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Old 02-16-2006, 07:45 PM   #1
Dude
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I brewed up a Lake Walk Pale Ale today, and used my new rectangular mashtun. It didn't hold heat very well at all--I probably lost 5-8 degrees in a 90 minute mash. So if I started at 152 and it eventually went down to 145ish, I realize it will be a highly fermentable batch and it will be pretty thin in regards to body.. No big deal. My question is without PH paper, how can I be sure it converted? I did a iodine tincture test and it didn't change, which indicates no starches left. So, I assume it converted. If it didn't what would be my indicator? Terrible efficiency?

FWIW, I calculated 1.052 which gets me into the 72% range.
My assumption is if the mash didn't convert it would be really low, right?
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On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
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Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
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Old 02-16-2006, 08:06 PM   #2
cowain
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Yep. If conversion didn't take place, your gravity would be very low.

 
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Old 02-16-2006, 08:08 PM   #3
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If you mashed for 90 minutes, and the temp was 145, you got conversion. Congrats!

 
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Old 02-16-2006, 08:14 PM   #4
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You're brewing today? You lucky bastaaad.

I love the new smileys.
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Old 02-16-2006, 08:16 PM   #5
Dude
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Thanks!

Now I've got to figure out why this cooler didn't hold a temp. I've done about 15 batches in my 5 gallon igloo and it hasn't lost but a degree yet.

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On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com

 
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Old 02-16-2006, 08:19 PM   #6
Dude
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Quote:
Originally Posted by DrewsBrews
You're brewing today? You lucky bastaaad.

I love the new smileys.
Yep, and it is 70 freaking degrees here!!!

I'm already done. I got off work at 7 this morning and was mashed in by 8:30. I got to use my new valley mill--it freaking rawks , and I used my new converted keg HLT too. Hopefully I only have 1 more batch on the ghetto system before my brew rig is complete. Father-in-law made the cut list today--buying metal tomorrow, welding some (hopefully all!) of it this weekend.

Got 2 burners on order and then I'll have to rig together the gas lines and I'll be golden. The brewery is really coming together.
__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com

 
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Old 02-16-2006, 08:37 PM   #7
Mindflux
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Yep, if the iodine stays the proper color you are good to go.

Just FYI, 99% of the starches convert in the first 15 minutes of the mash. So the fact that your temp dropped 7 degrees in 90 minutes is no big deal. It should come out jussssssst fine.

 
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Old 02-16-2006, 08:41 PM   #8
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Ahh, so there's a reason you're able to brew on a Wednesday: the ugly shift.

Yikes... I don't remember the winters in VA being nearly that warm. On the flip side, the great NW is dealing with freak cold. We're supposed to be in the teens tomorrow morning. It was pushing 60 a couple of weeks ago.

Post pics when you're done building the new system. I need ideas, man!
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Old 02-16-2006, 11:31 PM   #9
boo boo
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One reson for the temperture drop being so high could be due to the surface area on your new cooler being larger and the mash depth being smaller. Have you insulated the top of your mash tun as you could lose a bit more heat from there? I just throw a heavy towel over the top to insulate it. BTW most of the conversion occurs in the first 20 minutes of the mash.

 
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Old 02-16-2006, 11:38 PM   #10

What cooler (brand, model, etc.) did you go with. Also, unless it is really hot outside (85oF +) I always prime mine with boiling water for about 15-20 mins., then drain. I've found it really helps hold the mash temp.

 
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