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Man, that cuts to the bone Here's to Charlie - and maybe one more.

Yeah, it's not about the money. I can make a really good extract beer for about the same as my simplest AG brew, but I would far rather spend the time/money/effort -there's much more zen involved in an AG brewday. Years back, I did AG brewing in a small apartment on a stovetop. Nothing to...

This is an intriguing perspective here. So in a nutshell, you're doughing in with your full complement of water for the batch, not just 1.25 or 1.5 quarts/pound?

You have to stir a lot and then let it settle for a few minutes - maybe 5 or so. Then maybe stir again A lot of the liquid is trapped in the grain and it takes time for diffusion and temp exchange. You should be able to get to a nearly isotropic, nearly time-invariant point inside a cooler.

OK - So the way I'm doing it, I start with 1.25 qt/pound for a 122F rest. That should be enough to mash with so I should be able to do it either way, right?

Thanks for the tip and I'll do that. But why isn't it done that way normally?

<Bump> Just looking for some thoughts here - Mark

I have a couple questions regarding water and mashing When I calculate how much hot water (maybe boiling) to add to a mash to bring it up to a certain temperature, do I calculate the new volume of water based on the total mash volume in the tun or do I calculate the new volume based on the...

It's just much more fun

There was another recent decoction thread at >>--> https://www.homebrewtalk.com/f36/decoction-mash-schedule-schwarzbier-132742/ One of the guys put out a great idea of mixing in an infusion within the first decoction stage - you should check it out. Having messed around with my first...

+1 := lots of help, good thread

I really like the idea of infusing the boiling water into the decoction. How well do you hit your target with 8 qts of water into 8 qts of grain? With the decoctions I've done, I've really had to futz around to hit my targets and if this works first-time every-time, I'll use this method...

I've done only a couple decoction brews so I'm by no means an expert. I got good results with protein rest for 20 minutes, pull the decoction & heat to 155 for 15 (just like your schedule), boil for 10-15 and raise the mash to ~155. I pulled a second decoction for mashout & sparged as usual...

From what I've heard, this was the state of the art during prohibition. Probably still better than a can of Bud

It's great - very solid burner, lots of heat.

That's excellent - good for you! I've gone through 5 AGs and I'm not that smooth yet. My last two were decoctions, though, so maybe that's what my recollection is.

Wow! you doughed in at 11:30 and were chilling at 2:30. That's really good for a first-timer at this. You collected 6.5 gallons at 1.045? Your efficiency was really good, too. This is yesterday now, so what was your SG when when you got 5.5 into the carboy?

I've always used a single burner and have used this single burner with a single MLT to do both single infusion and decoction mashing. I don't think that having two burners is a big deal to get it on with your first AG brew. From my perspective, you need: Burner MLT Large brewpot to boil...

It was on the burner - not all that flimsy but my son can really kick the ball. He's 11 now and has been playing soccer since he was 4. And yeah, he's a real good kid about right and wrong. Not that he doesn't do his share, but when he screws up, he owns up.

You're not that far out of the box as far as I'm concerned. I used to do that with extract all the time just for convenience - boil them anytime and then when I was ready to make the beer, just add the extract, boil for a few minutes, cool and into the carboy. I'll be doing a full mash...