All Questions
Tagged with temperature mash
21
questions
2
votes
2
answers
76
views
Measuring mash temperature
For mashing, I have kettle and steel grain basket. Heat is provided via a gas stove. I heat the water to a few degrees above mash-in temperature and then ease in the grain basket.
When I measure ...
- 143
3
votes
2
answers
101
views
All Grain Brewing
I have never done an all-grain recipe, was thinking about trying one. My question is does the Mash replace the DME? Also, I would think that the rest of the process of the brewing, would be the same.
- 409
0
votes
1
answer
358
views
Can the Mash get cold before I add yeast?
I'm brewing two batches of grain mash, since im using a small pot.
Anyways, half is cooling outside right now, the other half is on the stove, I plan to combine the two afterwards then get it to 70°...
- 115
2
votes
3
answers
161
views
Where should I take the temperature readings while mashing?
This is probably a newbie minor detail but this matter is bothering me!
When the wort is boiling, due to natural convection, the tun should have a pretty homogeneous temperature. No problem here!
But ...
- 23
2
votes
2
answers
974
views
Induction hot plates with precise temperature control (maintaintaining mash temperature)
I currently mash on a gas hob, turning the hob off when I reach my strike temperature, then insulating my pot the best I can with towels etc.. This is easy to mess up and sometimes I miss my target or ...
- 221
2
votes
2
answers
63
views
Mashing together
The following grains have been mixed together:
1.5 Lb. Maris Otter
10 oz. Vienna
8 oz. Carapils
4 oz. Munich
8 oz. Crystal
Can I mash these together @ 150°F for about 45 minutes then increase the ...
2
votes
2
answers
659
views
Increasing mash temp by adding hot water rather than heating the mash?
Maths was always my worst subject....
I have a fixed lauter-grill/filter at the bottom of my mash tun so i can't stir anything that falls through it = the gas burner gives me a burnt bottom :(
...
- 21
5
votes
1
answer
348
views
Interpreting single-infusion mash instructions with two temperatures listed
I've been brewing all-grain for a while now, but I can't figure out why the recipes I read have the following. Take this example:
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 10.25 ...
- 473
2
votes
1
answer
117
views
Temperature Control Issues
I'm testing out a brand new 200L system and found a couple of potentially disastrous but potentially easy-to-fix issues:
1) While mashing the temperature indicated on the thermometer which sits near ...
- 331
2
votes
1
answer
880
views
How does the attenuation limit from mash temperature affect yeast attenuation?
Like, for example, if you select a yeast with an average attenuation of 80%, but you mash at 160, which limits attenuation to 76.8%1, would the limit simply be the lower of the limit or the average ...
- 2,178
3
votes
6
answers
3k
views
What is the proper way to maintain temperature in a water cooler Mash tun by adding hot water?
I bought the 10 gallon water cooler from Home Depot. The hole in it is about 3/4" diamater. After discovering that Home Depot, Lowes, Ace Hardware, and etc. did not sell all the components (hose barbs,...
- 3,857
7
votes
3
answers
1k
views
Do I need to continuously measure the temperature of my mash tun?
From what I understand, the all-grain brewer warms up water to a particular temperature (usually 10-15*F over the strike temperature), adds this warm water to the grains in a mash tun, in an attempt ...
- 3,857
4
votes
1
answer
2k
views
Does temperature rise time between mash steps matter?
When doing a multi-step mash, does the amount of time you take in between steps to raise the temperature make a difference? (Aside from the obvious "taking longer will make your brew day take longer")....
user3990
5
votes
2
answers
345
views
Effect of decreasing mash temp?
Let's say I mash in at 65 C and over an hour it drops to 60 C - will this have a detrimental effect on my brew?
- 504
4
votes
2
answers
2k
views
Is this a stuck fermentation or did I screw up the mash?
So, a little under a week ago, I brewed a goodly sized stout (1.069 OG) and when I mashed it I ended up missing my mash temp by about 4 degrees. (I was aiming for 158 and ended up with about 162-163.) ...
- 220