Mash Temps: Too High

I mashed the Stout at about 160F, the ideal is 150 or so. This means that I converted the fermentable sugars into dextrins, unfermantable sugars. The stout fermented out to a whopping FG of 1.028. I kegged it on 3/24/06 and we'll just call this the "Uber Sweet Stout." It has a slight tobacco of burnt off flavor to it, we'll let it age a bit and see how it comes out. Nonetheless, it is still a very drinkable beer.