XxCaseyBrewxX
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- Dec 3, 2012
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My People...
I have been mashing (All Grain) in a 10 Gallon Igloo and have not been Mashing Out to Sparge Temperatures. I basically go from a mash temperature of say 145-155 F, then after 60-75 min I go straight to sparging once I am done recirculating, draining first runnings, etc. I typicallly sparge at 170 F.
My question is if whether or not I am having a negative impact on the flavor of my brew by not Mashing Out and keeping my mash temperature at 145 F then jumping straight to 170 F with the fly sparge. Any idea?
I am in troubleshooting mode as my last few brews have been producing the same kind of peachy, but off flavor. It's too consistent in aroma and taste and it gradually increases over time and is not that pleasurable. I am thinking that it may be from under pitching and not letting giving the yeast enough time to clean up the brew. The flavor is a bit difficult to describe, but seems consistent with the description of acetaldehyde from all of my reading. Also, I am very careful with sanitation so I do not think that is what is causing this.
What do you think? And thanks for your help! Happy Brewing!!!
I have been mashing (All Grain) in a 10 Gallon Igloo and have not been Mashing Out to Sparge Temperatures. I basically go from a mash temperature of say 145-155 F, then after 60-75 min I go straight to sparging once I am done recirculating, draining first runnings, etc. I typicallly sparge at 170 F.
My question is if whether or not I am having a negative impact on the flavor of my brew by not Mashing Out and keeping my mash temperature at 145 F then jumping straight to 170 F with the fly sparge. Any idea?
I am in troubleshooting mode as my last few brews have been producing the same kind of peachy, but off flavor. It's too consistent in aroma and taste and it gradually increases over time and is not that pleasurable. I am thinking that it may be from under pitching and not letting giving the yeast enough time to clean up the brew. The flavor is a bit difficult to describe, but seems consistent with the description of acetaldehyde from all of my reading. Also, I am very careful with sanitation so I do not think that is what is causing this.
What do you think? And thanks for your help! Happy Brewing!!!