Newest Threads

DannyD · 08-28-2012, 06:48 AM

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

cfonnes · 08-28-2012, 06:53 AM

Type of malt?

Mash temperature?

Mash ph?

Amount of water per pound?

How often did you stir?

discooby · 08-28-2012, 10:35 AM

DannyD · 08-28-2012, 01:36 PM

Quote:

Originally Posted by cfonnes

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

***Yooper*** · 08-28-2012, 01:39 PM

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.

DannyD · 08-29-2012, 06:56 AM

Quote:

Originally Posted by Yooper

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.

**Double_D** · 08-29-2012, 07:01 AM

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?

**Dan** · 08-29-2012, 07:09 AM

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.

DannyD · 08-29-2012, 08:58 AM

Quote:

Originally Posted by Double_D

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)

**RM-MN** · 08-29-2012, 11:30 AM

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.