Hey folks how you all are?
Folks second time using this Yeast, first time was a quadruppel and it hit all the spots, this time was a tripel, but I receive some bad news in the brew day and the mash got a little hot, it was to go to 155 F but get to 163, here the recipe:
6,6 pound of pilsner malt
0.66 pound of amber malt
0.54 pound of cane sugar
the mash schedule:
Dough In 130 F and wait for 5 minuto
Rise with hot water to 151 F and step for 15 minute
Rise to 155 F, but I get this wrong and went to 163 F, so I let free fall during 55 minutos, the lowest it get was 156 F,
Then boil for 90 minute, add the hops, cool down and pitch the yeast, 1 pack of fermentis BE-256, the OG was 1.074
The beer completed 2 weeks, I took the gravity 2 days ago and get 1.014, today I get again 1.014.
You guys think that the fermentation is complete? Because of the high temp mash I incline to thing it is. Or should I wait more?