Affects on beer when mash temp drops from 152 > 140's - Page 2 - Home Brew Forums
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Old 09-06-2013, 04:32 AM   #11
GunnyB
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Sep 2012
Posts: 231
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Check your thermometer before every session (boiling water) to make sure it is reading correctly. I couldn't figure out why my brews kept finishing with really low FG's till I discovered my thermometer was reading 6 degrees low at mash temps.



 
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Old 09-06-2013, 05:40 AM   #12
traviswalken
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Sep 2012
Tacoma, WA
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I switched from biab to batch sparge in a cooler because I got tired of chasing mash temps. My brew days are more relaxed and my beers more consistent. Insulation on a mash tun is a good thing.

As suggested by others, check your thermometer. I recently dumped a batch because my thermometer started reading 8 degrees wrong. I mashed at 145 instead of 153. Made for a very thin and astringent beer.

 
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Old 09-08-2013, 05:05 AM   #13
eltorrente
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Aug 2011
baltimore, md
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I bought a digital *calibrated* thermometer for fairly cheap - I think it was less than 20 dollars. Even came with a calibration certificate. This is a MUST if you are an all-grain brewer.

Also, keep in mind that most of the conversion takes place in the first 15 minutes or so, and happens faster the higher your temps are. At 152 initially, you probably got a decent conversion before the drop. It will have a lighter mouth feel and a lower FG, but no big deal. If I was uninsulated I would just turn the burner on low periodically and stir the mash for a little bit. You'll figure out a routine that works. Best to just insulate it, though - and add boiling water periodically as needed, and stir it in.

 
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