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RedSun · 10-28-2007, 08:29 PM

Haha, I did put some ice in there, but I was afraid that stirring the mash wasn't a good idea so I didn't get much effect from it. My mash therm is probe style so I can close the lid. From now on I'll reverse the process. Water in, then add grain, instead of the other way around. Probably just lucky till now... I still hope it's good. Had a nice red color already.

bigben · 10-28-2007, 08:30 PM

I wouldnt worry dude. I missed my first PARTIAL mash by about 18 points due to temperature problems... Beer still tasted great, just didnt get me drunk that fast

RedSun · 10-28-2007, 08:59 PM

I know I'm not brewing at lab specs, but I'm a bit more of a perfectionist than ideal (didn't have enough homebrew while brewing). On the bright side, being completely sober we did the whole thing in just under 4 hours. Had most things pre-setup before hand. Brewhouse efficiency ~55%, brewday efficiency ~90%

Thanks guys, I'm feeling a lot better now. Hope to repay the favor soon.

WBC · 10-28-2007, 10:30 PM

Quote:

I was afraid that stirring the mash wasn't a good idea so I didn't get much effect from it.

Stiring the mash to even the temp is always a good idea. Stir any time you want. It helps to get the enzymes mixed into the other grains for a more complete conversion and even temps. Stir just before a vorlauf, rest to extract more of the sugar from the grain. Recirculte and it will come out clear. When you sparge do the same thing and your efficiancy will go way up.

**Shoopdog** · 10-28-2007, 11:12 PM

I realize your volume was off, but I am leaning towards a bad crush. Your temps were good enough to get conversion in the time frame you specified. My grain mill made a world of difference in my efficiency and I am now getting anywhere from 76-82%.

**Bobby_M** · 10-29-2007, 12:30 AM

I do like WBC suggests. Initial infusion goes in hot, cover the lid for 5 minutes to let the cooler pull all the heat it's going to. Check the temp and stir with the lid open until you hit the temp that your software tells you to use. Then dough in, stir well.

When you say strike, I think you mean "mash out" infusion right? Maybe I'm the one confused with the correct terminology.

You must be using a 7.5 gallon pot right? For a 5 gallon batch, I like to work with a preboil volume of about 6.5. You ought to take an OG on the very last running to see how much you're under sparging. If it's 1.020 or more, you can benefit from running another gallon through.

RedSun · 10-29-2007, 12:46 AM

Yeah, 30qt. I usually get it to just about 6gal pre-boil so I thought I was doin great today. 30 min at 158, not so hot though. I'm going to switch my process to dough in after getting the prime water temp. Crush was a little less milled than usual, but I'm far from learned enough to know for sure.

I did take pics though I think....

**Bobby_M** · 10-29-2007, 12:59 AM

Even if you have to sparge one more gallon and boil it in a small pot separately, do it. Once you boil for 30 minutes, you should have room to recombine.

faber · 10-30-2007, 12:11 AM

Lots of great advice here.

I'l echo that you should check the gravity of all runnings, from vorlauf to the last bit you can sparge out. And keep sparging until your hydrometer, not your kettle size, says enough.

RedSun · 10-30-2007, 01:13 AM

I've done enough brews that I, like most of you, get a little lazy when it comes to taking gravity of all runnings, but you're right, I should. I think I'll just go back to no sparge, perfect for the lazy, but super tasty brews. Definitely appreciate the advice, soothed the ill will I was feeling.

As a note, fermentation lagged 6 hours and I came home today and it smells great!