I started a batch of all-grain beer this evening, and was frustrated that the starch to sugar conversion was taking an unusually long time. I was concerned that the thermometer I was using might be mis-calibrated, so I stuck a second thermometer into the mash and got a reading about degrees above the thermometer I had been using. I added some cold water to bring the temperature down right away, but it’s been a couple hours now and the conversion still isn’t done, so I suspect the enzymes have been denatured. Is there anything at all I can do to save my beer?
My husband says no. He says if the mash was too hot (over 165-ish) for too long, then the enzymes have been denatured and there is no way to save the beer.
Yep. You screwed the pooch with that one. Dump the grain and try again with a correct thermometer. Luckily, grain is cheap.
Silly me. I thought this was a thread about modifying a vintage Porsche or building one from junker parts.
As you were …
The only thing that can be done if you continue, is to use that ‘beer’ as a additive for regular cheap store bought beer. Just add about 2 oz or so to 12 oz may greatly increase the flavor.
Another thing that will help with this is to immediately add between 24 and 60 oz or so of good store bought beer to your mouth. That should improve the outcome.