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Old 11-30-2006, 03:34 PM   #11
Brewpastor
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mmmmm, Classic American Pilsner! Are you using 2 or 6 row, and are you using adjunscts (corn)?

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Old 11-30-2006, 08:52 PM   #12
perry
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For what it's worth, I mash a minimum of 90 minutes, even at a higher temp. I just seem to get better results that way...

However, I agree with the others; dry spots are probably the problem. And since you mention these dry spots, I'm wondering how thick your mash is.... I mash at 1 1/3 quarts of water per 1lb of grain- makes for easy stirring, easy temp control, and an enzyme-friendy environment.

g'luck, jp

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Old 12-01-2006, 03:48 AM   #13
seansbrew
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I usually go about 1.2 quarts per pound, the grain always gets wetted.

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Old 12-01-2006, 03:56 PM   #14
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Quote:
Originally Posted by Brewpastor
mmmmm, Classic American Pilsner! Are you using 2 or 6 row, and are you using adjunscts (corn)?
Using 10 lbs 6-row and 2 lbs corn, with Liberty hops and Wyeast 2035.
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