jtoddlarson
New Member
After taking 5 years off, I've pulled out all my equipment and have jumped back in with both feet. In the last 3 weeks, I've brewed and kegged 20 gallons (in a 10-gallon system). My question involves mash consistency.
I mash in a 10-gallon Gott cooler. I don't like to measure water for my single-infusion mashes, as I am usually struggling with water temperature variations, etc. I've always just gone by feel. I've always been happy with the results, but I wonder if I could be doing better. As a side note, I've not taken gravity readings in 15 years and probably don't plan to start.
I'm wondering if someone who is more detail oriented (ie. knows their mash efficiency) could describe how thick or thin the mash should be. I've always just shot for "runny oatmeal", but as a friend recently pointed out, that could mean lots of things to different people. Is it soupy? How does it look? If it matters, I mash between between 148 and 154 depending on the recipe. I normally can nail this perfectly, but the ideal thickness remains a mystery.
Thanks for any insight for an admittedly lazy brewer.
I mash in a 10-gallon Gott cooler. I don't like to measure water for my single-infusion mashes, as I am usually struggling with water temperature variations, etc. I've always just gone by feel. I've always been happy with the results, but I wonder if I could be doing better. As a side note, I've not taken gravity readings in 15 years and probably don't plan to start.
I'm wondering if someone who is more detail oriented (ie. knows their mash efficiency) could describe how thick or thin the mash should be. I've always just shot for "runny oatmeal", but as a friend recently pointed out, that could mean lots of things to different people. Is it soupy? How does it look? If it matters, I mash between between 148 and 154 depending on the recipe. I normally can nail this perfectly, but the ideal thickness remains a mystery.
Thanks for any insight for an admittedly lazy brewer.