Mash Temp.

[BeerBear]

I’ve just finished my brew day and thought that some of the readings I was getting off my thermometer seemed slightly out as I was cooling my wort. I’ve just done a couple of checks using a different older thermometer, which showed a 7 degree difference! Just got back from the shop with a new thermometer to check and the one I used for my brew was confirmed as 7 degrees out. So I ended up with a mash temp of about 72 degrees. Can anyone tell me what this will do to the brew. Is it screwed or will it be drinkable?

Cheers

[pas8280]

It should be fine although right at the top end it may be sweet but still be very drinkable

[Brotherton Lad]

Agreed. Fermentation may well end high, say 1016 to 1020. Fairly sweet, lots of mouthfeel. What was your OG as you pitched the yeast?
Possibly a beer you could keep for several months to tease some more fermentation from.

[BeerBear]

OG was 1053.

I'm worried now as I think this brew may be extremely sweet as I used wyeasts 1968 which is meant to finish slightly sweet anyway!

Thanks for the info.

Cheers

[Befuddler]

1968 Does finish very sweet if you use a lot of roasted malts, so it may finish even sweeter with such a high mash temp.. In this case I think I'd be tempted to pitch something else.

[Jim]

You could try generously dry-hopping to balance the sweetness; that will also give you the chance to see how it actually turns out before you commit yourself to messing with your brew.

[Bobba]

My last brew used that yeast and I deliberately mashed at 72C.....viewtopic.php?f=24&t=34101
Depending on your beer style, this might not be what you're after, but I wouldn't worry about it all
It was however very dry hopped