Batch Spargers: Mashout, Yea or Nay? - Page 3 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Batch Spargers: Mashout, Yea or Nay?

View Poll Results: Do you Mashout with your batch sparging?
Mashout, heck yeah! 24 37.50%
Holls no! 24 37.50%
Nader~ 16 25.00%
Voters: 64. You may not vote on this poll

Reply
 
Thread Tools
Old 10-29-2007, 06:42 PM   #21
brewt00l
Recipes 
 
Dec 2006
Doylestown, PA
Posts: 3,725
Liked 12 Times on 12 Posts


Quote:
Originally Posted by Bobby_M
Note: I'm a batch sparger and consider this infusion ONLY for raising the temp to promote sugar soluability. It has nothing to do with the traditional purpose of halting conversion.
That's exactly why I am wondering if I am typically getting additional conversion during my sparge...I raised my grain bed temp to 172, halting conversion @ 60 minutes.

 
Reply With Quote
Old 10-29-2007, 06:45 PM   #22
FlyGuy
 
FlyGuy's Avatar
Recipes 
 
Jan 2007
Calgary, Alberta
Posts: 3,605
Liked 183 Times on 53 Posts


Quote:
Originally Posted by brewt00l
That's exactly why I am wondering if I am typically getting additional conversion during my sparge...I raised my grain bed temp to 172, halting conversion @ 60 minutes.
You wouldn't really expect it -- most of your conversion happens in the first 20 mins. But it is weird that you would suffer from a mash-out. Maybe it is just coincidence and something else changed in your process as well? Based on what you have said, you seem confident that it is not but you might wish to keep yourself open to the possibility. If you do figure it out, I would be very curious to hear what it was.

 
Reply With Quote
Old 10-29-2007, 06:55 PM   #23
brewt00l
Recipes 
 
Dec 2006
Doylestown, PA
Posts: 3,725
Liked 12 Times on 12 Posts


Quote:
Originally Posted by FlyGuy
You wouldn't really expect it -- most of your conversion happens in the first 20 mins. But it is weird that you would suffer from a mash-out. Maybe it is just coincidence and something else changed in your process as well? Based on what you have said, you seem confident that it is not but you might wish to keep yourself open to the possibility. If you do figure it out, I would be very curious to hear what it was.
That occurred to me, especially in light of the recent BYO article on shorter mash times & conversion. The biggest variable out of my current control is the crush...all the grain has been pre-milled from AHS. I have a nut brown on deck (premilled grain from AHS) that I will be brewing next weekend via my normal schedule so I will see what kinda numbers I hit. Course, that still wouldn't rule out issues on the two prior batch crushes....

I'm not militant about having to hit specific numbers but I do want consistency and it has been 'till the addition of the mashout. It's more a curiosity than anything. We shall see!

 
Reply With Quote
Old 10-29-2007, 07:00 PM   #24
Willie3
 
Willie3's Avatar
Recipes 
 
Jun 2006
Hackettstown, New Jersey
Posts: 765
Liked 8 Times on 4 Posts


So let me get this straight. You mash out by bringing your kettle up to 170* and then you sparge?

I was thinking it might be the water. Maybe getting more than you need but if you aren't adding more water to the brew then I am lost. It sounds as if your variable in the crush might be the issue. Even if you get the grains from the same place, someone might crush slightly more fine than someone else. Dunno. Get a BarleyCrusher and you eliminate that issue.

Funny thing though, it will be interesting to see what you find out. Keep us posted.

- WW
__________________
Willie3

NJ HOPZ - North Jersey Homebrewers Organization of Praciticing Zymurgisits

FINAL GRAVITY PODCAST PERSONALITY

I brew therefor I am!

 
Reply With Quote
Old 10-29-2007, 07:46 PM   #25
brewt00l
Recipes 
 
Dec 2006
Doylestown, PA
Posts: 3,725
Liked 12 Times on 12 Posts


Quote:
Originally Posted by wilsonwj
So let me get this straight. You mash out by bringing your kettle up to 170* and then you sparge?

I was thinking it might be the water. Maybe getting more than you need but if you aren't adding more water to the brew then I am lost. It sounds as if your variable in the crush might be the issue. Even if you get the grains from the same place, someone might crush slightly more fine than someone else. Dunno. Get a BarleyCrusher and you eliminate that issue.

Funny thing though, it will be interesting to see what you find out. Keep us posted.

- WW
yeah, that's what mashing out is:

What is Mashout?

Before the sweet wort is drained from the mash and the grain is rinsed (sparged) of the residual sugars, many brewers perform a mashout. Mashout is the term for raising the temperature of the mash to 170F prior to lautering. This step stops all of the enzyme action (preserving your fermentable sugar profile) and makes the grainbed and wort more fluid. For most mashes with a ratio of 1.5-2 quarts of water per pound of grain, the mashout is not needed. The grainbed will be loose enough to flow well. For a thicker mash, or a mash composed of more than 25% of wheat or oats, a mashout may be needed to prevent a Set Mash/Stuck Sparge. This is when the grain bed plugs up and no liquid will flow through it. A mashout helps prevent this by making the sugars more fluid; like the difference between warm and cold honey. The mashout step can be done using external heat or by adding hot water according to the multi-rest infusion calculations. (See chapter 16.) A lot of homebrewers tend to skip the mashout step for most mashes with no consequences.
http://www.howtobrew.com/section3/chapter17.html

 
Reply With Quote
Old 10-29-2007, 07:51 PM   #26
Yuri_Rage
Gritty.
HBT_MODERATOR.png
 
Yuri_Rage's Avatar
Recipes 
 
Jul 2006
Southwest
Posts: 14,291
Liked 813 Times on 514 Posts


Voted "Nader" because it depends. I fly sparge, but the sparge method is fairly irrelevant in a conversation about mashing out. If I'm brewing a light bodied beer, I won't mash out. If I'm brewing something with some body/feel, I'll mash out. In almost all cases, I'll sparge with 170-180 degree water to thin the mash and get the most out of it.
__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc

 
Reply With Quote
Old 10-29-2007, 08:04 PM   #27
brewt00l
Recipes 
 
Dec 2006
Doylestown, PA
Posts: 3,725
Liked 12 Times on 12 Posts


Quote:
Originally Posted by wilsonwj
It sounds as if your variable in the crush might be the issue. Even if you get the grains from the same place, someone might crush slightly more fine than someone else. Dunno. Get a BarleyCrusher and you eliminate that issue.
That's on the horizon

 
Reply With Quote
Old 10-29-2007, 08:08 PM   #28
sause
Steel Comma Ale & Lagery
HBT_LIFETIMESUPPORTER.png
 
sause's Avatar
Recipes 
 
Oct 2004
Menomonee Falls WI
Posts: 1,866
Liked 18 Times on 13 Posts


I do not mash out. I have read somewhere that most probrewers don't either. They mash for about 20 mins and start to lauter. If the recipe is designed well enough you should need to mash out. I'm going to try the short mash method on one of my next brews and see if it makes a difference(will have some extra DME around just in case).
__________________
Quote:
Originally Posted by Strange Brewer
Had some Bud Light analyzed once. They told me my dog had diabetes... And was pregnant

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
To all the batch spargers Walker All Grain & Partial Mash Brewing 40 11-08-2009 02:51 PM
Question for batch spargers mangine77 All Grain & Partial Mash Brewing 27 12-22-2008 04:05 PM
batch spargers; how do you add your water? squiggy All Grain & Partial Mash Brewing 11 02-22-2008 04:22 AM
Batch Spargers Need to Confer DeadYetiBrew General Techniques 13 12-04-2007 07:58 PM
Question for Batch Spargers Monk All Grain & Partial Mash Brewing 20 12-01-2007 02:11 AM


Forum Jump