Doughing in at near boiling

[bracconiere]

or if you have a LHBS open you could run and get some amylase...

wait for gluco to get shipped otherwise you'll have a FG of something like 1.030

 

[JONNYROTTEN]

So I added another 10 pounds of 2 row after about an 1:40 minutes after original doughing in. I stirred it up real good with the other grain...losing faith in this one

 

[bracconiere]

So I added another 10 pounds of 2 row after about an 1:40 minutes after original doughing in. I stirred it up real good with the other grain...losing faith in this one

you'll get beer at the end of the day when you add yeast...10 pounds will convert it GREAT..i was thinking being you already had some conversion probably just need 4-5...

on the whiskey forums they do cereal mashes with less malt than that.

(edit: 10#'s didn't drop the temp TOO much did?)

 

[bracconiere]

so it's been ~20 minutes, i'd be curious for you to pull another sample out of the mash tun. and check it at what ever temp it's at. don't cool it...

 

[JONNYROTTEN]

or if you have a LHBS open you could run and get some amylase...

wait for gluco to get shipped otherwise you'll have a FG of something like 1.030

yeast...10 pounds will convert it GREAT..i was thinking being you already had some conversion probably just need 4-5...

on the whiskey forums they do cereal mashes with less malt than that.

(edit: 10#'s didn't drop the temp TOO much did?)

so it's been ~20 minutes, i'd be curious for you to pull another sample out of the mash tun. and check it at what ever temp it's at. don't cool it...

How would that work. The temp needs to be calibrated to the hydrometer or I'll get a false reading

 

[bracconiere]

How would that work. The temp needs to be calibrated to the hydrometer or I'll get a false reading

just a trick i've learned. usually the gravity from the mash tun AT mash temp is my SG at room temp...before the sparge and boil off and everything....

just something i've come to notice, nothing i learned from anyone...

 

[JONNYROTTEN]

What a gigantic F'n waste of time.
The bag fell apart while hoisting....day.....over.

Serves me right for brewing with a cold with evening plans 2 days before going on vacation while loading a dump truck full of logs while mashing....done ola

 

[bracconiere]

 

[Jayjay1976]

Sorry bud. At least you'll live to brew another day.

 

[bleme]

I don't know what kind of equipment you have but I always have extra paint strainer bags and buckets. I would fill buckets through a paint bag, rinse out my boil kettle, and pour everything back. Where there is a will, there is a way...

 

[charliethebum]

Ouch. Sorry dude

 

[JONNYROTTEN]

I don't know what kind of equipment you have but I always have extra paint strainer bags and buckets. I would fill buckets through a paint bag, rinse out my boil kettle, and pour everything back. Where there is a will, there is a way...

I appreciate the words of encouragement. Cleaned up and done. I'm thinking I may be able to squeak out a beer for Christmas week.

Brew on the 17th.
7 day ferment (23rd)
Dry hop during active fermentation
Keg drink on the 27th

 

[mongoose33]

Man....it was like there is a massive conspiracy to prevent you from successfully brewing today. And I was hoping for some data on how it all turned out. As frustrating as it was for you, we were all going to learn something here.

Good luck on the subsequent brew. You have some luck coming. Good luck, hopefully.

 

[4of7]

I don't know what kind of equipment you have but I always have extra paint strainer bags and buckets. I would fill buckets through a paint bag, rinse out my boil kettle, and pour everything back. Where there is a will, there is a way...

I like this idea..

 

[4of7]

My PID is appartley not working the reading is off. It says 148. Rushing my brew day I didnt double check with my thermometer.
2 minutes after dumping the grain I see some bubbles and the beginning of a hot break. I killed the power stirred it up a bit and It turned out I dumped the grain at around 195 deg.

Its now mashing at that temp with the power off...is this brew shot?

This is what I get for rushing my brew day...supposed to be my Christmas beer...crap

Why would the brew be shot after two minutes? Brave of you to post your brew day .I am always chasing info here on brew talk and started reading your day.Here is a question for you why not just pull the bag back out ?and let the mash water cool down

 

[RM-MN]

Why would the brew be shot after two minutes? Brave of you to post your brew day .I am always chasing info here on brew talk and started reading your day.Here is a question for you why not just pull the bag back out ?and let the mash water cool down

At the typical mashing temperature the enzymes responsible for conversion of starch to sugars are quickly denatured. At 195F, they will be destroyed in a very short time. Grain costs money and one hates to waste it but without conversion you only get starchy water.

 

[4of7]

At the typical mashing temperature the enzymes responsible for conversion of starch to sugars are quickly denatured. At 195F, they will be destroyed in a very short time. Grain costs money and one hates to waste it but without conversion you only get starchy water.

Okay you are saying that it denatured in in two minutes.so if that did happen, why add more grain ,.my head hurts... I will be chasing more info.idk just seems adding water would bring down the mash temp ..

 

[charliethebum]

Okay you are saying that it denatured in in two minutes.so if that did happen, why add more grain ,.my head hurts... I will be chasing more info.idk just seems adding water would bring down the mash temp ..

The idea is that the enzymes in the additional grain will convert the starch in the original mash. And iirc it was 20 minutes before he got it cooled down