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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > If you have to miss your mash temperature, what....
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Old 07-11-2010, 05:12 AM   #1
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Default If you have to miss your mash temperature, what....

....would you pick, too hot or not hot enough?

And why?

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Old 07-11-2010, 05:17 AM   #2
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Depends on what I'm brewing.

Made an English Mild a few weeks ago...let me just say that you are already mashing at the high end of the spectrum. Going over that is asking for trouble, so I'd rather miss low.

Saison? I typically do long mashes toward the bottom of the spectrum. If I'm over by a degree or two, I might not attenuate quite as much, but it's easy to just leave the mash tun open a bit and stir it some until the temp gets into the right range.

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Old 07-11-2010, 01:22 PM   #3
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I'd rather hit a few degrees higher than lower because it's easy to toss a few ice cubes in the mash to equalize the temperature out quickly if you're a bit high...but if you're too low, you've got to add more hot strike water.

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Old 07-11-2010, 01:25 PM   #4
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I prefer to be a little high. If it is, then I just scoop up mash in a quart jug and drop it back in from a height, stir and keep repeating until it is dead on temp. It usually takes no more than two minutes.

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Old 07-11-2010, 03:44 PM   #5
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Quote:
Originally Posted by Laughing_Gnome_Invisible View Post
I prefer to be a little high. If it is, then I just scoop up mash in a quart jug and drop it back in from a height, stir and keep repeating until it is dead on temp. It usually takes no more than two minutes.
I prefer to be a little high, too. Sometimes really, really high!
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Old 07-11-2010, 04:16 PM   #6
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To high, its easier to lower it with a couple of ice cubes or a min. or two of stirring.

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Old 07-11-2010, 07:20 PM   #7
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Quote:
Originally Posted by KayaBrew View Post
I prefer to be a little high, too. Sometimes really, really high!
I can't believe I never spotted that when I typed it!
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Old 07-11-2010, 07:31 PM   #8
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Low. That why they invented heat sticks.

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Old 07-11-2010, 09:12 PM   #9
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Low. That why they invented heat sticks.
I was reading about them today. So you can put it directly in the mash as well for small adjustments?
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