Massive mishap

[Fylp]

Hey all. Just had my element blow 2 min in to my first step (62c) of an ale. So i went bush mechanic and have fudged some wiring to get it going again. My problem is that it has had a 50 min mash at 62 or so degrees. Now I have it heading up to 67 for the rest of its run, but what will end up with?

Any ideas?

Phil

 

[Camo6]

Probably end up with the best beer you've ever brewed but can never reproduce ever again.

 

[manticle]

Dry, well attenuated beer.
Hope you know what you're doing with your wiring.

 

[Bribie G]

I always run my ales at 66-67 which is a sweet spot for body and fermentability

Little point in doing a step mash for ales, but the Germans seem to like to do one for lagers.

Are you able to take it up to mashout? Might help a little bit.

 

[manticle]

There's loads of point doing them for any beer. Not necessary but different results to straight single infusion.

 

[Bribie G]

With BIAB I raise to mashout with the mash still in place, so as the Alpha Acid rest is fairly quick I suppose you could say that I do a step mash, effectively.

 

[Adr_0]

Yeah, least concern will be beer - will still end up with something delicious.

Just make sure the wiring is safe. Loose wires and/or poor earthing = tragedy.

 

[Fylp]

Thanks for the concern fellas. Old hand at wiring. I'll fix it up proper when complete. I got it up to 67 and kept it there for a while. Mashed out and hit my target gravity- very surprisingly. I guess I'll have a thinner pale ale than was expecting. I'm a bit pissed off that the wiring blew, makes me think a shoddy build from keg king.

 

[Adr_0]

When did you buy this element?

 

[Topher]

I think there are some keg king element threads here you need to look at.

 

[Fylp]

When did you buy this element?

About 10 months ago

 

[Fylp]

A bit down the track on this, but kegged this little trouble maker today. Very light body and dry, but drinkable. I should have thrown in a lager yeast. It is a bit confusing to drink, but might grown on me.

 

[Yob]

ILittle point in doing a step mash for ale.

********.. Even pales benefit from time in all enzyme ranges. Stepping results in good fermentability with good body

 

[Bribie G]

I was referring to more of a deliberate German style mash at 62 then 72 then mashout or whatever. Traditional UK breweries do a single infusion mash but as I posted earlier, while it's gradually raised to a mashout it gets "stepped" anyway. In other words they don't just drain the wort out at 66 degrees then sparge.

 

[super_simian]

********.. Even pales benefit from time in all enzyme ranges. Stepping results in good fermentability with good body

Unless you're looking to specifically limit fermentability.

 

[Yob]

personally, Id still be stepping, just different rests at different times.

 

[Fylp]

I just get better efficiency when I do a short step in the low 60s then do the rest at 67.