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Old 09-11-2012, 03:36 PM   #1
nstnate
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Default Figuring mash temp by attenuation

Has anyone tried to figure out their "real" mash temp by percent attenuation? I know one would have to use a no crystal recipe to calibrate, but it sounds possible.


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Old 09-11-2012, 03:50 PM   #2
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There are a lot of variables in any type of equation like that;
Lintner value for a specific batch of malted grain.
Age of the grain.
Storage conditions.
Crush.
Water profile.

and probably a lot more than I can think of.

If I am understanding your question correctly, I don't think it would be that accurate..

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Old 09-11-2012, 04:00 PM   #3
nstnate
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I get that it wouldn't be an exact science, but a good rule of thumb. I could see it working for the over attenuated side. Assuming proper pitch rates and good fermentation.
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Old 09-11-2012, 04:01 PM   #4
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I just use a thermometer.
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Old 09-11-2012, 04:02 PM   #5
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what do you mean by "real" mash temp?
I agree with bosco, there are too many other variables. Wont attenuation also depend on the quality of the yeast?
Couldnt you just use a bunch of different thermometers at different places in the mash?
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Old 09-11-2012, 04:29 PM   #6
nstnate
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Hey, I just use a themometer too! Except when after calibrateing all themometers and mashing at 152 I don't get a beer with 152 fermentability. Its really just somthing to think about, a way to kind of calibrate to everybody elses system.
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Old 09-11-2012, 04:49 PM   #7
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Ok, so if I put a bunch of thermometers in different places of the mash wouldn't I get a bunch of different numbers? Depending on where there at
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Old 09-11-2012, 05:17 PM   #8
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Not if it was well mixed or stirred. After a while differences may show up depending on surface area, the insulating ability of the container walls etc.. The outer temps would probably change more rapidly than the central core temperature unless it was somehow kept in motion..

But really does a difference of a degree or two make that much of a difference over a mash time of an hour or so???

I don't know. It doesn't seem to affect my brewing at all.

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Old 09-15-2012, 05:39 PM   #9
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Quote:
Originally Posted by nstnate View Post
Hey, I just use a themometer too! Except when after calibrateing all themometers and mashing at 152 I don't get a beer with 152 fermentability. Its really just somthing to think about, a way to kind of calibrate to everybody elses system.
What does "I don't get a beer with 152 fermentability" mean?
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Old 09-17-2012, 01:08 AM   #10
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Meaning beers that are way to dry for 152. Yes i could just up my supposed temp a few degrees at a time until i get the attenuation where it should be, but that doesn't really give me an idea what temp to use on a different system. My setup is a rims that measures for the burner off the kettle output and i also measure inside the pot with a different probe that stays with in a degree of the output temp. So i seem to have a problem with over attenuation as of late.


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