Beer Forum

My mash out temp. got up to 178 due to child / skinned knee problems. Should I expect that the tannins I extracted to be a major factor?

Possible, but the bigger factor is if the pH got too [edit]high[/edit]. Was it a fly sparge or a batch or BIAB? Did you let it get too thin on the final runoff?
Did you measure the gravity of the final runnings? What kind of beer was it?

Were you measuring the actual mash or just the sparge water going in (especially important if it was a fly sparge)? If you were just measuring the water/top of the mash, chances are you may not have gone above 170 or not as much over as you might think.

BDawg, it was a pale ale. I didn't measure the ph of the final runnings. The pre boil wes 1.048 and I fly sparge.
Ozwald, I was heating my mash tun with flame as I recirculated.

BDawg wrote:Possible, but the bigger factor is if the pH got too low. Was it a fly sparge or a batch or BIAB? Did you let it get too thin on the final runoff?
Did you measure the gravity of the final runnings? What kind of beer was it?

Not too low...too high. High alkalinity and a resulting high wort pH can help extract tannins from the grist.

I'm less concerned with temperature than I am with pH and the ending gravity of my wort runoff. I try to end runoff at around 1.012 (3 Brix) to help avoid tannin extraction.

log wrote:BDawg, it was a pale ale. I didn't measure the ph of the final runnings. The pre boil wes 1.048 and I fly sparge.
Ozwald, I was heating my mash tun with flame as I recirculated.

So where were you taking your measurement?

mabrungard wrote:

BDawg wrote:Possible, but the bigger factor is if the pH got too low. Was it a fly sparge or a batch or BIAB? Did you let it get too thin on the final runoff?
Did you measure the gravity of the final runnings? What kind of beer was it?

Not too low...too high. High alkalinity and a resulting high wort pH can help extract tannins from the grist.

+1

I would also recommend tasting your runnings a few times during the process so you can tell if you're beginning to collect thin, watery and tannin laced wort. During the mash there is a very good chance your pH lowered to a safe enough level to where you shouldn't be too concerned. I would be more concerned if you were doing extract and steeping specialty grains in plain water with a pH well above normal mash parameters.

mabrungard wrote:

BDawg wrote:Possible, but the bigger factor is if the pH got too low. Was it a fly sparge or a batch or BIAB? Did you let it get too thin on the final runoff?
Did you measure the gravity of the final runnings? What kind of beer was it?

Not too low...too high. High alkalinity and a resulting high wort pH can help extract tannins from the grist.

I'm less concerned with temperature than I am with pH and the ending gravity of my wort runoff. I try to end runoff at around 1.012 (3 Brix) to help avoid tannin extraction.

Yes, absolutely, I wrote the wrong thing. HIGH pH is what extracts tannins.
Sorry for the confusion.