[euge]

So temp drift (downwards) over a 60-90 minute mash has very little effect if you hit you target above 150 or so? And that it is probably worse to overshoot than undershoot from a fermentabilty standpoint? Just to condense it all... And it's something that's worried me for a long time.

[jeffy]

I'm here to testify that this is indeed true.  I was brewing away from home at one of those Learn to Homebrew events and miscalculated the strike temperature way too high.  By the time I corrected the mash temp down to the mid 150's I'm afraid I'd destroyed all of the beta enzymes and most of the alphas.  I got really bad efficiency on that batch and the beer stopped fermenting altogether at 1.030 from an original gravity of 1.080.  I decided to finish the fermentation several months later by adding brett to it.
My motto: never throw away a beer
Someone else's motto (from HBD): the more I know about beer the more I know I need to know more about beer.

[oscarvan]

Day 5....... still bubbling although slowing down, right on cue. Still optimistic.

[oscarvan]

OK the first of two buckets is done with primary..... 1010....right where it needs to be. Flavor appears good so far, we'll see where it ends up when it conditions.

[oscarvan]

12 hours later.....farting like crazy.... Wait, that's yesterday's batch...ignore.

[oscarvan]

OK, the verdict is in......

Just kegged and force carbonated one bucket as I am to deliver home brew at a "men in the woods with Land Rovers" weekend.

It's a damn fine beer if I may say so myself..... It is NOT the beer it usually is. Good color, body, mouth feel.... but I lost that little hoppy note.

Now, two things happened. Based on the fact that every recipe in "Beer Captured" does this, I reduced the bittering hops by 25% in the extract to all grain conversion, I may reverse that decision.

But, and this is the real question, since this mash was "hot", is it possible that there are more sugars in the result, negating some of the hops?

For the record, here's the recipe

10 pounds two row pale malt
1/2 pound Briess Crystal 20º
1/2 pound Carapils 20º

.75 (1 in the extract) oz Simcoe 60
1 oz Cascadian 10
1oz Cascadian  2

Wyeast 1056

[denny]

Ah, "Beer Captured"....there's your problem!

[tschmidlin]

But, and this is the real question, since this mash was "hot", is it possible that there are more sugars in the result, negating some of the hops?

You said the OG was dead on and the FG was right where it needs to be - I don't think you have more sugars, and don't think it affected the hops.  I'm not sure what caused the change, I doubt it was your mash.

[euge]

Oscar is the loss of the "hoppy note" from the extract to the grain version? Or grain to grain? And I remember your water is fairly pristine. Do you add salts to the boil or mash?

[bluesman]

Oscar...I calculate roughly 40 IBU's. That hop schedule should lend some percieved bitterness and flavor.

Do you think you added the correct amount of hops?

[maxieboy]

Ah, "Beer Captured"....there's your problem!

Do tell. I do a couple recipes from it and they're good. What's the beef?

[euge]

I'm wondering why the reduction? Was the extract version a full boil or a top-up?

[oscarvan]

The extract version was a top up.

I did the Kölsch out of "Beer Captured" and love it....

The loss of the hoppy note is from extract to grain.

The computers say 36 IBU. Yes I weighed the hops out right, using a digital scale calibrated in pounds ounces 0.00

[euge]

So what about the water? The extract already had minerals in it, so if you haven't adjusted your nearly pure water it might be off flavor-wise. Or if you have adjusted it might not be exactly the same.

Does this seem like it applies oscar?

[oscarvan]

Did not touch the water...... Hmmmmmmmm.