Originally Posted by bucfanmike
thanks for those links. Step mash is our for me as its not really feasible with my equipment (cooler mash tun with stainless braid).
Sure it is. I do it regularly. The solution is to use less strike liquor.
One thing I've noticed about homebrewers is a tendency to make really soupy mashes, like really thin oatmeal (often less viscous). I don't know why this is, other than a concern about conversion due to insufficient wetting.
If you start with 1 quart per pound of grist, you'll get a stiff dough-in which will readily convert. If you stick your mash paddle into the mash and it stands up, good. If it falls over, it's too wet.
Then you can step up your mash in your non-heated tun by adding boiling liquor; this might require an assistant to stir while you add liquor (or vice-versa).
When I step mash I use the Fix 50/60/70C
regimen, and all temperatures are raised with boiling liquor.
Ill have to look as far as my blue moon yeast, but I used a dry for this one and I think it was t58, will have to look when i get home.
I'm interested in trying T58 in the more classic styles. I've never tried it (I've far more experience with 3787 than any other yeast for Tripel), and prefer to use others as guinea pigs.
So I'll read your report with great interest.