Not quite. Mashing is fundamentally pretty simple:Ok I read the how to do a partial mash thread and I think I got the idea. Basically I steep the grains in a pot of water for 30-60 minutes while maintaining a temperture of 150-160F. After this I remove the bag with the grains, add them to a different pot of water and then steep them has normal.
I'm assuming the first steeping is to remove some nasty taste out the grains, and to make them easier for steeping.
The first water goes into the brew pot.Ok so I let the grains sit in water at 152F for about 60 minutes then I dump this water, and rinse the bag full of grains into a new pot and the run-off becomes the start of my wort?
Or instead of dumping the old water do I rinse the grains with that water into a different pot?
I'm sure this seems more difficult then it really is. If I still don't have it just explain the key differences between a mini-mash and steeping I'm sure it will click then.
Hi,I've used a 2 gallon for small partial mashes before, you can mash up to 4 pounds of grain in a 2 gallon un modified cooler.
I put a folding steamer in the bottom to lift the grain above the drain spigot. The I rubberband a large grain bad inside to set the grain in.
One of these.
(unscrew or break off the center post)
Using the strainer lifts the grainbag above the level of the spigot and prevent stuck sparges.
A piece of hose with a small slit can be wedged to drain the cooler.
(Yes my arms are hairy...but not my back.)
It's not always done, just usually. Any method that lets you drain the mash tun is fine. Some brewers just merely shove the tubing through the cooler drain and keep the hosee above the liquid level to mash and lower the tubing to sparge.Thanks. I know it's not hard to change out, but I haven't been able to find out why it's always done...