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Old 05-04-2010, 10:25 PM   #1
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Default AG mashing in the oven?

Somebody gave me a stack of 10 years of BYO magazine. I found a piece in one where somebody did their mash by putting the pot in the oven set at 150 and letting is "mash" all night. He got up in the morning and sparged. Has anyone tried this?

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Old 05-04-2010, 11:49 PM   #2
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Dont know why you would want to run an oven all night,or a mash for that matter 1 hour should be plenty of time for conversion.Just my 2 cents

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Old 05-05-2010, 12:09 AM   #3
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well it would be a gradual step conversion...it would be nice to get up in the morning and have the mash ready to lauter...that would cut down on the brew day

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Old 05-05-2010, 12:25 AM   #4
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If you decide to try it, be sure to use an oven thermometer set in the middle of the oven. Built in oven regulation is terribly inaccurate. It could well be around 20F different from the true temp.

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Old 05-05-2010, 12:32 AM   #5
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I know people successfully PM using the oven to MAINTAIN the temp. Using it to heat the mash just wouldn't be worth it IMO.

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Old 05-05-2010, 12:46 AM   #6
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The "wizard" on BYO said it could actually work pretty well if its done right...

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Old 05-05-2010, 01:29 PM   #7
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It will work (assuming your oven can hold 150F, mine only goes down to 170F), if your goal is a highly fermentable wort. Enzyme action is a function of temperature and time.

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Old 05-05-2010, 02:51 PM   #8
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I've done PM's using a smaller amount of grain in the oven and it worked out very well with a small pot. The oven was spot on with keeping with my desired temp. Maybe try this with a pot of water to just check the oven maintains and doesn't lower or raise your temps too much. Alot can happen overnight while your sleeping.....

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Old 05-05-2010, 03:01 PM   #9
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Quote:
Originally Posted by seanybubbles View Post
Alot can happen overnight while your sleeping.....
Woke up in a wet patch, huh?
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Old 05-05-2010, 04:26 PM   #10
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My best friend does his mash in the over, it seems to work pretty well for him.

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