You only add an ounce or two...it definitely makes the beer more "acidic-flavored" but that's the idea.
DeathBrewer,
Can this method be used for all-grain recipes that call for more complex mash schedules? Do you just leave the pot covered and turn up the heat when you need to step between the mash temperatures?
Instead of using blankets to insulate the mash tun, what about self-stick duct insulation - like jkarp uses on the countertop brutus 20:
https://www.homebrewtalk.com/f51/countertop-brutus-20-a-131411/index3.html#post1478342
Yeah, I was thinking about wrapping that stuff around the pot first, with strips of duct tape along the top and bottom edges of insulation, then folding up a big hand towel or something to set on top.
:rockin:
Can you elaborate on what you made the jacket out of and how?
EDIT: is your jacket removable? i.e. you only put it on the MT when the heat is turned off?
agenthucky - yeah, that's my concern now too. By looking for something more permanent than blankets, I'm making it so that it has to withstand heat from the burner. I wonder if towels and bungee would be safer...
Can you elaborate on what you made the jacket out of and how?
EDIT: is your jacket removable? i.e. you only put it on the MT when the heat is turned off?
agenthucky - yeah, that's my concern now too. By looking for something more permanent than blankets, I'm making it so that it has to withstand heat from the burner. I wonder if towels and bungee would be safer...
I heat the water and then I add the grains and then I cover it with the jacket. I NEVER apply heat once I'm mashed in, it's too difficult to get it right...the temp will go up too high and go back down when you mix, etc...it's a mess.
+1 on using the oven. I leave one rack in the lowest slot, turn the oven to 170F and leave it on. I stir the mash every 15 minutes or so. Both times I've done this the temp has stayed right at the mash temperature and I've gotten 70+ efficiency.
I personally don't understand the oven method. It may work for some, but most ovens are much hotter than the ~150°F that you want to mash at...it has to heat it up some and the last thing I want is to mash at 156°F or higher.
Also, I have very little problem maintaining a mash temp in the pot on the stovetop. As discussed before, a blanket and some bungee cords will ensure temp is held, but even when I just let it sit and it dropped to 140°F by the end of the hour, it made fantastic beer.
These higher temp enzymes don't work for the whole hour if your temp drops.
I HAVE heard a lot of bad experiences with using burners, however, especially electric. Again, it works for some people, but is not something I recommend simply because it's so inconsistent.
I was thinking about this (although I've heard direct flame is worse than electric). The portion that is right above the burner MUST be hotter than the rest of the mash. Like I emphisized, stir, stir, stir. But even with stirring I was wondering the effects of the small amount of space that has the higher temp. I am wondering if this caused perhaps a smaller portion of it to be caramelized. Like I said, it came out fine, but there isn't a way to compare it to one that wasn't sitting on that small amount of direct heat.
Let's not forget the biggest element when doing things like this...the human element. Some might get lazy, and forget, some might sit there like a watch dog (like me!) and stirr constantly. Like you said, bag brew days are lazy brew days, in that case, NO DIRECT HEAT!
All this talk about direct heat makes me want to try a steinbier
It definitely depends on the user and this tutorial is meant for beginners and for general easy brew days.
SRSLY. My buddy and I have been talking about this for years. It will happen someday.
Yes, I'm trying to push a friend to do it with me (what a lot of work for one brewer). But where to find the correct rocks...
Oh god, another thing my girlfriend can be pissed at me for stock piling in my closet...random large rocks I find when hiking.
My friend talked about the exact rocks you're supposed to use. If I ever remember to talk to him about it, I'll post.
What recipe would your suggest I try for my first AG stove top?
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