m0nkeybl1tz
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- May 19, 2013
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So my buddy and I decided to do our first partial mash last night, and we screwed it up pretty badly. I was just wondering what effects this will have on the final beer, and whether it's still worth letting it ferment.
1. During the mash, we didn't control the temperature very well. The first 20 minutes were too hot (~160), and the next 20 were too cold (~140). We got it more or less right for the last 20, and we did 10 more minutes for good measure, but we're not sure what effect this will have.
2. We bought a packet of 5 Irish moss tablets, and at the end of the boil my buddy threw in all 5.
3. We were making a cherry wheat, and I think we added the cherry syrup too late in the boil. We added it with about 5 minutes left, and when we poured it into the fermenter it looked kind of thick and chunky.
One other problem, and I'm not sure where it came from, is that when we poured it into the fermenter, there was a clear layer about an inch thick on top that I'd never seen before. So what do you guys think? Is this salvageable?
1. During the mash, we didn't control the temperature very well. The first 20 minutes were too hot (~160), and the next 20 were too cold (~140). We got it more or less right for the last 20, and we did 10 more minutes for good measure, but we're not sure what effect this will have.
2. We bought a packet of 5 Irish moss tablets, and at the end of the boil my buddy threw in all 5.
3. We were making a cherry wheat, and I think we added the cherry syrup too late in the boil. We added it with about 5 minutes left, and when we poured it into the fermenter it looked kind of thick and chunky.
One other problem, and I'm not sure where it came from, is that when we poured it into the fermenter, there was a clear layer about an inch thick on top that I'd never seen before. So what do you guys think? Is this salvageable?
Any excess Irish moss just falls to the bottom (it doesn't dissolve in the beer) so you shouldn't notice any problems.
