Metsbrew
Well-Known Member
... My thermometer broke and I mashed at 130?
What would happen if....
- Thread starter Metsbrew
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The enzymes that convert starch to fermentable sugars don't do much at that temp. Likely you you will have a very unfermentable wort. I.e., OG -= 1.060, FG = 1.040. Or worse.
Let the fermentation go. Use a wine thief to test it. If you get horrible attenuation, consider amylase enzymes.
That's my guess. I've never experienced this.
Let the fermentation go. Use a wine thief to test it. If you get horrible attenuation, consider amylase enzymes.
That's my guess. I've never experienced this.
... some chat about freezing yeast, removed by me...
[edit] Woops, this had NOTHING to do with your question. WTH was that? Wrong thread, and that is the FIRST time I've ever done that. Please ignore.
[edit] Woops, this had NOTHING to do with your question. WTH was that? Wrong thread, and that is the FIRST time I've ever done that. Please ignore.
COLObrewer
Well-Known Member
Little to no conversion of starches to sugars, 130 is just below the very beginning of the malt producing amylase (Which produce maltose). What was the OG?
COLObrewer
Well-Known Member
Passed pawn dood, you're fast!! +1 on the amylase enzyme, your mash didn't create any, this would at least give you some conversion.
OP
OP
Metsbrew
Well-Known Member
Well here's the whole story, guess I shoulda told you first. That same night we broke our hydrometer. I guess we drank a little too much homebrew. Anyhow I didnt realize the thermo was broke till later it was saying room temp was 90. So to make a long story short, I thought it broke afterwards and the mash was ok. I let it go a month in primary and kegged it. It's an ipa. Has a really good hop flavor, but tastes watery. It's still young so I'm not sure yet.
OK, that's water (beer?) under the bridge. Consider it a learning experience.
Try brewing in the morning without beer. That's what I do. I know it's great to drink while brewing, but if you want the best brewday, start at sunup.
Try brewing in the morning without beer. That's what I do. I know it's great to drink while brewing, but if you want the best brewday, start at sunup.
OP
OP
Metsbrew
Well-Known Member
Who said it wasn't morning? Haha surprisingly it's not too bad. Real hoppy
Heh. Right, me and my assumptions.
Anyway, good luck on your next brew. I'll bet it will be super.
Homebrewtastic
Well-Known Member
I had this happen to me about a month ago. My thermometer wasn't working (it was even a good digital one) and was reading 15 degrees warmer than the actual temps. I ended up mashing at 135 and had 52% efficiency. I ended up making a step-wort that could make up the missing gravity points, boiled it down to an extract like syrup, and added it to the beer.
