mhochman
Well-Known Member
Did my first all grain last week. Without getting too detailed, my efficiency appears to have been about 65%. I realize this is low. I'm not bothered since this was my first all grain batch, so I know I'll improve. This was a pliny clone so it will come in a bit weak (relatively speaking) and the balance may be off slightly. I'm coming to you guys for help in improving.
1. According to my notes, when I took my mash temp at 30 minutes, the temp was down to 145 (from 150, which is my target and I hit perfectly). But then I realized that the temp was different if I probed at the top of the mash vs the bottom, and was really in the range of 140-148. So my questions are:
-Where should I take the temp? Dead center? The bottom? The top?
-I added some hot water (only 160, now I know to keep hotter water on the stove) and that brought it up slightly. If this were to happen next time, should I work harder to bring the temp back to the desired level and then mash longer? What I mean is, if 140 is too low, should I not count that as part of the 60 minute mash since the desired conversions aren't taking place?
-Do you think this temp issue was my main issue? It sat below 150 for about 15 minutes, meaning it was only at desired temp (as taken in the center of the mash) for about 45 minutes.
2. I realized when I was all done that I didn't control my mash to kettle speed at all. I ran it very slowly at first to vorlauf (sp?), but once it was clear I kind of just let it run freely. When I reviewed directions AFTER the brew session, I was reminded of the warnings to keep everything flowing (sparge as well) at a slow rate. Could this have caused part of the problem too?
I realize I didn't offer ingredients, exact process (batch sparge, etc.), vessels, etc., but I'm really suspecting the two items above as my "problem."
As a side note, this was my first stir plate and, holy crap, did that fermentation take off and last a long time. Could that also have been the result of all grain and no "extract" in the wort?
Thanks all.
1. According to my notes, when I took my mash temp at 30 minutes, the temp was down to 145 (from 150, which is my target and I hit perfectly). But then I realized that the temp was different if I probed at the top of the mash vs the bottom, and was really in the range of 140-148. So my questions are:
-Where should I take the temp? Dead center? The bottom? The top?
-I added some hot water (only 160, now I know to keep hotter water on the stove) and that brought it up slightly. If this were to happen next time, should I work harder to bring the temp back to the desired level and then mash longer? What I mean is, if 140 is too low, should I not count that as part of the 60 minute mash since the desired conversions aren't taking place?
-Do you think this temp issue was my main issue? It sat below 150 for about 15 minutes, meaning it was only at desired temp (as taken in the center of the mash) for about 45 minutes.
2. I realized when I was all done that I didn't control my mash to kettle speed at all. I ran it very slowly at first to vorlauf (sp?), but once it was clear I kind of just let it run freely. When I reviewed directions AFTER the brew session, I was reminded of the warnings to keep everything flowing (sparge as well) at a slow rate. Could this have caused part of the problem too?
I realize I didn't offer ingredients, exact process (batch sparge, etc.), vessels, etc., but I'm really suspecting the two items above as my "problem."
As a side note, this was my first stir plate and, holy crap, did that fermentation take off and last a long time. Could that also have been the result of all grain and no "extract" in the wort?
Thanks all.