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Old 01-26-2010, 01:34 AM   #11
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Originally Posted by gannawdm View Post
I left some water in my crockpot and left it on the "Keep Warm" setting overnight. This morning, the temperature was steady at 160.

So I'm thinking I might try adding my water long before I plan to brew, so when I'm ready, it will be at 160. Adding the grain should bring the temperature down. Then I'll put the lid back on and let the temperature climb up through the 150s.

Or, when I'm ready to brew, I can add water at well below 150 and then periodically check the temp. Once it's at 145 or so, add my grains and then remove once it's climbed past 155ish.

Thoughts?
Why not just heat the water to strike temp, dough in and place in a 150ish oven?


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Old 01-26-2010, 01:44 AM   #12
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I've done crockpot mashing but regulating the heat with an A419 controller. The keep warm setting was like 180F. No dice there.



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Old 01-26-2010, 01:45 AM   #13
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Why not just heat the water to strike temp, dough in and place in a 150ish oven?
My oven only goes down to 170
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Old 01-26-2010, 05:09 AM   #14
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Are there any issues with the temperature going slowly from room temperature to 155 degrees? The process would be nice and easy if I could just wake up, throw my grain bag in my crockpot, toss in a few quarts of water, set it to "Keep Warm", make some breakfast, check the temp every now, and then once it's in the upper/mid 150s, turn off the crockpot and let it sit until I feel like brewing.

Do you see any pitfalls with this approach?

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Old 01-26-2010, 05:19 PM   #15
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Originally Posted by gannawdm View Post
Are there any issues with the temperature going slowly from room temperature to 155 degrees? The process would be nice and easy if I could just wake up, throw my grain bag in my crockpot, toss in a few quarts of water, set it to "Keep Warm", make some breakfast, check the temp every now, and then once it's in the upper/mid 150s, turn off the crockpot and let it sit until I feel like brewing.

Do you see any pitfalls with this approach?
I don't know--try it and send me a six-pack, and I'll let you know if it came out OK
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Old 01-26-2010, 05:27 PM   #16
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Quote:
Originally Posted by gannawdm View Post
Are there any issues with the temperature going slowly from room temperature to 155 degrees? The process would be nice and easy if I could just wake up, throw my grain bag in my crockpot, toss in a few quarts of water, set it to "Keep Warm", make some breakfast, check the temp every now, and then once it's in the upper/mid 150s, turn off the crockpot and let it sit until I feel like brewing.

Do you see any pitfalls with this approach?
Depending on how slowly it rises, you're going to get a lot more fermentables out of the mash than you would if you just dough in at 155, resulting in a drier, less malty beer. But it's a partial mash, so probably not a huge deal, and you could always add a little crystal malt or maltodextrine to balance the malt character if you think it's too dry/thin.
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Old 01-26-2010, 05:39 PM   #17
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If I were to do this, I'd unhook my Ranco ETC temp controller from my lagering freezer, and set it to heat instead of cool, then figure out whether it overshoots by the differential and cools down to the set point, or heats up to the set point and cools by the differential .

Once that's resolved, I'd know where to set it, and just let it go.

Come to think of it, I could do the exact same thing with my current mash setup, if I had a pump and an electric heating element.

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Old 01-02-2012, 10:53 PM   #18
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Has anybody tried a crockpot mash? I'm doing a partial mash recipe which only calls for 1.5 lbs. of grain. This amount easily fits into my crockpot. I was thinking that a crock pot would keep a mash's temperature steady since it's insulated well and the "keep warm" temperature is probably just about right.
We have a crock pot with a therm probe that you set to a desired temp. Once the temp is reached it switches the crockpot to warm which on this model was too low a temp. So I just set the crockpot on probe again and set to 150 to warm the batch back up. Kept doing this during the steep time (about 10 min intervals) and kept the temp 148-150 no problem. Way easier than adjusting a gas flame. It has 5 degree increments so I could have set the temp to 155 or 160 if I needed to. I added hot water from the kettle and let it cool down, which heated the ceramic pot, to under 150 then started the steep. Seemed to work like a charm but is only good for small loads (3 qt crockpot).

Glad it cleaned up after though as the wife was a little concerned that I had such a pungent concoction in her crockpot.
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Old 06-13-2012, 11:27 PM   #19
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I found this old thread, and it helped me with my last batch. Here's my pair of pennies. I have the Rival SCE600 (6-quart) that I tested on the Warm setting all day and got a 152 deg. I used it for my last partial mash (Witbier) and it worked excellent. Here's what we did:

I filled it 1/2 with tap water and put it on High while I heated my Purified water on the stove. I was to steep 2lbs of grain (1 lb barley, 1lb oats) with 1 gal of water for 45 minutes and rinse/sparge (optional) with another 1/2 gal.

When the real water hit 150, I turned off the stove, switched the crockpot to "Warm", and lifted the crock with oven mitts and dumped the hot water into the sink returning the empty crock to the slow cooker. I put in my two loosely packed grain bags and poured the steep water gently over the grains. I put on the lid.

The lid doesn't have the fancy hole for a thermometer like some do, but I set my floating thermometer where it would measure the water temp and I could still see it without taking off the glass lid. I set the timer for 45 minutes and cooked a nice breakfast of bacon and eggs (bacon was already bakin' in the oven, #winning). Every time I checked the thermometer, it was exactly 152 right in the range for that recipe.

When it beeped, we gently removed each bag allowing to drip nicely. Rinsed each over the brew kettle using a nice colander to hold the bag, filled kettle up to 2.5 and did the boil.

If you can get a crockpot that will do this at the right temp (or an old microwave with the temp probe) this is perfect for partial mashers and maybe even small/half/partial batchers.

I'm still a noob as that was just my 5th batch over all and only 3rd partial, but it was perfect for learning the concepts and getting some technique and understanding down before before we build a MLT and go all grain.

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Old 06-14-2012, 12:55 AM   #20
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For what it's worth, lately I've been mashing my starters in my rice cooker.



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