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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Why don't more people do this ...? (multi-step sparge)

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Old 04-07-2012, 07:13 PM   #11
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If you like having the ability to step mash and mash-out without infusion, a direct heat MLT works. Why don't you add a ball valve and bazooka screen to the pot and lauter from there. Rinse pot, add wort and boil. Be easier than transferring hot mash from one vessel to another.
Its on my 'to do' list! Along with getting a second boil kettle, a multi-burner stand, etc, all to make it easier.

As far as just not mashing in the cooler, it mostly just came about because i needed more volume for a big beer a while back. It had several rests (protein, beta, alpha, mashout), and for some reason it just stuck.

It wasnt until i brewed the other day that it dawned on me that most people mash in their coolers, like i used to. hence, this thread to help me understand if there's any downside or pitfalls with this method that i'll need to avoid.
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Old 04-08-2012, 02:52 PM   #12
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Originally Posted by SouthBay

Its on my 'to do' list! Along with getting a second boil kettle, a multi-burner stand, etc, all to make it easier.

As far as just not mashing in the cooler, it mostly just came about because i needed more volume for a big beer a while back. It had several rests (protein, beta, alpha, mashout), and for some reason it just stuck.

It wasnt until i brewed the other day that it dawned on me that most people mash in their coolers, like i used to. hence, this thread to help me understand if there's any downside or pitfalls with this method that i'll need to avoid.
There are many people who mash in their boil kettle and have also eliminated the need for a cooler altogether. It's called brew-in-a-bag or BIAB.

The downside to mashing in a kettle is temperature stability. But many BIABers have solved that problem by wrapping their kettle in sleeping bags during the mash or fashioning more sophisticated insulating jackets for their kettle. My brewing partner and I just aim our mash temperature two degrees higher. We lose four degrees over the course of the mash and it averages out. You can of course heat the kettle during the mash to make up for temperature loss but I find that to be inaccurate.
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Old 04-08-2012, 03:07 PM   #13
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I tried this a few batches ago, thinking it would be easier to mash out simply by raising the temp, rather than adding boiling water. I also thought that I could easily adjust the temp of the mash after doughing in.

It reminded me of the old days doing step mashes with the "rests". I found it difficult to actually control the temp. I use a heavy grade stainless pot, and the temp was hard to stabilize and control, even with alot of stirring. All the stirring and stress made it tiring.

Single infusion mashing in a cooler with a false bottom is too quick and easy to try the old methods. I usually mash with 1.25 quarts per pound, and add a couple gallons of boiling water(slowly with stirring) to bring it up to mash out temp. The extra water thins the mash for vorlauf, and I fly sparge after drainoff begins. The modification of the grains makes this the easiest way to go IMHO.

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Old 04-08-2012, 04:45 PM   #14
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I tried this a few batches ago, thinking it would be easier to mash out simply by raising the temp, rather than adding boiling water. I also thought that I could easily adjust the temp of the mash after doughing in.

It reminded me of the old days doing step mashes with the "rests". I found it difficult to actually control the temp. I use a heavy grade stainless pot, and the temp was hard to stabilize and control, even with alot of stirring. All the stirring and stress made it tiring.

Single infusion mashing in a cooler with a false bottom is too quick and easy to try the old methods. I usually mash with 1.25 quarts per pound, and add a couple gallons of boiling water(slowly with stirring) to bring it up to mash out temp. The extra water thins the mash for vorlauf, and I fly sparge after drainoff begins. The modification of the grains makes this the easiest way to go IMHO.

interesting. So, did you try mashing in the kettle on the stove top, or a propane burner?

FWIW, ive been doing it on the stove, inside. I dont lose much temp wise, unless i remove the lid and stir it all up. I've noticed the more i do this, the more heat i have to re-apply, but the better efficiency i get.

Maybe its b/c i'm doing it indoors, in a temp controlled environment, on a (relatively speaking) lower heat output device that i've had good results with temp control?

And honestly, i just couldnt get beersmith to accurately predict my strike water temps! I was always a few degrees too high, or too low. Maybe a byproduct of an inaccurate grain scale?
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Old 04-08-2012, 05:46 PM   #15
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I mash in my kettle, usually do a beta rest, heat and stir to an alpha rest temp then mashout, then dump into my cooler mash tun with manifold (now a lauter tun), vorlauf then drain and double batch sparge.

I found this method gives better extraction (thanks to the alpha rest) and good body and head whilst getting good attenuation.

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Old 04-08-2012, 06:00 PM   #16
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Well, i have other pots and pans. I have another pot that i use sometimes, or even an empty fermenter.
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Yeah, it sounds like a huge pain. Why do all that transferring back and forth?
You can do whatever you'd like, and I'm glad it works for you! But you asked "why don't more people do this....?" and the answer is because what a pain for most people. BIAB is probably the closet description to what you're doing, and I don't do that simply because I can't lift 20 pounds of wet grain in a bag out of a vessel. Pouring first runnings, second runnings, moving the grainbag, etc, just wouldn't work out for me.

I'm with Bernie- moving and transferring stuff is too much work for me. I mash and sparge in my MLT, then drain it to the boil kettle. That's about it.
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Old 04-08-2012, 09:10 PM   #17
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This thread sounds like a keggle mash tun setup without spending the money for a keggle

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