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Old 02-21-2009, 05:07 AM   #341
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Great thread!!! Got a couple of questions.

1. It says mash for 30-60 mins. (or until conversion) How can you tell if conversion has taken place?

2. When you lift the grains up, do you just let them drip, or do you squeeze them?



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Old 02-24-2009, 02:12 AM   #342
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I'm going to use your method on my next mini-mash, I've done three now and I've achived less than perfect results, your method will help out a lot!

Thanks for sharing, and I'm an old hippy, that "almost cut my hair"



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Old 02-24-2009, 03:03 AM   #343
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Originally Posted by bgough View Post
2. When you lift the grains up, do you just let them drip, or do you squeeze them?
Drip, don't squeeze at all.
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Old 02-24-2009, 03:15 AM   #344
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Quote:
Originally Posted by bgough View Post
Great thread!!! Got a couple of questions.

1. It says mash for 30-60 mins. (or until conversion) How can you tell if conversion has taken place?
you can do an iodine test (run a search on google or in the wiki and you should find it.) If you mash for 60 minutes, you WILL have full conversion. I rarely check when I use this method. 30 minutes is pushing it, unless you have a very small amount of grains.

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2. When you lift the grains up, do you just let them drip, or do you squeeze them?
i just let the drip. I have a colander now. Pouring a little bit of your sparge water over the top could help, too, but i generally just drain for a minute and then move to my sparge water for 10 minutes or so.
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Old 02-24-2009, 03:16 AM   #345
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Originally Posted by woollybugger2 View Post
I'm going to use your method on my next mini-mash, I've done three now and I've achived less than perfect results, your method will help out a lot!

Thanks for sharing, and I'm an old hippy, that "almost cut my hair"
Let me know if you have any questions and don't cut it until it falls out! Even then, only cut it if you want to
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Old 02-24-2009, 03:30 AM   #346
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Drip, don't squeeze at all.
What's the issue with squeezing?
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Old 02-24-2009, 07:32 AM   #347
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I think it releases bitter tanins from the grains. That's what I suspect anyways, but I'm not sure.

Thanks Death Brewer. I cant decide whether to try the wit first or your dunkel weizen...decisions, decisions

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Old 02-24-2009, 09:18 AM   #348
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the dunkelweizen is always a winner

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Old 02-24-2009, 10:36 AM   #349
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I think it releases bitter tanins from the grains. That's what I suspect anyways, but I'm not sure.
That's what I've been told by numerous people, idk for sure...I'm no scientist .

Deathbrewer: I mashed for 90 minutes and stirred twice...bad idea?
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Old 02-24-2009, 03:39 PM   #350
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Nope, that's fine. A longer mash is never a bad thing...I've done 3-4 hour mashes many times (I will often mash in and then go out for dinner.) Stirring is good, too, unless it makes you lose temp. If you can maintain temp for over an hour, you'll get great conversion.

It's possible that squeezing the grains could extract tannins, although I've heard many people say they've done it without any ill effects. I just don't see how it is necessary, especially when you have your sparge water waiting there.



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