 Dry alt anyone? |
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 Nov 21 2008, 11:38 AM
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#1
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BrewBoard star member  Group: Members Posts: 661 Joined: 19-December 04 Member No.: 3,181  |
Bad move, filled my EHLT last night and I could tell the thermometer was reading too cold ~58df so I recalibrated it - should have recalibrated at the temps I use - I knew better too. Just mashed in a dark alt at 145df and the EHERMS is taking forever to bring it up to 151df. Alt lite?
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Nov 21 2008, 12:06 PM
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#2
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BrewBoard star member Group: Members Posts: 3,657 Joined: 21-October 04 From: Indianapolis, IN Member No.: 2,869 |
Malto dextrin?
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Nov 21 2008, 12:13 PM
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#3
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BrewBoard star member Group: Members Posts: 661 Joined: 19-December 04 Member No.: 3,181 |
QUOTE(George Schmidt @ Nov 21 2008, 11:06 AM)  Malto dextrin? That's about the only thing I don't have around. Sparging now and at least it converted by taste. And I mashed thinner than usual, maybe that helped a little too. Cut the mash short. I had already topped off the hlt for sparging - so no extra hot water............ Can't do much about it now, guess I'll have a short one. |
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Nov 21 2008, 12:20 PM
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#4
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BrewBoard active member Group: Members Posts: 318 Joined: 25-October 05 From: Inman, SC Member No.: 4,524 |
Maybe toss in a little caramunich, or some other cara-malt?
<edit> Sorry, I'm a little late to the party. I brewed a CAP a few years ago on the trial run for my brew rig, and totally botched the mash-in temp. I believe it was around 143F for 30 mins or so, but it turned out alright. Hey, at least you did it with an Alt. (IMG:style_emoticons/brewboard/smile.gif) This post has been edited by Pete Maz: Nov 21 2008, 12:25 PM |
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Nov 21 2008, 12:24 PM
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#5
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BrewBoard star member Group: Members Posts: 661 Joined: 19-December 04 Member No.: 3,181 |
QUOTE(Pete Maz @ Nov 21 2008, 11:20 AM) Maybe toss in a little caramunich, or some other cara-malt? A little late for that since I'm sparging. Did have a little caravienne in the mash though. Guess I could add the maltodextrin later if it really sucks. |
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Nov 21 2008, 12:38 PM
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#6
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BrewBoard star member Group: banned Posts: 9,637 Joined: 26-July 03 Member No.: 937 |
I think alts should be pretty dry anyway so you might actually be in good shape.
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Nov 21 2008, 01:54 PM
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#7
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BrewBoard star member Group: Members Posts: 753 Joined: 4-November 07 Member No.: 10,423 |
QUOTE(MtnBrewer @ Nov 21 2008, 12:38 PM) I think alts should be pretty dry anyway so you might actually be in good shape. Bingo. I just made a smoked alt that was mashed at 148 F and finished at 1.010. |
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Nov 21 2008, 04:34 PM
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#8
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BrewBoard star member Group: Members Posts: 5,646 Joined: 17-February 04 From: Home of the Jayhawks Member No.: 1,743 |
I mash my Alts at 146-148*. Youve had a few samples mine before i think. So your good to go.
This post has been edited by blktre: Nov 21 2008, 04:35 PM |
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Nov 21 2008, 04:46 PM
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#9
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BrewBoard star member Group: Members Posts: 661 Joined: 19-December 04 Member No.: 3,181 |
Good to hear these low temps. I know I haven't gone that low with an Alt before. Maybe this will be one of those enlightening mistakes.
OTOH, I still hate %&(#_* pellets. Left a lot of brew in the kettle even after a 30 min rest for settling. |
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Nov 21 2008, 05:32 PM
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#10
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BrewBoard star member Group: Members Posts: 2,200 Joined: 29-March 04 From: Fort Collins, CO Member No.: 1,954 |
I happen to have a tankard of alt by my side presently, SG 1.057-10. Doughed in at 130 and decocted up to 149.
Especially if you ferment at 58-60° the yeast can take all the hope you give it digesting the wort. It's such a broad and tasty style, if that's the only "mistake" you made you'll be fine. |
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