In a recent (and current) thread by @Brew_G , myself and other members were scratching our heads in an effort to utterly confuse the OP with ideas as to why his beer finished at somewhat higher specific gravity than planned
The usual suspects were touched upon and include of course
One thing I added was dough-in speed and stike temperature. @Islandlizard mentioned this would be worth discussing in a thread so hence this post. This is taken verbatim from that thread
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I think a culprit in BIAB with thin mashes and fine milling is slow dough-in. Conversion is so rapid that if you're too slow it may impact the FG. I have no good data or citations to add to this thinking. Possibly nonsense.
I've been step mashing starting at 130-144F for a first step and going up from there. Doughing in in under 1 minute. As apposed to striking high and coming down. I'm striking in the protein rest or beta amylase range and coming up either with direct firing the tun and stirring (important) or adding infusions.
It's very simple and under utilized with BIAB IMO. Step mashing can in theory add complexity to the mouthfeel and head retention of the beer. Again, not very well versed in the science so a pinch of salt warranted.
If you enjoy a bit of complexity, have the time and a good thermometer, this could be something to consider for a future brew.
This morning's mash. Protein rest, infusion to beta rest, decoction to alpha, direct heating to mash-out
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My question is in a nutshell as follows.
What are other peoples thoughts on this dough-in issue? Is it utter nonsense or does the idea have any merit? Is anyone else doing things in a similar manner and if so why?
The thoughts and ideas from the HBT think-tank would be most welcome.
The usual suspects were touched upon and include of course
- Mash temperatures
- Accuracy of thermometer used to determine mash temps
- Oxygenation of the wort
- Recipe and percentage of specialty malts
- Yeast management and pitch rate
One thing I added was dough-in speed and stike temperature. @Islandlizard mentioned this would be worth discussing in a thread so hence this post. This is taken verbatim from that thread
____________________________
I think a culprit in BIAB with thin mashes and fine milling is slow dough-in. Conversion is so rapid that if you're too slow it may impact the FG. I have no good data or citations to add to this thinking. Possibly nonsense.
I've been step mashing starting at 130-144F for a first step and going up from there. Doughing in in under 1 minute. As apposed to striking high and coming down. I'm striking in the protein rest or beta amylase range and coming up either with direct firing the tun and stirring (important) or adding infusions.
It's very simple and under utilized with BIAB IMO. Step mashing can in theory add complexity to the mouthfeel and head retention of the beer. Again, not very well versed in the science so a pinch of salt warranted.
If you enjoy a bit of complexity, have the time and a good thermometer, this could be something to consider for a future brew.
This morning's mash. Protein rest, infusion to beta rest, decoction to alpha, direct heating to mash-out
___________________________
My question is in a nutshell as follows.
What are other peoples thoughts on this dough-in issue? Is it utter nonsense or does the idea have any merit? Is anyone else doing things in a similar manner and if so why?
The thoughts and ideas from the HBT think-tank would be most welcome.