Hi,
I am doing a brew in a 40L urn. I had added my grain, hit my mash temp of 68˚C and left it to do it's thing.
After 15 minutes I gave it a stir and the temp was still holding steady. When I came back at 30 minutes the temp was at 89˚C! The thermostat knob must've been knocked when I pulled the sleeping back over it.
Is there anyway that this can be saved or is it a matter of me starting all over again? Once those enzymes are exposed to that temperature is that the end of them? Right now I've pulled off the lid and sleeping back, stirred it for 5 minutes and have left it to keep going.
Hope someone can offer some help!
Post #2 made 13 years ago
Its impossible to say right now, but I imagine you will be OK. It may not be exactly what you were looking for, but I wouldn't pour it out and start over.
At higher mash temperatures you will produce a less fermentable wort. So your final gravity might be a little higher than anticipated. But if the temp held steady for 15min, you may have achieved a bulk of the conversion anyway possibly reducing the effects of the high mash temp.
The only way to find out is to ferment it out and drink. Don't worry too much, brewing is a remarkably forgiving process.
At higher mash temperatures you will produce a less fermentable wort. So your final gravity might be a little higher than anticipated. But if the temp held steady for 15min, you may have achieved a bulk of the conversion anyway possibly reducing the effects of the high mash temp.
The only way to find out is to ferment it out and drink. Don't worry too much, brewing is a remarkably forgiving process.
Post #3 made 13 years ago
Well I've taken your advice and continued the brew. Gravity prior to boil was bang on however I guess I'll have to wait until after fermentation to see what the effects were. Guess this is a good learning exercise!
Post #4 made 13 years ago
been there, done that.
don't sweat it. the beer will be fine. most of the starch conversion happens in the first 15-30 minutes of the mash anyway.
don't sweat it. the beer will be fine. most of the starch conversion happens in the first 15-30 minutes of the mash anyway.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
