[quote=“jd14t”]High temperatures up to 170F are not as destructive on enzymes as you may think. The temperatures you normally see posted are laboratory condition temperatures.
Was your mash thick or thin? This will determine how fermentable your wort is when mashed at those temperatures.
Either way up to about 170F you should be ok.
Worst case, you end up with a high F.G. making the beer sweeter than expected, though I doubt that would be the case here.[/quote]
Thanks for the quick response JD, the mash was a little thicker( or maybe that was just perception). It didn’t have a bad taste post mash, but the OG was quite a bit higher than the published OG(1.058 vs 1.052).
I’ll be ok with a little sweetness I just don’t want a bitter tannin bomb! My second beer was bitter like this, once again a thermometer problem. I’m investing in some nice kettle thermometers today, so hopefully that will solve one problem.
So many ways to learn, I just like learning the hard way I guess!