Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > BIAB.....Best place to measure mash temp?
Reply
 
Thread Tools
Old 08-30-2011, 03:16 PM   #1
TopherM
BJCP ID: F0838
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
TopherM's Avatar
Recipes 
 
Join Date: Mar 2011
Location: St. Petersburg, FL
Posts: 3,940
Liked 437 Times on 346 Posts
Likes Given: 23

Default BIAB.....Best place to measure mash temp?

I BIAB with a 44 qt Bayou Classic pot with the matching SS basket.

My bag drapes the inside of my basket, basket into the strike water, mash in into the bag.

The basket rests 3 inches above the bottom of the pot. Mash in temp isn't a problem, since I measure the water temp before mashing in. However, I have a question about mashout temps.

I was doing my 4th BIAB yesterday, was on my mashout, had my thermometer in the middle of the mash grains reading about 162 on its way to my 170 mashout, when the liquid layer in the 3 inches below my basket started to boil.

So my question is, if the middle of the grain is 162, but the wort immediately outside the grain is 212, do I still wait for the middle of the mash grain to reach 170 for mashout?

I think my biggest issue was that I had too much heat on, and should slow it down in the future, but just wanted to see what everyone thought. In this particular case, I took it off the heat and the middle of my mash grains got to about 167 over 10 minutes, so I considered that my mashout and was done. I was a little worried about tannins, but doubt much could have happened in the short amount of time the wort was boiling (about 45 seconds).


__________________
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!
TopherM is offline
 
Reply With Quote
Old 08-30-2011, 03:29 PM   #2
ayoungrad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Newton, MA
Posts: 1,100
Liked 7 Times on 7 Posts
Likes Given: 1

Default

I add boiling water (calculated amount) to mash-out by bringing the whole mash volume up to 168 at the same time. Given that the whole idea is to denature proteins, I would think the whole mash should be at 168 to be safe. I suppose that if you must use direct heat, just make sure that you stir as aggressively as you can and (as you said) heat more slowly, to bring the whole mash up to 168.

Having said that I would also wonder (as you mentioned) that your current process might extract tannins from the portion of the mash with a significantly higher mash temp. But this is based soley on reading - I've never experienced tannin extraction (yet).


ayoungrad is offline
 
Reply With Quote
Old 08-30-2011, 03:39 PM   #3
TopherM
BJCP ID: F0838
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
TopherM's Avatar
Recipes 
 
Join Date: Mar 2011
Location: St. Petersburg, FL
Posts: 3,940
Liked 437 Times on 346 Posts
Likes Given: 23

Default

I haven't had any off flavors at all in my first three BIAB batches, so no tannin issues thus far. I stepped away from the direct heat mashout, and certainly wasn't stirring, so that might have been my issue. I don't remember if I tended to the mashout before or not, but since they were some of my first attempts, I bet I was more attentive and jsut got a bit lazy/cocky on this last one.
__________________
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!
TopherM is offline
 
Reply With Quote
Old 08-30-2011, 04:50 PM   #4
Rivercat96
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Orangevale, CA
Posts: 86
Liked 4 Times on 3 Posts

Default

+1 on stirring really well during mashout. It will help more sugar to get into the liquid and will even out the temps in your kettle.
Rivercat96 is offline
 
Reply With Quote
Old 08-30-2011, 05:34 PM   #5
samc
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2008
Location: Portland OR
Posts: 5,423
Liked 60 Times on 56 Posts
Likes Given: 29

Default

Consider adding a pump for recirculation which will help solve the temperature differential. At the very least if you have a valve at the bottom you can manually drain a quart at a time and pour over the grains to help equalize.
samc is offline
 
Reply With Quote
Old 08-30-2011, 05:42 PM   #6
thughes
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Rochester
Posts: 702
Liked 50 Times on 47 Posts
Likes Given: 14

Default

Quote:
Originally Posted by samc View Post
Consider adding a pump for recirculation which will help solve the temperature differential. At the very least if you have a valve at the bottom you can manually drain a quart at a time and pour over the grains to help equalize.
+1 I have a valve and use a pitcher to recirc a few quarts, evens the temp out very quickly. I'd recommend you do this when you are mashing too.
__________________
nurture my pig
thughes is offline
 
Reply With Quote
Old 08-31-2011, 02:12 PM   #7
smokewater
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Winston Salem, North Carolina
Posts: 196
Liked 3 Times on 3 Posts
Likes Given: 1

Default

I pull the bag, let it drain while I heat the wort to strike temp, then drop the bag back in. I also use a strainer basket but pull the bag out of it for this step because I set it in a 5 gallon bucket and add 2 more gallons of sparge water.


smokewater is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
So how do you measure your mash temp? IowaStateFan All Grain & Partial Mash Brewing 17 03-23-2014 08:19 PM
BIAB Sparge Water Temp? tonyolympia All Grain & Partial Mash Brewing 22 06-14-2011 01:39 PM
advice on hitting mash temp with biab? edb23 All Grain & Partial Mash Brewing 2 04-17-2011 06:35 PM
How to measure mash thickness with a false bottom? wuertele All Grain & Partial Mash Brewing 0 12-18-2009 10:24 PM
Measure twice, mash once... FSR402 All Grain & Partial Mash Brewing 3 12-04-2008 04:29 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS