Help, mash too hot!

[Dutto]

No worries then! :thumb:

 

[Mikeyd]

Right, so I’ve just checked the Sg after 1 week. It’s only down to 1.018 unfortunately. There’s some sweetness to it when I tasted it.
Is it worth adding some sugar or a different yeast to try and drop the Sg down a little more?

Thanks

 

[GerritT]

Wait a few days and test again. You COULD add another yeast but if the high FG is caused by high temperature, normal yeasts will consider the wort 'done'. You could add sugar, just keep it below 10% of the total grain bill or (as I've read somewhere) there could be a 'metallic' taste.
I had the same problem, turned out as a tasty lighter beer.

EDIT: I just recalled it was a Lallemand yeast. The tend to end a bit higher so 1010 would be considered normal by me. 1015 even. Nothing wrong so far :thumb:

 

[Sadfield]

Wait a few days and test again. You COULD add another yeast but if the high FG is caused by high temperature, normal yeasts will consider the wort 'done'. You could add sugar, just keep it below 10% of the total grain bill or (as I've read somewhere) there could be a 'metallic' taste.
I had the same problem, turned out as a tasty lighter beer.

To add to this. If it is still a little sweet, you could add a hop tea at this point, that would add some bitterness to counter the sweetness and also dilute the FG a little.

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[simon12]

Its to late now but at the time you noticed I would have added a bit more base malt to get the enzymes up again and mashed for another hour.

 

[Simonh82]

If it doesn't move from 1.018 and that's too sweet then adding sugar will only up your ABV it won't dry out the beer.

You could add Belle Saison yeast or another French saison strain. These are capable of producing their own diastatic enzymes to break down complex sugars. That could get your gravity down but it may actually go too far as it tends to take beers down to 1.005 or below. If you did go this route maybe only add 1/4 of a packet or less and see how it goes. You can always add the rest of the packet if it doesn't start fermenting.

I don't think champagne yeast would work. It is alcohol tolerant but I don't think it can break down complex sugars.

 

[Sadfield]

If it doesn't move from 1.018 and that's too sweet then adding sugar will only up your ABV it won't dry out the beer.

It will if sufficient water is added at the same time. Watering down the beer and bringing the ABV back up.

In 10L at 1.018, 3L of water will give a 4 gravity point drop. Leaving at a more acceptable 1.014.



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[geigercntr]

As a last resort (or first if it was me) there's always Brettanomyces.

That was my first thought! :)

 

[Simonh82]

That was my first thought! :)

Belle Saison has the same ability to break down complex sugars but is less funky and quicker working than Brett.

 

[geigercntr]

Belle Saison has the same ability to break down complex sugars but is less funky and quicker working than Brett.

That's why I'd opt for Brett

 

[stigman]

As a last resort (or first if it was me) there's always Brettanomyces.

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+1 for Brett this will chew through anything may take an age to do so but it will get there.

 

[Mikeyd]

Just checked the Sg again. It’s definitely got stuck at 1.018. Think I may have to go down the route of adding some extra yeast as suggested as it’s just to sweet at the moment.

 

[Mikeyd]

Forgot to ask, I need to order the yeast. I’ve had a look and a lot of shops charge £5+ for delivery. Any recommendations where I can get if from please without it costing 8 quid?!

 

[Simonh82]

Forgot to ask, I need to order the yeast. I’ve had a look and a lot of shops charge £5+ for delivery. Any recommendations where I can get if from please without it costing 8 quid?!

Cross My Loof do a Saison yeast https://www.crossmyloofbrew.co.uk/online-store/Beer-Yeast-from-p93773089. I don't know if it is the super attenuative type that will break down dextrins but if you ask on the giant CML yeast tread someone will let you know. All of their yeasts are cheap and include postage.

 

[AdeDunn]

When I used CML Saison (Saison De Lille) yeast it stopped dead at 1.013, so no it's not very attenuative, and probably won't have much effect, if any.

As to other Saison yeasts, M29 finished at 1.004 for me, Belle Saison at 1.000 (but that was a braggot with a very high honey content), so I'd say one of these 2 might do the job. There are a few eBay sellers who do "free shipping", however they just put it on the purchase price. Probably better to look for an online shop that offers 1st class post as a shipping option on smaller orders (usually the ones charging £5 for shipping only offer 24 hour courier service). My experience of flavour with these, M29 was fruitier with a slightly tart flavour, Belle Saison seems a bit less fruity, no tartness, but a hint of spice there.

Good luck.

 

[Simonh82]

BrewUK.co.uk do a first class post shipping option for £2.99 for packages under 500g. https://www.brewuk.co.uk/need-to-know-delivery

 

[GerritT]

Forgot to ask, I need to order the yeast. I’ve had a look and a lot of shops charge £5+ for delivery. Any recommendations where I can get if from please without it costing 8 quid?!

Hm, sounds like an opportunity to buy some extra yeasts then, I mean £5 for 10 sachets would dilute the costs somewhat.

 

[AdeDunn]

Hm, sounds like an opportunity to buy some extra yeasts then, I mean £5 for 10 sachets would dilute the costs somewhat.

Yeah, I tend to put in a combined order with a bit of special malt (I try to buy my base malts in 25k lots), some hops and a packet or 3 of yeast. Earlier for example I ordered 2 packets of Jester hops as they were on sale, and added on 3kg of Carapils malt (so many recipes call for small quantities of this) and a packet of MJ M44 US West Coast yeast. That way you get better value from the shipping charge.

 

[Mikeyd]

Thanks all for the replies. Fingers crossed it goes a little lower