Epimetheus
Well-Known Member
How the %#!$ do you keep the temp correct on small batches?
Today was the first all-grain. Sweet! No, literally, sweet. Lot of gummy, sticky mash. I did not realize it was so sugary. It was 2.5 gallons because our largest pot was 2.5 gallons. I tried BIAB because I did not want to fuss with converting our cooler to a mash tun.
1 drop of canola oil per gallon prevented boilover.
The most difficult part was maintaining the mash temp. The water started 160F and the 5.5 lbs of grain dropped it to 140F. It kept bouncing between 160 and 150F depending if it was measured at the top or bottom of the mash. I finally manged to keep it between 150-155 by constant stirring and attention.
Then it used like 4 gallons because regardless of batch size, 1 hour of boiling will vaporize LOTS of water. It took fa-EVER to drop the temp to less than 80F before adding the yeast. I can really appreciate wort chillers.
OG ended at 1.042. 'Sok for the planned IPA
Today was the first all-grain. Sweet! No, literally, sweet. Lot of gummy, sticky mash. I did not realize it was so sugary. It was 2.5 gallons because our largest pot was 2.5 gallons. I tried BIAB because I did not want to fuss with converting our cooler to a mash tun.
1 drop of canola oil per gallon prevented boilover.
The most difficult part was maintaining the mash temp. The water started 160F and the 5.5 lbs of grain dropped it to 140F. It kept bouncing between 160 and 150F depending if it was measured at the top or bottom of the mash. I finally manged to keep it between 150-155 by constant stirring and attention.
Then it used like 4 gallons because regardless of batch size, 1 hour of boiling will vaporize LOTS of water. It took fa-EVER to drop the temp to less than 80F before adding the yeast. I can really appreciate wort chillers.
OG ended at 1.042. 'Sok for the planned IPA