Mashed too high with 1968, options?

whats your target FG? 1.010-1.015? 155 is a bit warm, but I don't think you'll end up with an excessive amount of unfermentables if thats what you're worried about. it wont hurt to pitch the us-05 as well, but it also may not change anything. if it was me i'd just let it ride. i've mashed higher than i intended before and still hit my FG

 

RDWHAHB...that is the only advise I have for you. If you add US-05 it would probably dominate, and I would just save the 1968 for a later brew. I have always gotten higher than expected attenuation with 1968, so I would wait it out if I were you.

 

You could also add about a pound of table sugar to dry it out a bit. Overall though I don't think it will finish too high given the right amount of pitched yeast.

 

Yes, I'd do the sugar addition as well, or I'd let it ride initially, if after you get to f.g. it tastes too sweet for what you are going for (e.g., malt dominates the hops more than you'd like) then I'd add the U.S.-05 (or add sugar then). For a variation on that theme add the U.S.-05 on day 3. That way you still get some of the 1968 character but wind up with a lower f.g.

 

When I have this problem I just move my thermometer to a cooler spot.

 

Let it ride.

 

If you have some form of temperature control you could always ferment at the upper end of the recommend temperature and/or let it free rise after the first 36 - 48 hours.

 

Adding sugar at this stage will not dry it out. It will only add more sugar to be converted into alcohol. The longer chain sugars that were produced by the higher temperature mash will still be present. The proper way of using sugar to produce is a dry beer is by replacing a percentage of your grain bill with sugar, producing a more fermentable wort at the same OG. It is probably too late as I am writing this but you could add some additional bittering hops to help offset the higher FG.

I do not have much experience with 1968 so I cannot comment on that.

Either way it will still be a good beer.

 

You could boil 1.5#s sugar in 1 gal of water and add that to get 6 gal around the same OG. This will help produce a dryer beer but will totally mess with your IBU and SRM calculations (not to mention give you an extra gallon of beer that won't fit in your keg).

 

Adding sugar may dry it out, but only in the sense that your increasing your OG, but the Final gravity would be the same regardless.

Seriously, wait it out...you may be suprised.

 

When pitched in the proper quantities, I've never had a problem with 1968 getting to my target FG. A long while ago, before the old forums went down, I posted a thread on how it absolutely tore through a DIPA I had brewed. But on that particular beer, I made sure I had plenty of yeast to do the job and lots of aeration.

I routinely mash between 154 and 156 and my FGs are between 1.010 and 1.012 with this strain.

 

Yeast nutrient.

 

Correct. Adding sugar at this stage won't dry it out. Sugar should be used in place of extract. In this instance he is going to up his ABV only. His yeast may begin attenuating the highly fermentable sugar and end up with a higher final gravity.

 

From what I'm told, next time you could let the mash cool and throw in a half pound or so of base malt.This method might not be 100% the same as starting your mash in range for beta amylases. There is something about beta amylases needing so many rings to cling onto and the sugars might be too chopped up for the normal amount to be available . But then again you can only make so many simple sugars that it might be a wash.

I got this from the suggestion to add in extract to a partial mash so the beta amylases can work on the extract. This can be helpful for extracts that are meant to be used with sugar.

But as others and I have said, don't worry. I'm not a true believer that most home-brewers (including myself) really know what the true mash temp is. I do think though that if you are constant in your methods that you can use your taste buds to calibrate your system.

 

Another thing I just thought to ask is when you figured out you were mashing at 155°? Have some cold water on hand (or hot water alternatively) next time to level out your mash temp. I generally try to hit my mash temp on the high end of where I want it in, it is much easier to level the temp out if you end up on the high side.