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Old 04-23-2012, 11:21 PM   #41
ScoRas
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Quote:
Originally Posted by SouthBay View Post
Uh, moonshiners have been converting starches to sugar without mash temps for a long time.

Basic recipe: take a bunch of corn, and bury it in manure. Leave for 10 days, then come back and wash the manure from the corn (its now malted). Dump that with some horse feed (which contains barley) and put it in a big container. Top the container off with water, and dump some bakers yeast in it or a partially baked loaf of bread. return in 1-3 weeks and distill. The yeast will eat up any sugars immediately after they're converted from the starch, and preserve the mash from most infections. ... Supposedly its really inefficient, and to get the full conversion, you have to take the back-set (the stillage after the whiskey is distilled) and dump it back on the mash. Corn and barley, 80%/20%, takes about 3 times before it's fully converted, or so the old lore goes.

I'm actually going to try a sour mash using this method once it warms up here (Pac NW). EDIT: for a beer, minus the manure...
Decomposing manure gets really warm, that's where the mash temps are coming from. Here's another historical possibility! Good post.
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Old 05-06-2012, 03:11 PM   #42
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I just did an experiment..

Cold mashed 1# of 2 row in .5 gallon for 24 hrs OG=1.019
Mashed 1# of 2 row in .5 gallon @152 OG=1.052

We have a winner...

 
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Old 05-06-2012, 03:52 PM   #43
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Quote:
Originally Posted by SamHain View Post
I just did an experiment..

Cold mashed 1# of 2 row in .5 gallon for 24 hrs OG=1.019
Mashed 1# of 2 row in .5 gallon @152 OG=1.052

We have a winner...
Meh you can only really call it conclusive if you run a significant number of more tests (in this case probably 10 or so) and have some of us do the same thing.

Also, how long did you mash at 152? 60 min?

But I'm going to go ahead and venture a guess that all tests will result in roughly the same.
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Old 05-06-2012, 06:33 PM   #44
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Yes an hour....

I'm good, no more tests for me. If they we're close in numbers I'd consider it but that's quite a difference. Also with the cold mash my house didn't have that awesome smell you get with hot mashing.

 
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Old 05-07-2012, 06:14 PM   #45
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What was the ambient temperature of yourcold mash?
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Old 07-16-2016, 04:08 AM   #46
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So this is a real thing. Dan Beis did a talk at NHC this year on "cold mashing" or "non enzymatic mashing". By mashing cold you extract all the modified sugars small proteins and enzymes. Basically anything water soluble gets extracted. This doesn't extract the starches so you get only a quarter of you base malt, about half of your crystal. You get all of the color and flavor of the malts. I just made a smash red ale with Maris otter and cascade.
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Old 07-16-2016, 04:44 AM   #47
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Holy Hell!!!!
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Old 07-16-2016, 01:07 PM   #48
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I know right! I was a little worried. I guess I could start a new thread.
I am always looking for another tool to adjust my beers and this has potential. I am aware of how wasteful it is but if I brew two beers I could use the spent cold mash malt as a adjunct in the second beer. A colorless, flavorless, adjunct.
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Old 07-16-2016, 01:45 PM   #49
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Who was this random guy in the hardware store lol? Dude was years ahead of his time!
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Old 07-16-2016, 01:59 PM   #50
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Originally Posted by KeyWestBrewing View Post
Who was this random guy in the hardware store lol? Dude was years ahead of his time!
No, he was years behind his time. That process was popular in the Stone Ages.

 
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