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Old 03-21-2013, 04:12 PM   #1
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Default mash temp too high, can I let it cool and then start timer?

Had an error in my water measurement (too much water) and my mash temp after adding the grain and stirring is 158 instead of 154 F. I was thinking of just letting the mash cool to 154 F and then start my timer. Anyone have an opinion on this fix it process?

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Old 03-21-2013, 04:14 PM   #2
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Add a little cool tap water.

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Old 03-21-2013, 04:38 PM   #3
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Normally I would add water or ice cubes but the water level is 1/4 inch from the top of the kettle after adding in the grain. I assumed that the 5 gallon water bottles purchased from Walmart would hold 5 gallons but they actually hold more like 5.75 gallons and this is the source of my error.

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Old 03-21-2013, 04:59 PM   #4
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Chemistry doesn't care when your timer starts. It starts doing its thing right away. Higher temps will speed up the denaturing process of the proteins and cause the mix of enzymes to do different things at different speeds. I'd get the temp down within 10 minutes and if letting it sit will drop the temp within 10 minutes, you need to work on insulating your mash tun.

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Old 03-21-2013, 05:06 PM   #5
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Quote:
Originally Posted by msa8967 View Post
Normally I would add water or ice cubes but the water level is 1/4 inch from the top of the kettle after adding in the grain. I assumed that the 5 gallon water bottles purchased from Walmart would hold 5 gallons but they actually hold more like 5.75 gallons and this is the source of my error.
Probably late now but i would have dumped some wort and added cold water.
(Next time maybe)
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Old 03-21-2013, 06:32 PM   #6
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Chemistry doesn't care when your timer starts. It starts doing its thing right away. Higher temps will speed up the denaturing process of the proteins and cause the mix of enzymes to do different things at different speeds. I'd get the temp down within 10 minutes and if letting it sit will drop the temp within 10 minutes, you need to work on insulating your mash tun.
This was a brew in the bag recipe in my 10 gallon pot. I kept gently stirring the wort and it dropped to 154 F within 10 minutes. I'll see how it will taste in 6 weeks.
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Old 03-21-2013, 06:33 PM   #7
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Quote:
Originally Posted by bazowie View Post
Probably late now but i would have dumped some wort and added cold water.
(Next time maybe)
I will keep this in mind if this happens again. It seems to be a very practical solution which may be why I didn't think of it at this time.
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Old 03-21-2013, 06:38 PM   #8
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It is always a good idea to keep some boiling water and some cool water on hand when mashing in a cooler to make temperature adjustments. Monday I was shooting for 148 and hit 158. Took a temperature reading and I dumped cold water immediately.

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Old 03-21-2013, 06:40 PM   #9
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Don't wait to start the timer. The mash is working anyway. You can cool it with cool water as suggested or if you are using Beer Smith or similar, plug in the temp and possibly use a shorter mash time. It would change the result a little bit though.

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Old 03-21-2013, 09:45 PM   #10
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Quote:
Originally Posted by msa8967 View Post
This was a brew in the bag recipe in my 10 gallon pot. I kept gently stirring the wort and it dropped to 154 F within 10 minutes. I'll see how it will taste in 6 weeks.
You're most likely fine then. I was under the assumption it was a traditional mash.
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