Hi all,
I’m a reasonably experienced homebrewer but have never been good at correcting my own mistakes. I mashed a 10 gallon batch of Denny’s Rye IPA at too high a temperature (actually, my sacc rest was too short and I attempted a mashout too soon). The fermentation has stopped at 1.030. I tried rousing the yeast and warming it up, but I’m afraid the poor yeast have done all they can do. Should I dump it?
There are a few things you could try.
Take a sample and mix pre-determined amounts of beer with water
When it gets to tasting good try watering down a gallon and force carbing it.
If that is good then do the whole batch.
Pre boiled/cooled water of course
I had this happen with a Wee Heavy and 90/- parti-gyle.
Used my HLT as an electric mash tun and forgot about the high set point (moron I know)
The Wee Heavy I soured and will know in a year if its any good.
The 90/- is going to be an 80/- this weekend 