Come enter the BrewHardware Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Mash temp...
Reply
 
LinkBack Thread Tools
Old 09-16-2012, 07:32 PM   #1
Gopher40
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Rockford, Michigan
Posts: 68
Default 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!

__________________
Gopher40 is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2012, 07:54 PM   #2
Denny
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Eugene OR
Posts: 4,324
Liked 442 Times on 334 Posts
Likes Given: 553

Default

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.

__________________

Life begins at 60....1.060, that is!

www.dennybrew.com

http://www.experimentalbrew.com - the website for the book "Experimental Homebrewing"...coming Nov. 2014

Denny is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2012, 07:59 PM   #3
Gopher40
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Rockford, Michigan
Posts: 68
Default

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

__________________
Gopher40 is offline
 
Reply With Quote Quick reply to this message
Old 09-16-2012, 08:18 PM   #4
Guerrilla
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Athens, Georgia
Posts: 31
Liked 1 Times on 1 Posts

Default

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.

__________________
Primary: SMaSH-Galaxy/Crisp Maris Otter,SMaSH-Topaz/Fawcett Halcyon,Bohemian Bulldog Steam Beer,Causeway Kolsch
Secondary: SMaSH-Rakau/Crisp British 2Row Pale
Bottled: HeftyWeizen,La Flama Blanca Pepper Wit,DunkelRyeZen,Big League Brew Wheat IPA
Guerrilla is offline
 
Reply With Quote Quick reply to this message
Old 09-17-2012, 02:58 PM   #5
billl
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Raleigh, NC
Posts: 2,027
Liked 298 Times on 250 Posts
Likes Given: 7

Default

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.

__________________
billl is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Maibock mash temp question (Partial mash) motobrewer All Grain & Partial Mash Brewing 6 01-14-2015 01:51 AM
Keeping Mash temp during 90min Mash in 5gal Cooler MLT KYB All Grain & Partial Mash Brewing 13 01-30-2013 05:57 AM
Mash temp and length at temp question MMBB All Grain & Partial Mash Brewing 2 11-06-2011 05:13 PM
First Partial Mash-how to control mash temp? blawjr All Grain & Partial Mash Brewing 11 07-03-2011 12:37 AM
Temp. Step Mash w/Igloo Mash Tun Netflyer All Grain & Partial Mash Brewing 4 03-18-2010 01:35 AM



Newest Threads

LATEST SPONSOR DEALS