Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > General Beer Discussion > Im confused?? short mash, possitive iodine test

Reply
 
LinkBack Thread Tools
Old 08-28-2012, 06:48 AM   #1
DannyD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Polokwane, Limpopo
Posts: 420
Liked 8 Times on 7 Posts
Likes Given: 9

Default Im confused?? short mash, possitive iodine test

So i brewed this week end, and used the iodine test to check for conversion, but it only showed "negative" at about 60min. So I am a bit confused about the new "short mash" techniqes that many brewers use

__________________
DannyD is offline
 
Reply With Quote Quick reply to this message
Old 08-28-2012, 06:53 AM   #2
cfonnes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Utah
Posts: 918
Liked 60 Times on 46 Posts
Likes Given: 5

Default

Type of malt?

Mash temperature?

Mash ph?

Amount of water per pound?

How often did you stir?

__________________
cfonnes is offline
 
Reply With Quote Quick reply to this message
Old 08-28-2012, 10:35 AM   #3
discooby
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: ♦ Las Vegas ♦, NV
Posts: 379
Liked 4 Times on 4 Posts
Likes Given: 11

Default

^+1

__________________
-While trying to order she said: “We ain’t got no roast beef, we’s a broke Arby’s!”
discooby is offline
 
Reply With Quote Quick reply to this message
Old 08-28-2012, 01:36 PM   #4
DannyD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Polokwane, Limpopo
Posts: 420
Liked 8 Times on 7 Posts
Likes Given: 9

Default

Quote:
Originally Posted by cfonnes View Post
Type of malt?

Mash temperature?

Pale malt

Mash ph?

aimed for for 5.4

Amount of water per pound?

3l per Kg

How often did you stir?
Often
__________________
DannyD is offline
 
Reply With Quote Quick reply to this message
Old 08-28-2012, 01:39 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,384
Liked 4284 Times on 3121 Posts
Likes Given: 830

Default

Temperature is important, too. In my experience, a mash at 156-158 converts in under 20 minutes, but a mash at 147 might take 90 minutes.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2012, 06:56 AM   #6
DannyD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Polokwane, Limpopo
Posts: 420
Liked 8 Times on 7 Posts
Likes Given: 9

Default

Quote:
Originally Posted by Yooper View Post
Temperature is important, too. In my experience, a mash at 156-158 converts in under 20 minutes, but a mash at 147 might take 90 minutes.
I was @ 156 constant, but I think the important thing here is that, one can not just decide to one day, "im going to do 20 min mash" it needs to be verified.
Or in other word , malt can be mashed in 20 min but it does not mean it will.
__________________
DannyD is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2012, 07:01 AM   #7
Double_D
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Double_D's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Las Vegas, Nevada
Posts: 1,351
Liked 37 Times on 35 Posts
Likes Given: 76

Default

I think the better point is that it depends on where your malt is coming from. I can vouch for most of the common base malts converting quickly but what is this guy using in Ermelo, Mphumalanga?

__________________
Double_D is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2012, 07:09 AM   #8
Dan
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Dan's Avatar
Recipes 
 
Join Date: Oct 2010
Location: Makakilo, Hawaii
Posts: 5,960
Liked 1861 Times on 1142 Posts
Likes Given: 2647

Default

I think your mindset is correct. There is probably not one magic time that works every time. Sixty minutes is just a good rule of thumb. But as you refered to temp and time go hand in hand.

I'm quite the novice brewer but read, listen and think about stuff too.. sometimes just ignore my thinking and listen and follow.

Thats not what I'm saying you need to do.

__________________
Dan is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2012, 08:58 AM   #9
DannyD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Polokwane, Limpopo
Posts: 420
Liked 8 Times on 7 Posts
Likes Given: 9

Default

Quote:
Originally Posted by Double_D View Post
I think the better point is that it depends on where your malt is coming from. I can vouch for most of the common base malts converting quickly but what is this guy using in Ermelo, Mphumalanga?
HAhah......jip South Africa babe!! I get it directly from a "littel" company call "SABMiller"........... you might know it? (SAB standing for South African Breweries)
__________________
DannyD is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2012, 11:30 AM   #10
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 6,461
Liked 707 Times on 594 Posts
Likes Given: 221

Default

There are a couple of factors involved or maybe a lot more. One not mentioned is the crush of the grain. It takes time for water to get to the center of the grain particles and the larger the particles, the more time it takes. If I grind my malt to flour, it gets wet to the center of the particles quickly but whole grains might take hours.

__________________
RM-MN is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Iodine Starch test FenoMeno General Beer Discussion 7 08-25-2012 12:44 PM
quick question about iodine sanitization Scooterkdavis General Beer Discussion 2 11-19-2009 01:05 AM
Iodine starch test? pnj General Beer Discussion 5 05-11-2009 12:44 AM
short video of today's mash korndog General Beer Discussion 3 02-25-2009 08:13 PM
Sub for iodine? maltMonkey General Beer Discussion 19 01-20-2009 06:38 PM