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Old 02-01-2013, 12:12 PM   #31
gmr
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One question about this process. So you mash in for a full mash to be soured, but then do you drain the mash tun into another vessel to sit for the souring period (with the added cup of unmilled grain), or do you leave the entire mash alone to sour for a couple days? The reason I ask is that the pic shown on the Sean Coates site looks like the running from a mash tun, and not the entire mash, grain and all.


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Old 02-01-2013, 02:18 PM   #32
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Leave the mash as is. Don't even spargue.

Add ice to cool it to ~105*, add the grain and seal it up.

The reason it looks like it is not a normal mash is because you need to add hot (boiling) water every so many hours to maintain the temperature. It ends up a very thin mash.


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Old 02-01-2013, 02:23 PM   #33
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excellent, thanks! With such a thin mash, and a low gravity beer - I imagine you'll end up with your volume from the single runnings, yes?
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Old 02-01-2013, 04:06 PM   #34
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It depends on how much you add each time you heat it up and how long you let it sour. Mine was 36 hours, adding about a quart every 8 hours, so I added a little over a gallon. I believe I still spargued because I remember having good efficiency.
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