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**SiriusStarr** · 12-17-2012, 07:13 PM

Quote:

Originally Posted by wobdee

How often do you stir your grains while waiting for conversion? I'm thinking of every 15 min for a 60 min mash, then bring temp up to 168 mash out while stirring some more. Maybe it's not really needed?

FWIW, I stir frequently, about every 5 minutes, both to avoid any potential for scorching (if the heat is on) and I figure more homogeneous solution will translate into better conversion efficiency and more accurate thermometer readings.

**wobdee** · 12-17-2012, 07:27 PM

I'll be keeping a little heat going with my induction plate to maintain temps so I guess it would be a good idea to stir more often.

How long of a mash time does everyone do? I'm guessing the larger grain amounts should probably go longer? I'm only doing 2.5 gl brews with 4-8 lbs of grain so I'm thinking 60 min should be more than enough?

**SiriusStarr** · 12-17-2012, 07:50 PM

Quote:

Originally Posted by wobdee

I'll be keeping a little heat going with my induction plate to maintain temps so I guess it would be a good idea to stir more often.

How long of a mash time does everyone do? I'm guessing the larger grain amounts should probably go longer? I'm only doing 2.5 gl brews with 4-8 lbs of grain so I'm thinking 60 min should be more than enough?

I do 20 min at 104 F for dough in, 60 min at my sacch rest (149-155 depending on the beer), and 10 min at 168-170 for mash out. ~80-81% efficiency on everything I've done recently, including a 1.100 monster.

Mysticmead · 12-17-2012, 09:11 PM

ok.. to answer a few of the previous posts.

yes I mash out. I do it as I feel it helps my efficiency. will not mashing out ruin the beer? no.

I have both a bag sewn by my wife that is custom fit to my 10 gallon kettle and a bag made by CustomBIAB for my keggle (see link in signature). Both work great. Get a bag made for you or make your own and you'll make great beer either way.

I stir my grains when I dough in to break up and dough balls.. I then stir again when heating to mashout. I don't add heat at all during the 90 minute mash and only drop temps by 2-3 degrees.

I also make my own recipes for the most part. That said, BIAB is all grain brewing. use ANY all grain recipe and you'll be fine.

**wobdee** · 12-17-2012, 11:10 PM

Mysticmead,
Do you find the 90 min mash necessary for complete conversion or are you just playing it safe?

**thughes** · 12-17-2012, 11:22 PM

Quote:

Originally Posted by wobdee

Mysticmead,
Do you find the 90 min mash necessary for complete conversion or are you just playing it safe?

I have been experimenting and find that 90 minutes increases my extraction. Below are figures from a recent brew and are fairly typical of my results.

15 minutes: 7.4 brix/1.0282 (mash temp 154F)
30 minutes: 7.8 brix/1.0298 (mash temp 154F)
45 minutes: 8.6 brix/1.0329 (mash temp 154F)
60 minutes: 10.0 brix/1.0384 (mash temp 152F)
75 minutes: 10.5 brix/1.0404 (mash temp 150F)
90 minutes: 11.2 brix/1.0432 (mash temp 150F)

Ramped up to 168 and rested at mashout for 10 minutes:

100 minutes: 11.4 brix/1.0440 (mash temp 167F)

As I am oft to repeat ad nauseam: "Disregard the conventional "facts" and try things for yourself to see what works for YOU".

---Todd