HELP thin mash what to do??

poetic_entropy · Apr 17, 2007

Mashing as we speak need to know about too thin a mash. Had to add water to bring temp up now I am at 1.5 to 1.7 qts per lb. Is this going to be a big issue?

Thanks

Yuri_Rage · Apr 17, 2007

RDWHAHB!

You may find that your conversion takes a bit longer since the enzymes aren't as tightly packed. Then again, if you stir a few times, you might find that you get a jump in efficiency since it's easier to stir, and there's more "room" for all that sugar.

Bet your beer turns out just fine!

EDIT:
I'm reading this article right now to make sure I'm not leading you astray:
http://byo.com/feature/480.html

The Pol · Apr 17, 2007

Not an issue, let 'er mash for an hour and have no worries... have I done a mash like that before, YEP, mashed for an hour and had 78% eff. No worries, you need to drink more my man, you are too sober!

Pol

BierMuncher · Apr 17, 2007

I always end up going a bit "thin" Seems I'm afraid of overshooting my target temp and end up short then adding extra water.

My beer is great though so I wouldn't worry.

One solution (if you want in the future) is to draw off a couple quarts and heat that to 20-30 degrees over your target and return it to the mash.

HELP thin mash what to do??

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

poetic_entropy

Well-Known Member

Yuri_Rage

Gritty.

The Pol

Well-Known Member

BierMuncher

...My Junk is Ugly...

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HELP thin mash what to do??

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

poetic_entropy

Well-Known Member

Yuri_Rage

Gritty.

The Pol

Well-Known Member

BierMuncher

...My Junk is Ugly...

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