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Old 09-15-2012, 03:34 AM   #11
ArcLight
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May 2011
Millburn, NJ
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To save time:

1. 5 minute mash

2. NO boil, just pasturize your wort at 165 for a bit

3. No Chill, straight into a No Chill cube (plastic Jerry Can). You can get your hops from a hops tea you make on the side.

You can have a 1 hour brew day (5 minute mash, 15 minute pasturization, 30 minutes to heat the mash water)
The next day, pour it into the fermentor, add yeast and ....

I wonder how it comes out


(the No Chill will work, I dont know about the other 2 points. Since there is no boiling, there is no DMS, right? I wonder how it would taste?)

 
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Old 09-15-2012, 05:42 AM   #12
texasbrewer73
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Mar 2012
Frisco, Texas
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Quote:
Originally Posted by ArcLight
To save time:

1. 5 minute mash

2. NO boil, just pasturize your wort at 165 for a bit

3. No Chill, straight into a No Chill cube (plastic Jerry Can). You can get your hops from a hops tea you make on the side.

You can have a 1 hour brew day (5 minute mash, 15 minute pasturization, 30 minutes to heat the mash water)
The next day, pour it into the fermentor, add yeast and ....

I wonder how it comes out

(the No Chill will work, I dont know about the other 2 points. Since there is no boiling, there is no DMS, right? I wonder how it would taste?)
Someone's had a beer or ten. ;-)
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Old 09-15-2012, 05:43 AM   #13
kingwood-kid
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Jul 2008
houston
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You could just put the grain and hops in the mash water before you heat, kill the heat at 170 and start draining immediately. I'm good with a 45-60 minute mash, it gives me time to get the rest of the brewing equipment ready, walk the dog, or play on HBT.
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Old 09-15-2012, 09:48 PM   #14
helibrewer
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Nov 2011
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Conversion does happen quickly, 15-20 minutes, the remaining time is making tea, extracting flavors and color. I mash until my calculated conversion efficiency exceeds 90% based on periodic refractometer readings. Kai has a good table for helping to figure out the maximum conversion value.
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Old 09-16-2012, 03:08 AM   #15
hafmpty
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Jan 2010
Cincinnat, OH
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If you can get your hands on the September 2011 issue of BYO, there is an article called "When is my mash done?" that tackles this very question. The magazine and James Spencer from Basic Brewing Radio do a "collaboration experiement" with a number of other brewers to try to answer the question. Alternatively (or in addition to), you can listen to the episode of Basic Brewing Radio where they talk about the results of the experiment with different mash time lengths and explain why, even after a positive iodine test, it is good to let the mash sit. Here's the link:

http://www.basicbrewing.com/index.ph...ing-radio-2011

Download the one from February 10, 2011 entitled "Mash Time Experiment." Here's the description:
Home brewer Charles Hoffman and James conduct an experiment comparing the effects of different mash times on a single recipe. Chris Colby and Kai Troester help interpret the results.

 
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