Lost,
Great response, thanks! And thanks to the others, too. I conduct my mash pretty much according to Dave Miller's guidelines. His book has been like a bible to me over the years...
I'm brewing today, and I'm going to try the thinner mash. My usual MO is to use 1.3 qts/ lb, but today I'll bump it up to 2.
I mash in at 150-151, wrap the whole thing in down sleeping bags, and let it sit. It drops only five to seven degrees in two hours... given that beta amylase works best at around 140 do you think the mash is actually not cooling down enough?
BTW, you're right about the hop schedule. I just tasted this IPA I made about three weeks ago with 20 AAU's and it's more along the lines of what I like.... still green of course but nicely bittered. I've gotta keep my hands off of it for awhile. (Fat chance.)
thanks ,
p
Great response, thanks! And thanks to the others, too. I conduct my mash pretty much according to Dave Miller's guidelines. His book has been like a bible to me over the years...
I'm brewing today, and I'm going to try the thinner mash. My usual MO is to use 1.3 qts/ lb, but today I'll bump it up to 2.
I mash in at 150-151, wrap the whole thing in down sleeping bags, and let it sit. It drops only five to seven degrees in two hours... given that beta amylase works best at around 140 do you think the mash is actually not cooling down enough?
BTW, you're right about the hop schedule. I just tasted this IPA I made about three weeks ago with 20 AAU's and it's more along the lines of what I like.... still green of course but nicely bittered. I've gotta keep my hands off of it for awhile. (Fat chance.)
thanks ,
p
