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Old 02-14-2013, 05:13 PM   #1
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Default biab mashing

I was wondering if you added your grains and water at room temp. And brought your temp. Up to your mashing temp. If it would have any ill effects on any conversion or taste or effciency

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Old 02-14-2013, 05:48 PM   #2
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I know that all my extract batches from my LHBS came with instructions for EXTRACT kits, that had steeping grains, to add your grain, then bring up to temp. I only have 5 BIAB batches so far, but I am thinking it might not be a good idea.

With my limited knowledge, using that method for steeping grains is fine. But with pounds and pounds of grain, it might not be the best idea. Everything I have read is to bring it to your strike temp, add grain, cover, and let mash for you indicated time.

Although its kinda like a doing a protein rest, but you would quickly make it through the proper temp and would not be holding it.

Whats the reason for wanting to add then heat? To save time??

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Old 02-14-2013, 06:07 PM   #3
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If you add grains and water at room temp it will extract different fermentable sugars. I dont know the whole science behind it but there is a reason people mash between 150-158. The lower you mash the dryer the beer will be. And if you start really low it may be done converting by the time it even reaches 150+ and you will have a slightly different beer then mashing at set temp. If you are mashing the full amount I would use an online calculator, for instance I raise all my water to 162-163 and add all my grain and it leaves me around 152ish. Like I said I don't know all the science behind it someone may chime in and fill in any gaps/mistakes Ive said
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Old 02-14-2013, 06:11 PM   #4
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Don't even try it. Your grains will keep the heat from evenly distributing and you'll burn the bottom grains before the top ones even get warm. You can't even stir enough to get the temperatures to even out. Much better to bring the water to a calculated strike temperature and then stir in the grains.
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