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Old 01-22-2012, 03:23 PM   #1
Brulosopher
 
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I've been using BS for over a year, and I almost always hit my mash temps. I'm wondering, though, how others use the "Adjust for Equipment" option under the Mash tab? I usually just fill my tun with hot water and let it drop to the temp indicated when the "equipment" option is not selected. Ehh??
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Old 01-22-2012, 03:38 PM   #2
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Thats what i do...
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Old 01-22-2012, 04:36 PM   #3
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Quote:
Originally Posted by 2BeerSpeer
Thats what i do...
Good.
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Old 01-22-2012, 07:00 PM   #4
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well, i think i lied to you...I have the adjust for equip checked and usually add water to preheat my tun that is 6-7 degrees hotter than what BS says...my last batch (5 gal) said add 168.2 water and steep at 152 so i pre heated tun ( 10 gallon Round rubbermaid cooler) with 175 degree water for 15 min....added grains at 169 (about 15 minutes later) and stirred, temp dropped to 153...checked 30 min later 152.5...temp at first wort 152! added sparge water @ 168 degrees....hope this helps...My brewhouse eff is 73%
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Keg #1 --- ....Empty
Keg #2 --- Highland Brewing- Cold Mtn. Winter Ale
Keg #3 --- Dickens Cider
Keg #4 --- (Nitro) ....Empty
Keg #5 --- Birdsong Brewing- Mexicali Stout
Keg #6 --- Skull Camp Brewing- Knuckle Dragger IIPA
Keg #7 --- Skull Camp Brewing- Lazy Bones Porter


2 Beer on untapped: https://untappd.com/user/2beerspeer

 
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Old 01-22-2012, 08:36 PM   #5
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i just leave it unchecked and let it heat up on its own. once it reaches the temp it says on the BS worksheet, i add in the grains and 9 times out of 10 hit the temp right on. the biggest problem i encounter is when it's cold or hot outside and the temp can swing a degree or two in one direction or the other. usually doesn't affect the beer though.
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Old 01-22-2012, 08:40 PM   #6
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Yeah I always put my strike water in there 10 degrees or so higher, and let it cool down to strike temp while preheating the cooler.

 
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Old 01-23-2012, 12:13 AM   #7
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Brewed my Koelsch today using the aforementioned technique. Took about 8 mins for the water in my cooler to drop to strike. After dough-in, mash was to temp after about 4 mins of stirring. Cool with me!
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Marshall "Brulosopher" Schott

 
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