I forgot to actually turn off the induction burner as I doughed in (is that how you’d say it?) and accidentally mashed at 170°F. It took 25 minutes to cool down to my actual target of 151. Is this brew dead on arrival? I’m tempted to just keep going and “have another home brew” just to learn about what happens. Pretty sure I’ll end up with a much more malty brew so thought I might double my regular hops to compensate.
Thoughts? Is it a waste of hops to continue?
Thanks in advance for always being so helpful, everyone. Happy Father’s Day!
Thoughts? Is it a waste of hops to continue?
Thanks in advance for always being so helpful, everyone. Happy Father’s Day!