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Old 02-26-2011, 04:35 AM   #21
cruelkix
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yeah, i hydrated a packet of Safale US-05 american ale yeast and added it to the carboy 2 days b4 bottling (JIC the original yeast was down for the count and/or to help it out, since it's 10.5%).

I feel obligated to bottle this b/c it's an IS. I can't exactly sit a keg in the corner of my basement for 6 months and crack it open every once in a while like i can with the bottles.

What's the difference if i mash at 160 or 150? not being a JA, i'm asking. b/c most of the recipes i use call for 155-160. Sometimes i sparge even higher....like 180. call me crazy, but i like the results.
If you mash at 150 more of the sugars are fermentable. Instead of having left over sugars that are complex that yeast cant break down you get a thinner beer. Technically you should see a higher attenuation from your yeast. If you had mashed at 150 your FG should end up lower, like 1.025 or something. It would give you less body and less residual sweetness..... technically.
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Old 02-26-2011, 04:40 AM   #22
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your screen name is very appropriate given the temp at which you like to mash..haha

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Old 02-27-2011, 11:30 PM   #23
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Yea, that's a damned high mash temp. No wonder you ended with some awesome beer

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Old 02-28-2011, 12:09 AM   #24
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Yea, that's a damned high mash temp. No wonder you ended with some awesome beer
So, i'm not sure i get it......I should be using this high of a mash temp? If it's good to do so, why doesn't everyone mash this high?
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Old 02-28-2011, 12:14 AM   #25
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i brewed the milk chocolate stout all grain kit from austin homebrew. It had a pound of lactose in it too. I can't remember the final gravity but i think it was around 1.030. Really thick and sweet. It's been sitting in the basement for about 2 months now. I'm hoping it will be good by next christmas

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Old 02-28-2011, 12:30 AM   #26
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So, i'm not sure i get it......I should be using this high of a mash temp? If it's good to do so, why doesn't everyone mash this high?
No, 160 is generally regarded as too high. It leaves a beer way sweeter and can sometimes extract tannins. You should lower it to at least 158 for really malty dark beers and as low at 149 for light colored beers. All of this is general rule, although if you enjoy your beers mashed at that temp then keep doing it.
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Old 02-28-2011, 01:51 AM   #27
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No, 160 is generally regarded as too high. It leaves a beer way sweeter and can sometimes extract tannins. You should lower it to at least 158 for really malty dark beers and as low at 149 for light colored beers. All of this is general rule, although if you enjoy your beers mashed at that temp then keep doing it.
i'm using a 8 gal kettles on a brew sculpture.....158 and 160 are basically the same thing to me. It's incredibly difficult for me to nail and sustain a constant mash temp with my set up....even if i wrap the mash tun in insulation. I usually end up having to fire the burner for no more than 2 mins b/c my temp will start dropping below 145. I know the fluctuation in temp isn't the best thing for the brew, but i'm just trying my best to stay within the range of a good mash temp.
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Old 03-01-2011, 04:49 PM   #28
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my cooler loses 2-4 degrees over an hour. i love insulated mash tuns. no need for direct fire for single mash infusions.

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