Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Moving to All Grain
Reply
 
LinkBack Thread Tools
Old 01-24-2013, 04:29 PM   #11
Ridire
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
 
Ridire's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Detroit, Michigan
Posts: 3,582
Liked 872 Times on 592 Posts
Likes Given: 347

Default

Yeah, I'm anticipating adding heat at some point. I just want to know an estimate of when so I don't need to stare at the pot for an hour.

__________________
Ridire is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2013, 05:36 PM   #12
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 7,149
Liked 856 Times on 713 Posts
Likes Given: 319

Default

Without seeing your setup, I'm going to guess that if you used any kind of insulation like a towel or coat or sleeping bag you would not lose enough in the first 20 minutes to severely affect your mash. That's only a guess though but suppose you lost 5 degrees during that 20 minutes. You would still be at mashing temperature but would create more short chain sugars making your wort more fermentable. Since this is planned to be a partial mash, this should not affect your beer to any great extent. If you were doing this as an all grain batch where you create all the fermentables you would notice that your beer was drier than you expected but it would still be quite drinkable.

__________________
RM-MN is offline
 
Reply With Quote Quick reply to this message
Old 01-24-2013, 05:50 PM   #13
Ridire
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
 
Ridire's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Detroit, Michigan
Posts: 3,582
Liked 872 Times on 592 Posts
Likes Given: 347

Default

Quote:
Originally Posted by RM-MN View Post
Without seeing your setup, I'm going to guess that if you used any kind of insulation like a towel or coat or sleeping bag you would not lose enough in the first 20 minutes to severely affect your mash. That's only a guess though but suppose you lost 5 degrees during that 20 minutes. You would still be at mashing temperature but would create more short chain sugars making your wort more fermentable. Since this is planned to be a partial mash, this should not affect your beer to any great extent. If you were doing this as an all grain batch where you create all the fermentables you would notice that your beer was drier than you expected but it would still be quite drinkable.

Good point, I am only using 2 lbs of fermentable grain in my mash. And dry is good...it's an IPA.
__________________
Ridire is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Specialty grain percentages when moving to All grain cain_h All Grain & Partial Mash Brewing 19 10-24-2012 11:38 PM
Moving to All Grain! mcmillb1 All Grain & Partial Mash Brewing 27 02-28-2012 01:30 PM
Moving to All Grain Henry22 All Grain & Partial Mash Brewing 38 02-01-2012 01:34 AM
Moving to All Grain! Countrysquire All Grain & Partial Mash Brewing 4 03-10-2011 01:02 PM
Moving to All Grain! Countrysquire Electric Brewing 0 03-10-2011 12:42 PM



Newest Threads

LATEST SPONSOR DEALS