Problems with Mash Temps

[Lil' Sparky]

Sparky brags but has no recipes!

You can't blame me for bragging a little can you? Are you talking about how some people have recipes in their drop-down under their name? I've looked, but never saw how to add recipes. How do you get them in there?

BTW - I didn't see any for you, either.

I like the setup though, it could be better and you could help
teach others!

Of course it could be better. There's always some room for improvement. Look at how BrewPastor is always tinkering to make his already awesome brewery better. Next on my list is a pump, and maybe a water filter setup. With the pump, I may go to a HERMS setup, but I'm not in a huge rush on that.

I have answered a lot of questions from several other brewers and physically helped at least one other brewer build his. Did you have something else in mind about teaching others? I'm not an expert builder like some guys on here. I just hacked it together really. That was my first time welding and I used a bunch of scrap steel.

Got any suggestions for improvement or questions about it?

 

[saul]

I had trouble hitting my targets for a long time, but I eventually narrowed it down.

This might sound a little odd to people accustomed to working with one measurement system or another, but I use one litre of water per pound, (not that there is a lot of different) then adjust only the strike temperature, never the amount of water.

My mash tun is no more than a plastic grape juice bucket with a spigot and a false bottom. With some towels over the lid, it will hold temperature for more than an hour.

I preheat the tun with hot water from the tap to just warm it up. by looking at my records, I worked out that my temperature loss is 9c.

(I had assumed that it was only 2c, but that was because of previous experience with a considerably thicker plastic bucket??)

I continually boosted my strike temperature until I was hitting the target. So for example the last batch I brewed I wanted to start at 62c so I heated my strike water to 71c

A bit stone aged, but it worked.

 

[Sir Humpsalot]

Saul,your encouragement to use a consistent amount of strike water per pound of grain is indeed sage advice. I should probably stop messing around with varying thicknesses of mash for awhile.


By the way, is it possible to have a mash that is too thick? I tried using less than a quart per pound of water and assumed that since the the grain was all under the water, that it was fine. Is there a reason you have to water down the mash any further than that?

 

[saul]

By the way, is it possible to have a mash that is too thick? I tried using less than a quart per pound of water and assumed that since the the grain was all under the water, that it was fine. Is there a reason you have to water down the mash any further than that?

A couple reasons -that I know of- I find that for a single infusion just enough water to fill the space between grains is fine. Any less and the grain bed wont retain heat as there is actualy a dropping water table forming. You might be able to see water at the top of the mash but air pockets will be forming deeper down.

The mash should also be thin enough to stir. (and take this with a grain of salt as I don't use a heated mash tun) One spot in the grain bed will be hotter than another, as the heat is convecting over time.

For example I've measured 61c at the top and 59c at the bottom. Stirring equalises the opportunity for enzymes to come in contact with starch at there preferred temperature. Stirling also cools the mash though, but it's better IMO to sacrifice a little heat in one spot to get another spot at least into range.

If your pulling a step the mash should be a little thinner in order to conduct the increase of heat through the grain.

If your pulling a decoction, same issue, but for a different reason. I draw grain out from the bottom, taking as little water as possible. If you take to much water the grain bed will drop below it's currant temperature, so if you have already calculated your boiling fraction you will fall short of your target. Also when you add back, you need it to be moist enough to get the non denatured enzymes from the unboiled grain, into the boiled grain, and get the heat from the boiled grain into the unboiled grain. (with a good stirring)

I simply add half a litre to a litre of water to the decoction it's self rather than use water from the mash tun.

This is all highly suspect advice though as I'm pulling decoctions to simulate a 2 step infusion. Weather or not this is a good idea, I'm unsure of, but the temperature changes have been dependable of late.

 

[boo boo]

Also in a thinner mash the enzymes convert slower but more fully to provide a more attenuable wort.

 

[trev]

You can't blame me for bragging a little can you? Are you talking about how some people have recipes in their drop-down under their name? I've looked, but never saw how to add recipes. How do you get them in there?

BTW - I didn't see any for you, either.



Of course it could be better. There's always some room for improvement. Look at how BrewPastor is always tinkering to make his already awesome brewery better. Next on my list is a pump, and maybe a water filter setup. With the pump, I may go to a HERMS setup, but I'm not in a huge rush on that.

I have answered a lot of questions from several other brewers and physically helped at least one other brewer build his. Did you have something else in mind about teaching others? I'm not an expert builder like some guys on here. I just hacked it together really. That was my first time welding and I used a bunch of scrap steel.

Got any suggestions for improvement or questions about it?

No suggestions for improvement. I'm a newb! I just like your setup and am looking for a better setup. I'm doing batch sparges in a bucket setup. I got a way low volume my last AG (only my second).

I know, I still need to post my Hefe and Fat Tire clone recipe.

Just looking for more advice and tips that is all.

Good brewing friend!

-- Trev

 

[Lil' Sparky]

Ah, I figured out how to add recipes. You have to add them to the recipe db and they automatically show up - cool. I've added one. I'll add some more when I get the time.