FG too high! Should I re-ferment?

[OhDannyBoy]

@Visor

@jeffy

@Visor

I would never intentionally mash at those temps, especially with that O.G., unless I wanted to wind up with syrup which is about what you got.

His mash temp was 154F, not out of range.

154 may not be out of range, but mashing in >163* to me definitely is. Depending on how long it took to get down to 154* you could get a lot of enzyme fry, and little or no beta amylase activity, hence syrup.

Hmmm?.. It was down to 154 (68c) after mashing in, 5 or so mins. Following Beersmith mash temp calculations: Grain Temp set to 20c and Mash Tun Temp set to 68c = Mash In at 73c. What would you suggest? Mashing in at a lower temp?
Cheers, Dan :o

[denny]

@OhDannyBoy

@Visor

@jeffy

@Visor

I would never intentionally mash at those temps, especially with that O.G., unless I wanted to wind up with syrup which is about what you got.

His mash temp was 154F, not out of range.

154 may not be out of range, but mashing in >163* to me definitely is. Depending on how long it took to get down to 154* you could get a lot of enzyme fry, and little or no beta amylase activity, hence syrup.

Hmmm?.. It was down to 154 after mashing in, 5 or so mins. Following Beersmith mash temp calculations: Grain Temp set to 20c and Mash Tun Temp set to 68c = Mash In at 73c. What would you suggest? Mashing in at a lower temp?
Cheers, Dan :o

Nope, in 5 min. there is no problem