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Disaster already!!!

First of all couldnt find a spanner to tighten the mash tup and now I am having to settle for an initial mash temp of 62 degrees!!!! Argghhh The big problem is that my mash tun is so Sh*t that it will drop 4 degrees in an hour..

What is going to be the outcome of this??? No sugars??

I added another 3.5 litres and it still didnt move....great what a bloody waste of time.

oops
I lost a degree on doughing in and only 1 degree lost over the 90 mins

Well its now in the boiler all 28 litres of it! Full to the brim..
Had my first ever stuck mash too...what a bloody nightmare! Sorted it with a quick stir tho...ill give it an hour boil and then well see how much is in FV after cooling
Am I right in thinking to work out mash efficiency you divide the amount of wort (28lts) by the total amount of liquor put through the mash (35.2 lts)?
If this is so I managed to get 79.5%....im quite impressed although after 6 brews I really really know what I want for Xmas now! New mash tun!

The efficiency is worked out something like this

1kg Pale malt = 300 pts
if you brewed using 4kg that would be 1200 pts so divide that by your brew length ie 23 ltrs = 52 so
the maximum you could achieve is OG 1052 and if your OG is lets say 1042 you then divide 42/52 x 100%
that would give you an efficiency of 80%

All grains and sugars have a different pts value though, sugar being the highest, but if you run your recipe
through some beer software it will work it out for you.

Efficiency came out at 82%!! Well chuffed

Was aiming for 25lts @ 1036 got 26 lts @ 1040...!! Shame the FV wasnt any bigger...

I forgot to mention that this is my first ever own recipe, after all the doubt at the beginning the blighter has fermented all the way down to 1009.6, racked it into my bttling veesel last night with some Aux and Isinglass then will bottle it tonght with some sugar...although will it need it??
With it mashing at 62 degrees (and lower ) I have been told that it will be TOO fermentable...does this mean too sweet in the final product?
Oh well if its a small disaster gives me an excuse to get another one on!!

crookedeyeboy wrote:With it mashing at 62 degrees (and lower ) I have been told that it will be TOO fermentable...does this mean too sweet in the final product?

It means the exact opposite, the sugars will all ferment leaving you with a dry beer

Ah of course. Well there must have been enough sugars present as it has fully fermented to where I wanted it....must sort my mash tun out, such a school boy error

Just be a tad careful with the priming.

crookedeyeboy wrote:
With it mashing at 62 degrees (and lower ) I have been told that it will be TOO fermentable...does this mean too sweet in the final product?

It means the exact opposite, the sugars will all ferment leaving you with a dry beer

crookedeyeboy wrote:With it mashing at 62 degrees (and lower ) I have been told that it will be TOO fermentable...does this mean too sweet in the final product?

It means the exact opposite, the sugars will all ferment leaving you with a dry beer

With the low mash temp extracting a higher proportion of fermentable sugars you would expect the FG to be lower than predicted.
Make sure it has definitely stopped fermenting.

I have a feeling this one will be a steep leanring curve again.
I bottled it last night at 1009.6, tiny tiny tiny bit of sugar in the bottles...we shall see how it goes and then hopefully get it into the garage...
Wish me luck