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Old 04-18-2007, 12:46 AM   #1
Dec 2006
Posts: 48

Mashing as we speak need to know about too thin a mash. Had to add water to bring temp up now I am at 1.5 to 1.7 qts per lb. Is this going to be a big issue?


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Old 04-18-2007, 12:49 AM   #2
Yuri_Rage's Avatar
Jul 2006
Posts: 14,290
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You may find that your conversion takes a bit longer since the enzymes aren't as tightly packed. Then again, if you stir a few times, you might find that you get a jump in efficiency since it's easier to stir, and there's more "room" for all that sugar.

Bet your beer turns out just fine!

I'm reading this article right now to make sure I'm not leading you astray:
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Old 04-18-2007, 12:51 AM   #3
The Pol
Feb 2007
Posts: 11,454
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Not an issue, let 'er mash for an hour and have no worries... have I done a mash like that before, YEP, mashed for an hour and had 78% eff. No worries, you need to drink more my man, you are too sober!


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Old 04-18-2007, 12:53 AM   #4
...My Junk is Ugly...
BierMuncher's Avatar
Jan 2007
St. Louis, MO
Posts: 12,411
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I always end up going a bit "thin" Seems I'm afraid of overshooting my target temp and end up short then adding extra water.

My beer is great though so I wouldn't worry.

One solution (if you want in the future) is to draw off a couple quarts and heat that to 20-30 degrees over your target and return it to the mash.

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