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-   -   Mash temp... (http://www.homebrewtalk.com/f36/mash-temp-354728/)

Gopher40 09-16-2012 06:32 PM

Mash temp...
Am in process right NOW with my first all grain batch. Desired mash temp was 254 (beersmith). I hit 153. Is that close enough?? If you lose a degree or 2 in the 60 minutes is that okay?? If it is dropping can you add a little hot water to bring it up?? Sorry for all the questions. All grain newbie! :drunk:

Denny 09-16-2012 06:54 PM

Assuming you mean 154 and not 254, yes, you're plenty close enough. Malted barley WANTS to become beer....brewing is very forgiving! Don't worry about it dropping a few degrees. AAMOF, if you keep opening your mash tun to check it, it will cause you to lose heat.

Gopher40 09-16-2012 06:59 PM

Oops my bad...154. Actually climbed a couple degrees during wait

Guerrilla 09-16-2012 07:18 PM

Yea no worries about some variability in temp... generally lower temps in that range will get you more maltose so it will be a lower FG in the end, higher temps will be a higher FG/ less attenuated. 154 is a nice middle temp and i usually use about a 152-156 range due to the low level of engineering of my system, which consists of a large rectangle cooler i found on a beach one time that doesnt even close all the way.

billl 09-17-2012 01:58 PM

Just for future reference, you should keep stirring until the temp stabilizes. You want a nice, uniform and constant temp through the whole tun. It helps with efficiency and, more importantly, consistency.

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