Tossed 2nd all grain

[Yuri_Rage]

+1 to almost everything already posted, especially the "Don't dump the beer" sentiment.

In order to fix a low mash temp and keep some maltiness, run a small decoction. Grab a couple of quarts of the mash, grains and all, and boil it. Yup, boil it. Stir constantly, as scorching can be an issue. After 10-25 minutes (the longer the better), add the decocted portion back to the mash tun. Stir well.

 

[Homercidal]

Oh, jeeeeez.. He dumped the beer!

FWIW - I tested the thermometer that came with my turkey fryer and it was WAY off. Not just a couple of degrees.

I happened to have a real cheap digital probe thermometer that was very accurate, so I tossed the other one out. Just look for a cheap digital probe and check it. Likely it's not off by a degree or two. Not enough to make a difference.

Which makes me ask: How do we really check our thermometers? I'd like to know the best way.

 

[McKBrew]

Just so the OP doesn't feel bad, I dumped beer yesterday. Granted it was 4 months old, tasted like carbonated coffee and wasn't getting any better. I wouldn't have dumped your AG batch, but I'll bet you will not do it again. Good Luck on the next batch.

 

[hopsalot]

I would have ate all that sweet grain like oatmeal

 

[springer]

Just so the OP doesn't feel bad, I dumped beer yesterday. Granted it was 4 months old, tasted like carbonated coffee and wasn't getting any better. I wouldn't have dumped your AG batch, but I'll bet you will not do it again. Good Luck on the next batch.

Damn I would had that with bacon and eggs in the morning....

To the Op like been said don't . I think we all messed up once and a while see mine https://www.homebrewtalk.com/f13/my-wonderful-sunday-brew-day-71049/. But in the end even though it may not be the style of beer you were going for it could still be very tasty.

 

[steelerguy]

Thanks for all the posts!

I have realized that I was being a knob when I dumped it. The main problem is, I come from a lab background and precision is key. I am really anal about sanitizing everything and I actually write out a little plan to follow before I start my brewing. This all stems from the labs I had to do in college. So when something went completely different than what I was expecting, it through me off. Then I broke a rule that seems to hold pretty true in beer making...nothing good happens fast and I tried to quickly cool the mash.

This is definitely one of those lesson learned situations. I need to approach my beer making more like my beer drinking...sit back, relax, enjoy, and even if the beer is not the best...appreciate it for what it is (or make a mental note to never drink the piss again!). Now I am just hoping I can get out to get grain before this tropical storm Hanna hits the island so I can brew while it storms.

 

[WBC]

Just remember that you are dealing with a thermal mass and it does not change instantly to another temperature. If your mash tun is sitting there with the water stabilized at the strike temperature (water stirred) and lid on. Only then add the grains while stirring. When you get it mixed and the cover on then let it sit 5 minutes to let things stabilize again and then take the cover off and mix well and then take the temperature several places (good calibrated thermometer). You should be spot on mash temperature! If you are a degree off either way it is good! Put the lid on. Next brew you can go up or down but just do the same thing you did last time and it should repeat. Remember that grain temperature and mashtun temperature and strike water all have to be calculated every time you brew because things change.

 

[portlandbeergeek]

Which makes me ask: How do we really check our thermometers? I'd like to know the best way.

Two tests: Ice water and boiling water. Ice water will always read 32* and boiling water will always read 212* at sea level.

 

[steelerguy]

Two tests: Ice water and boiling water. Ice water will always read 32* and boiling water will always read 212* at sea level.

Boiling water is equaling 220...nice! I actually had 4 thermometers in the mash today just to test, 2 were reading about what I expected (Pyrex and Kitchen Aid meat thermometers) and the floating and another I just bought at the brew store were both reading about 160. I also put them all in a glass of water with ice and the Pyrex and Kitchen Aid were reading mid 30's while the tube and new one were reading in about 45 and 50. They are hitting the trash and I am going to order one of the one mentioned earlier in this post to be a dedicated brew thermometer.

So I was right on last week...more reason I can feel like a knob for dumping. Trust the calculators...trust the calculators...

Todays session is going so much better even with tropical strom Hanna bearing down on me outside.