152. I closed the lid for another two minutes and come back to check and the thermometer was reading 154. So i added some more RO water and got the temp down to around 150ish. I closed the lid and let the mash run its course for 80 more minutes. Post 80 minutes the floating thermometer read 149. After inspection my instant read stainless was not calibrated correctly resulting in the initial high mash temp.
So from my story above I am concerned with the 10 minutes of mashing at 162/163 as this would leave residual unfermented sugar in my beer which i do not want as I need this beer to attentuate well to reach my target FG of 1.016. I am hoping that since I caught it quickly that i might be OK. My thinking is since I heated my strike water up so hot that when I shut the mash tun lid for the first time that the temperature was dropping meaning that my mash started over 165 where no enzymes were converting the starches to sugars until after it dropped below 165. If this is the case I might have caught the temperature mistake soon enough to avoid too many unfermentatble sugars in my wort. Has anyone experienced something like this before? or has any insight on how this may potentially affect my FG?
Post boil I did hit my target SG of 1.085.I aerated the wort for 1 minute and then pitched 18 grams of re hydrated US05 yeast (based on mr malty). If I achieve 80% attenuation I will have a FG of 1.016.
this past weekend I brewed an imperial coffee vanilla porter and have some concern about fermentability due to a thermometer calibration issue. My mash tun is a 48 quart coleman cooler so my target temp for mash in was for 152 giving me plenty of time to break apart dough balls and to make sure the grain was was well saturated while still maintaining a mash temp between 150 to 152 after i closed the lid. So on brew day i heated my strike water up to 168, using my stainless steel thermometer to measure the temp, and added the water and grain to the tun. Before closing the lid i placed my floating thermometer in the center. After 10 minutes from closing the lid I opened to verify the mash temp and my floating thermometer read 162/163ish. After seeing this I quickly grabbed some room temp RO water and added to the mash tun and stirred until it got down to about 152. I closed the lid for another two minutes and come back to check and the thermometer was reading 154. So i added some more RO water and got the temp down to around 150ish. I closed the lid and let the mash run its course for 80 more minutes. Post 80 minutes the floating thermometer read 149. After inspection my instant read stainless was not calibrated correctly resulting in the initial high mash temp.
So from my story above I am concerned with the 10 minutes of mashing at 162/163 as this would leave residual unfermented sugar in my beer which i do not want as I need this beer to attentuate well to reach my target FG of 1.016. I am hoping that since I caught it quickly that i might be OK. My thinking is since I heated my strike water up so hot that when I shut the mash tun lid for the first time that the temperature was dropping meaning that my mash started over 165 where no enzymes were converting the starches to sugars until after it dropped below 165. If this is the case I might have caught the temperature mistake soon enough to avoid too many unfermentatble sugars in my wort. Has anyone experienced something like this before? or has any insight on how this may potentially affect my FG?
Post boil I did hit my target SG of 1.085.I aerated the wort for 1 minute and then pitched 18 grams of re hydrated US05 yeast (based on mr malty). If I achieve 80% attenuation I will have a FG of 1.016.
what beer does Lagunitas mash over 160? in my grain bill i added flaked oats (4% of the grain bill) to help with body and head retention....
