Initial Infusion Equation:
Strike Water Temperature Tw = (.2/r)(T2 - T1) + T2
where:
r = The ratio of water to grain in quarts per pound.
T1 = The initial temperature (¡F) of the mash.
T2 = The target temperature (¡F) of the mash.
Tw = The actual temperature (¡F) of the infusion water.
Now how would you also deal with the temp of the tun?
Now how would you also deal with the temp of the tun?
<I use BS but I still like to know>
That is the temp of the grain.
Example:
Grain temp: 65
r=1.25
Mash target: 155
(.2/1.25)(155-65)+155=169.4
So you would use around 169F water.
So when it says "temperature of grains" it pretty much means room temperature, right? Why would they be any colder or hotter than room temp?
What size tun and how long does it take to stabalize?I over heat mine by 5-7 degrees and let it come down to the temp that I know that water needs to be. Or you can pre-heat with a gallon of near boiling water.
I think I noticed this when I tried to 'condition' my malt once. I wondered if it was fermenting a bit. I just know when I took the lid off later it felt warmer than when I had hand stirred it.Because you stored them in your unheated/un airconditioned garage over night?
Another aspect of this that most overlook is striking heat. As the grains take up water they give up heat. How much temperature rise this results in varies for not detectable to a few °F.
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