jrlemay
New Member
- Joined
- Jan 20, 2013
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I just completed my 2nd AG brew, Bavarian hefeweizen. The major lesson I learned this time was: use a freakin' mash calculator. My mash temp was way high - around 175 F. The target was 153 F.
I know that high mash temps lead to less ferment able sugars, but I actually hit my projected OG.so my question is - how did this happen and what other consequences should I expect?
I know that high mash temps lead to less ferment able sugars, but I actually hit my projected OG.so my question is - how did this happen and what other consequences should I expect?