ampete1
Member
I just brewed my first all grain batch on Thursday. I did a single infusion mash with a batch sparge. During the initial phase of the mash I had the temperature higher then I wanted (>160 degrees for about 10-15 minutes), then only got the mash down to around 158-160 for about 50-55 minutes. My efficiency was pretty low at only about 68%. The OG was 1.042 only about 3-4 points off the intended OG. I created a yeast starter a couple days in advance and pitched it to the wort.
My problem is that I had visible signs of fermentation after about 6-10 hours with a small krausen forming. The fermentation never got as vigorous as I'm used to seeing. Now on Saturday fermentation has slowed as far as the airlock is concerned, to an almost imperceivable amount. My fermenation temperatures are not the problem as it has been between 71-73 degrees.
Did I cause the issue with the higher mash temperatures? I need to take a gravity reading still, but if it is still high should I pitch more yeast?
My problem is that I had visible signs of fermentation after about 6-10 hours with a small krausen forming. The fermentation never got as vigorous as I'm used to seeing. Now on Saturday fermentation has slowed as far as the airlock is concerned, to an almost imperceivable amount. My fermenation temperatures are not the problem as it has been between 71-73 degrees.
Did I cause the issue with the higher mash temperatures? I need to take a gravity reading still, but if it is still high should I pitch more yeast?