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So almost 2 weeks ago i was at the brewery working on a new beer, while heading through the mash-in process I've seen troubles with temperature in a mash tun, where the mashing process took place. After taking a look what exactly going on there I've seen that the mash is boiling which means that all the starches that coming out from the malt didn't converted themselves into the simple sugars.

I've counted that we spoiled a decent amount of malt because of the bug of the temperature probe and if we let all the spoiled wort drain to the sewers we are in 500 USD trouble)

Then i decided to cool down the 600 liters of this spoiled wort and try to remash it with another 150 kilos of new malt. The idea is to get those ferments of of the new malt and with their help try to fix and convert all the starches we got from the previous mash in.

The operation was successful and in 10 days I've tried the result.

We named it with "Tak Si Stalo" IPA which translated in English language "It Just Happend Like That" IPA)

Cheers to all the beer lovers!

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