All grain noob help! I'm in process!

[beerenstein]

My strike water was at 160*f, and after stir-in it was only at 140*f, so I boiled another gallon of water and added it. I only gained 2*f, though. Is there a good way to raise it to 152*f, or will it be ok for me to just leave? ??

 

[Butchhe]

Turn on the heat to get it back to strike temp.

 

[beerenstein]

So, pour it out of the cooler mash tun into my kettle and do it that way?

 

[beerenstein]

I re-kettled and got it back up to mash temp. I'm going to let it mash an extra 30 minutes.

 

[VladOfTrub]

Good, there was a short rest in the proteolysis range. You did a type of step mash, 140 to 142 to 152F. Not bad pilgrim, not bad at all. Do another rest for 10 minutes at 158F.

 

[beerenstein]

Good, there was a short rest in the proteolysis range. You did a type of step mash, 140 to 142 to 152F. Not bad pilgrim, not bad at all. Do another rest for 10 minutes at 158F.

What's pretolysis good for ? And I do plan on mashing in my kettle for better temperature control, just using my cooler to strain my wort out.

 

[beerenstein]

Good, there was a short rest in the proteolysis range. You did a type of step mash, 140 to 142 to 152F. Not bad pilgrim, not bad at all. Do another rest for 10 minutes at 158F.

What's pretolysis good for ? And I do plan on mashing in my kettle for better temperature control, just using my cooler to strain my wort out.

 

[govner1]

My strike water was at 160*f, and after stir-in it was only at 140*f, so I boiled another gallon of water and added it. I only gained 2*f, though. Is there a good way to raise it to 152*f, or will it be ok for me to just leave? ??

What was the outside temp around you? Was your bag of grain at room temp (70-72)?
How do you transfer from your HLT to MLT? Pump or gravity?
Next time have your strike water 14-20° higher if you don't change anything. Otherwise, consider pre-heating your tun w/ 129-150° water before mash in. Heated tuns are great but unless it's jacketed or you can evenly distribute your heat effectively it's very difficult to evenly heat such a large mass.


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[VladOfTrub]

"What's pretolysis good for ?"

Beta glucan is reduced during the rest. Glucose is formed and mash viscosity reduces. Beta and alpha are working, as well.

It's not a bad idea to read about the nature of enzymes. While you're at it, read about the step mash or decoction methods.

I use a direct fired mashtun and a seperate lautertun.