richbrew99
Well-Known Member
I preheat about 5 to 10 minutes. I just over heat my strike water, pre heat then stir it till it gets to the temp i want.
And you notice practically no loss after 60 min?I preheat about 5 to 10 minutes. I just over heat my strike water, pre heat then stir it till it gets to the temp i want.
I thought I was getting the cream of the crop with this coleman xtreme. I didn't think it'd take that long.
Calling all Xtreme users, for how long do you preheat?
I came here because i"m having major issues with my mash temps. Not my strike temps, mind you. [As others here do, I heat my mash water 10-12 degrees beyond my target strike temp and let the cooler preheat about 10 minutes. Then I wait and/or stir until the water reaches strike temp, and I dough in.]
I use a 52 qt rectangular Coleman XTREME, and I'm losing 6-7 degrees over a 60 minute mash! WHY?!!?
Er... I mean, why? Please?
Wondering has anyone measured the efficiency differences between mashing thinner and losing a degree vs. mashing thicker and not losing? I've been mashing thinner (1.3-1.4) for more soluble sugars, since I was BIAB...now I have hose braid and was thinking perhaps I would mash thicker, add a mashout addition to thin, then drain, batch sparge.
mux said:dump in hot water let it sit a few minuets. Dump it out, proceed as usual.
That's how I do it too. I put my strike water in at 10° over strike temp. Close the lid & wait until it reaches strike temp. (Usually about 10 minutes). I don't like wasting water.I just put my water in once, little higher than your strike temp let it preheat then stir it so it cools down to your strike temp and then dump in your grains. Why are some of you preheating then draining then putting your strike water back in again? not knockin, just curious.
I just put my water in once, little higher than your strike temp let it preheat then stir it so it cools down to your strike temp and then dump in your grains. Why are some of you preheating then draining then putting your strike water back in again? not knockin, just curious.
I usually mash thick (1.15-1.25), do a mash-out, and batch sparge and get about 75-78% efficiency. Tomorrow I'm going to mash thin (1.34) and skip the mash-out, then batch sparge. I'm curious to see how it changes my efficiency, if at all..
What were your findings? I AGAIN got low efficiency on my oatbier last weekend. In the 60's. I mashed around 1.25 and did a mashout, vorlauf, drain, sparge, vorlauf, drain...but I noticed my absorption was way higher, made my volume lower. I think the deadspace in my tun affected volume, too. When I realized volume was low I should have added more sparge water and done another batch sparge. As it was, I added water to the boil which had 0 sugars in it. Thinking that's the reason.
it's interesting because other tests would suggest there is efficiency to be gained by mashing thin.
I am surprised that this has not been mentioned yet. I stopped preheating my mashtun. I just mash in around 168ish in a cold cooler. I leave my last gallon out until my temp reaches 152ish. If it is to high I add cold water. I will lose a degree in an hour. I usually get 80% efficiency. I'm not saying my way is better but just different.
Cheers
Enter your email address to join: