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Old 06-29-2009, 08:43 PM   #521
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Different equipment works different ways, too. It depends on your grain/water ratio, what kind of loss you get on your pot/pan, residual heat from the burner, how you mix it in, etc.

My numbers are estimations. With most of my equipment, I only drop about 8-12°F, so maybe take it down a notch next time when you try again.

These calculators also work well...I still use them all the time:

Green Bay Rackers--Mash Calculators

It could just be "hot spots", tho, and you didn't necessarily have that hot of a mash. How did it taste?



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Old 06-29-2009, 11:42 PM   #522
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it tasted very sweet..which I'm imagining is a good thing...I was going to take a hydrometer reading but since I didnt know what I was shooting for there I just forgot it.

I also dug down into the middle of the spent grains took out a mouthful and chewed on it...like wet soggy oatmeal which I think is another good thing because they were tasty as hell before I mashed....which would mean to me that I was able to pull those flavors out...

Its downstairs fermenting right now im doing all I can to get it below 70 but its stuck around 72...Im going to work on getting something to help cool it down..



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Old 06-29-2009, 11:55 PM   #523
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Yeah, sounds good. Higher temp mashes would make it taste more "dextrinous."

I'll bet you were just reading a "hot spot" and your actual temp was lower than it said it was. Stir well 10 minutes before taking your temp, let it sit covered for that 10 minutes and it may give you a better reading next time.

Get those temps down, too. You want it in the 60s if at all possible...just tape some ice to it until you find a better solution.

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Old 06-30-2009, 01:40 AM   #524
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dude thanks again for all your help but I swear to god every other time you answer one of my questions I have to go wikipedia something...hahah I appreciate the help and I actually enjoy the research it helps me remember things better....

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Old 06-30-2009, 01:52 AM   #525
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lol, hey...i've been there! Hell, the more I talk about stuff, the more it gets ingrained into my knowledge. You guys are helping me be a consistently better brewer!

Cheers!

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Old 06-30-2009, 02:38 AM   #526
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Quote:
Its downstairs fermenting right now im doing all I can to get it below 70 but its stuck around 72...Im going to work on getting something to help cool it down..
Put a wet t-shirt on it, like your fermenter is wearing the shirt. If you have a fan, set up the fan to blow over the wet t-shirt. Those two things alone will really help reduce the temp of your fermenter.

If you have some kind of vessel that you could put the entire setup in, and put some water in the bottom so the t-shirt can wick up the water to stay wet, that would help too. Or, you can just re-wet the t-shirt every so often.
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Old 06-30-2009, 03:42 AM   #527
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Originally Posted by mpcondo View Post
your expecting 85% efficiency with the stove top brew in a bag method?

what are you doing to get such a high efficiency?

most brewers that use BIAB (that i know of) are lucky to hit 70%.
I was being sarcastic. I guess sarcasm doesn't translate well through typing. But I would expect anywhere from 60-70% efficiency with that method. Although his PM method is ****ing rad a produces damn good beer.

Sorry for the late post. Been busy as balls.
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Old 06-30-2009, 03:53 AM   #528
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lol, I'll admit I didn't see the sarcasm. I don't think I've ever gotten above the high 70s in efficiency with this method and usually it's lower...65 is about the norm.

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Old 06-30-2009, 04:02 AM   #529
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lol, I'll admit I didn't see the sarcasm. I don't think I've ever gotten above the high 70s in efficiency with this method and usually it's lower...65 is about the norm.
Well i generally pray that the grains will convert well at 1.5 qt/lb of grain. JK!!!

I have been reading too much of the debate forum. But yeah man thanks again DB, I honestly owe everything to you for being nice enough to post **** like this, and being a metalhead, i decided to read what you wrote with that long ass hair. Whenever your in Socal, shoot me a PM, i'll hook you up with some "Black Metal Brew"

But in all seriousness, if your new to brewing, skip all extract and do this, its what I did and it makes some damn good beer.
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Old 06-30-2009, 12:30 PM   #530
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I'm not sure why I didnt try this before but all I did was move the fermentor from its spot on a shelf down to the basement floor and im already sitting at 68 degrees.....airlock activity has slowed down quite a bit I hope its not to late and that unwanted flavors are already out...



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