Brew Day Not Going Well...Just Venting

**TheJadedDog** · 09-29-2007, 03:57 PM

So first I missed my mash temp by about 5 degrees, added too much water to compensate so now I have a thin mash that it still a tad too cold. I am not a happy camper. Good thing I do PMs so I can compensate for missing fermentables before the boil but I am still peeved about it (and goodness only knows how low my efficiency is going to be).

Next time I'm upping the strike temp and taking other steps to make sure I hit 154 degrees.

**EdWort** · 09-29-2007, 04:06 PM

Use the Mash strike calculator. If you preheat your mash tun, it is pretty spot on.

http://www.rackers.org/calcs.shtml

I've been able to nail my desired mash temps using this tool.

Evan! · 09-29-2007, 04:09 PM

Damn, sorry dude. That suxxorz. Since your mash is thin, just do a simple, quick decoction to bring it up to temps, rather than another infusion. A thin mash isn't the end of the world, though.

Or just do like I do...and go direct-fired stepped mashes in a kettle. That way, you control your mash temps much more easily...no worrying about infusions (except for the first one) and you can have it as thick or thin as you like.

133f for 30 mins
149-155f for 45 mins
158f for 20 mins or until conversion is complete

Works like a charm.

**david_42** · 09-29-2007, 04:10 PM

So, where did you end up, about 152F?

**TheJadedDog** · 09-29-2007, 04:17 PM

Quote:

Originally Posted by Evan!

Damn, sorry dude. That suxxorz. Since your mash is thin, just do a simple, quick decoction to bring it up to temps, rather than another infusion. A thin mash isn't the end of the world, though.

Or just do like I do...and go direct-fired stepped mashes in a kettle. That way, you control your mash temps much more easily...no worrying about infusions (except for the first one) and you can have it as thick or thin as you like.

133f for 30 mins
149-155f for 45 mins
158f for 20 mins or until conversion is complete

Works like a charm.

Evan - What's your process? I'd love to do direct-fired in my kettle, but then do I need to use a seperate lauter tun for sparging?

David - I ended up closer to 150

I'll just be making up for any lack of conversion with extract.

**david_42** · 09-29-2007, 04:32 PM

You'll probably have better conversion than at 154F, more action by the beta amylase at lower temperatures. The bigger concern is gelatinization, but an hour mash should cover it.

**TheJadedDog** · 09-29-2007, 04:50 PM

Quote:

Originally Posted by david_42

You'll probably have better conversion than at 154F, more action by the beta amylase at lower temperatures. The bigger concern is gelatinization, but an hour mash should cover it.

Well I hope I am okay, how would I know if this was a problem?

**david_42** · 09-29-2007, 07:43 PM

About the only way to test conversion is using iodine. A drop of wort + a drop of iodine will turn black if there is any starch left.

**TheJadedDog** · 09-29-2007, 08:26 PM

Well, I'm just gonna RDWHAHB. My efficiency ended up being something like 63%, not stellar, but not so horrible.

Going forward I am going to make some modest changes to my process that I think will result in hitting my temps better.

**TheJadedDog** · 09-30-2007, 06:28 PM

Well now to add insult to injury, I have absolutely no signs of fermentation after almost 24 hours. My wort is completely clear and there is an inch layer of trub and yeast on the bottom (kinda looks like it does after a month in secondary). I'm starting to think this one might be a total loss - guess I'll have to try again on Columbus Day (thank goodness for holidays).