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Old 06-25-2012, 03:41 PM   #11
krenshaw's Avatar
Dec 2010
Lancaster, PA
Posts: 1,133
Liked 54 Times on 49 Posts

come to think of it.. i use brewsmith all the time but i've never really taken the time to check the temp of my mash.. i should do that this weekend when i'm brewing.. my efficiencies (sp??) are usually pretty good, though maybe slight variations have to do with the temp.. i could be trusting the mash in temp of brewsmith higher to bring the grain/mash the right temp a little much.. does anybody who use brewsmith have to change the temperature much from its recommendation much?
~ A fine beer may be judged with only one sip, but it's better to be thoroughly sure.

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Old 06-25-2012, 03:45 PM   #12
Dec 2010
Watertown, CT
Posts: 213
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Another example:

Yesterday I built a 5 gallon batch. In my 5 gallon cylindrical tun I added 3.5 gallon of water at 176F and 12 pounds of grain at room temperature. My temperature after doughing in and then waiting 10 minutes ( I always wait ten minutes to allow the masses to reach steady state) was 156F. I shoot for 155F+. I do not like 155F minus.

Then two - 2 gallon sparges at 185F each. This brings my grain bed to 168F.

I have arrived at these temps and volumes with experience and keeping notes.

As the slogan goes - "your mileage may vary" - Good Luck, Mike

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