I had a 20 qt round mlt and just built a 50qt cube mlt. Now that I have the space to do a mash out should I. Just wondering what everyones opinions are. Does it make a difference for anyone? Btw I batch sparge but thinking of trying a fly sesion.
what does "mash out decoction" mean ?I don't bother when I fly sparge. You drain and get the wort on the fire so quickly I don't think it's really necessary. When I fly sparge though I always do a mash-out decoction of the thin part. Otherwise you'll get a much more fermentable wort than you may want.
"Mash out" is the step when you bring your mash up to a higher temperature (typically 165ish) before lautering. The idea is to increase the solubility of your wort liquor and the viscosity of your wort to aid both efficiency and lautering. Some folks do it; some don't. Reviews are mixed, to say the least, but do what works for you.what does "mash out decoction" mean ?
What does "mash out" mean too ?
I always used to fly sparge, and my efficiency (with mash out and no stupid mistakes) always came out at 84 - 86% The first two batch sparges I tried, I used a mash out, and got efficiencies in the mid 70's. Then I dropped the mash out and increased the sparge water volume and temperature. Efficiency increased by about 5%ajf, I'm surprised to read that your efficiency dropped with a mash-out. Was that for the same recipe?
It seems to make a very small improvement in efficiency for me, due to reducing the viscosity of the wort. Although usually a "mashout" is used to denature enzymes and stop conversion prior to lautering. In batch sparging that really isn't needed. In fly sparging, it can be useful.So when batch sparging it does not seem to make a difference? I guess I can understand for fly sparg so the grain bed is 165-170 at the begining of the sparg.
What temp. are the mash runnings if you don't do a mash out for batch sparging? I would think they are < 168F during the time you batch sparge. Why is that not a concern?If you're batch sparging you don't have to add additional water (in addition to your batch sparges) to mash out...just heat your second sparge water such that it will bring the grain bed to 168. It'll probably depend on your system. With mine, water around 195 will hit 168 for me.
With a 5g MLT and a grain bill of about 8 lbs, I found that 2 infusions of 3g at 185 degrees, the first infusion raised the mash temp to about 164, and the second infusion raised it to about 168. With a 10g MLT, a slightly larger grain bill and the same sparge water temp. left the temp. way short.What temp. are the mash runnings if you don't do a mash out for batch sparging? I would think they are < 168F during the time you batch sparge. Why is that not a concern?
Once I start recirculating I'll start losing heat, so < 150* for the first. If I add water at 168* I'll probably see somewhere in the 150s. ~194* sparge water on my system brings the grain bed to 168*.What temp. are the mash runnings if you don't do a mash out for batch sparging? I would think they are < 168F during the time you batch sparge. Why is that not a concern?