We need details. Extract or all grain? What's the recipe?Hello!
I just finished a brew and went to take the OG and it seems low to me. It only reads 1.014. I’m not sure that it will be worth fermenting if that is right. Any help would be greatly appreciated! Thank you!
175 degrees F? That's way to hot. Most people mash at 148-154F. That's probably the source of your problem.
doesn't look good...so at 175 degrees F it won’t convert the starches to sugars?
The general consensus is that the higher you go the less conversion you get until the enzymes denature and conversion stops entirely.
Most people as far as I know Mash out (stop conversion) at the temperature you were mashing at.
Would you explain starting mash thickness? I think I am going to toss this failed batch and try a new one in the next day or two.No worries, I think you're looking at a failed batch but the next time mash at 148F and see how it goes. It sounds like the rest of your process is fine so you should get a decent result.
AmenMash thickness is usually defined in Quarts of water per pound of grain. Typically 1.25 to 1.5 Quarts per pound. The Mash is then heated in steps through temperatures & for hold times as listed in the recipe. This process produces the Wort which you drain into the Kettle. 2nd of the 3 steps to Beer. Mash Grain, Boil in Kettle & Ferment with Holy Yeast. Beer is Life & Life is Beer. Amen.
I've mashed up to about 155°F...max...with pretty attenuable wort, but I think 175°F was a bit much.... ;-)I think I am going to toss this failed batch and try a new one in the next day or two.
Never would've thought of that one!did you use crushed/milled grains?
Sometimes it is only one step. Usually, for meThe Mash is then heated in steps through temperatures
Please. It's farthings to the cord. Hmmph!rods to the hogshead for Americans.
My Hefeweitzen comes out the way I really prefer using a 3-step mash. A bit of a pain, really. Ah, the pains we suffer for great beer!I've done precisely one step mash in my brewing career. It was in December cause I bought under modified pilsner malt.