MNBugeater
Well-Known Member
I struggled with where to post this question...
Equipment? All Grain?...I settled on General Techniques
For those that have a recirculation direct fire mash tun, how much carry over, if any, do you experience when increasing your mash temperature?
The examples I am thinking of are post dough-in. Most people that I know of heat their mash water to a strike temp and then add the grist to achieve a stabilized temperature. In a direct fire recirculating environment regardless of manual or automated heating, when the heat is removed do you get any carry over?
Specifically, when going from a protein rest to saccharification rest, and then from saccharification rest to mash out. Do you notice that you get a carry over once heat is removed or does the recirculation help provide a consistent temperature throughout the mash so that when heat is removed it no longer rises in temperature?
I have a recirc system now, but have never done any mash temp increases other than from saccharification rest to mash out. I was never too concerned if it crept 3-5 degrees cause I started pumping to the boil kettle within 15 minutes anyway, but I am considering doing some protein rests in some future brews and was wondering if anyone noticed a temperature creep when raising temp from protein rest to saccharification in a direct fire recirculating system. Thanks.
Equipment? All Grain?...I settled on General Techniques
For those that have a recirculation direct fire mash tun, how much carry over, if any, do you experience when increasing your mash temperature?
The examples I am thinking of are post dough-in. Most people that I know of heat their mash water to a strike temp and then add the grist to achieve a stabilized temperature. In a direct fire recirculating environment regardless of manual or automated heating, when the heat is removed do you get any carry over?
Specifically, when going from a protein rest to saccharification rest, and then from saccharification rest to mash out. Do you notice that you get a carry over once heat is removed or does the recirculation help provide a consistent temperature throughout the mash so that when heat is removed it no longer rises in temperature?
I have a recirc system now, but have never done any mash temp increases other than from saccharification rest to mash out. I was never too concerned if it crept 3-5 degrees cause I started pumping to the boil kettle within 15 minutes anyway, but I am considering doing some protein rests in some future brews and was wondering if anyone noticed a temperature creep when raising temp from protein rest to saccharification in a direct fire recirculating system. Thanks.