Mash temp question

aeviaanah · Jul 7, 2013

If you wanted to mash at 152 and went to 154 or 156 for a short period of time and are able to bring back to 152 quickly- Is it best to continue to mash at the new high temp or is it ok to lower mash temp with same results as intended?

brewkinger · Jul 7, 2013

It is fine.

I commonly will dough in with 166 degree water which usually brings me to 155 and then I stir for about 5 minutes and it comes down to 152.

drhookmec · Jul 7, 2013

I'd let it be.
The temp. will drop on it's own eventually anyway.
it won't make a big difference in the final beer.

just my opinion though..

unionrdr · Jul 7, 2013

I was getting thast sort of thing the 1st couple times partial mashing...on the stove. I then hit on the idea of using my Thinsulate & synthetic goose down lined winter hunting coat to wrap the BK/MT in for the 1 hour mash. It actually gains a degree over the 1 hour,& doesn't loose any at all. Much better.

Mash temp question

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aeviaanah

Well-Known Member

brewkinger

Testing... testing...is this frigger on?

drhookmec

Supporting Member

unionrdr

Homebrewer, author & air gun collector

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Mash temp question

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

aeviaanah

Well-Known Member

brewkinger

Testing... testing...is this frigger on?

drhookmec

Supporting Member

unionrdr

Homebrewer, author & air gun collector

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