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Old 06-23-2007, 07:39 PM   #11
Khirsah17
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The wort does taste sweet, but there is no more room for anything! I have been doing mini decoctions (3) of one gallon of grist to raise my temperatures back up to 150 F.

 
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Old 06-23-2007, 07:40 PM   #12
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Split your mash into another cooler and use more water

 
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Old 06-23-2007, 07:47 PM   #13
Khirsah17
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Oh, and how did i fit 36 lb of grain in a ten gallon mash tun? According to Palmer:

mash volume = weight of grain (lb) * (water to grain ratio + 0.32)

so, 36 lb of grain and water to grain ratio of 0.75, is 38.5 qts. 10 gallon mash tun is 40 quarts. So i started with ratio 0.75, but continued to add water as I had room, so i ended up with a little bit more. Worked out just fine, but I was expecting the problems to start with the sparge, not in the mash.

 
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Old 06-23-2007, 07:56 PM   #14
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Quote:
Originally Posted by Khirsah17
Oh, and how did i fit 36 lb of grain in a ten gallon mash tun? According to Palmer:

mash volume = weight of grain (lb) * (water to grain ratio + 0.32)

so, 36 lb of grain and water to grain ratio of 0.75, is 38.5 qts. 10 gallon mash tun is 40 quarts. So i started with ratio 0.75, but continued to add water as I had room, so i ended up with a little bit more. Worked out just fine, but I was expecting the problems to start with the sparge, not in the mash.
Yeah math works out, I just never imagined trying for more than 25lbs in my ten gallon tun. I'm impressed you went for it.

 
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Old 06-23-2007, 08:14 PM   #15
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Most of the starches will not dissolve until you hit 149F. You also have a very, very stiff mash, which means slow dissolving. I would never go under 1.1 qt/pound.
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Old 06-24-2007, 01:50 AM   #16
Got Trub?
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With such a stiff mash your enzymes are slowed down by product inhibition. There is a reason why the ratio of your grain to water is supposed to be about 1-1.25. Also you may be seeing black because there is still so much debris etc in your concentrated mash. It can be hard to distinguish if the "fluid" portion is turning black or only tiny particulate matter in solution.

 
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Old 06-24-2007, 02:50 AM   #17
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Never used iodine. Give that sh!t a taste. The tongue never lies.

 
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Old 06-25-2007, 01:58 PM   #18
Khirsah17
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Well, thanks for all the responses. Turns out that husk material was giving me false readings. I was taking measurements based on the wort from the top of the mas tun. I finally just said screw it and lets move on with the sparge. Once the runnings went clear, I ran another iodine test and it passed with flying colors.. conversion! I just wish I would have thought of trying that before I wasted so much time in my day.

As a side note, I got an OG of about 1.162 (corrected). Awesome! The only problem I think is that my grains got real caramelized because i had to boil forever to get this down to a 5 gallon batch. Now comes the challenge of yeast attenuation. Pretty exciting. So far, its been tough, but i highly recommend everyone trying to brew a obscenely big batch of beer!

 
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Old 06-29-2007, 07:20 PM   #19
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It's only obscene if you brew naked!
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