Really basic (not too bright) question.

[MDbeerfan]

So I've done a few all grains and a few BIAB. I have also had to dump these as well. The commonality among all of them was the act that I was using the full wort volume to mash my grains in. I'd keep the temp up with my burner as the mash was essentially soup. I'd drain out the wort to a boil kettle and then sart the addition process.
Is it possible that doing it this way imparted some funk flavor? A good brewer tried it and asked if I used a bucket to ferment in as it tasted "kind of oxidized".
But not truly oxidized. The flavor was kind of gross, not sour.

In any case, does anyone mash in the full wort volume? If not, why?

Thanks

 

[corpsman619]

So essentially you are doing a brew in a bag without the bag? Interesting. What made you want to do that?

 

[C-Rider]

The whole idea behind BIAB is KISS. I do full vol mashes w/o any bad flavors. Could be your sanitation be a problem?

 

[RM-MN]

There are things we need to know before we can give good advice. Mashing at full volume isn't a problem nor is fermenting in a bucket. Things that might give you some weird flavors include:

1. Your recipes. You might be using too much of one type of malt that gives you strange results.
2. Mash temperature. I BIAB and add no heat at all during the mash. By adding heat you might be getting part of the mash too warm and denaturing the enzymes.
3. Mash pH. If your mash pH is too high and the temperature at the bottom of the kettle when adding heat gets too high you can extract tannins.
4. The temperature of the beer as it ferments. Yeast makes some unusual flavor chemicals when fermented too warm.
5. How long you let it ferment. Some of the intermediate compounds that the yeast make during the ferment taste weird and not giving them enough time to break them down will leave off flavors.
6. How long did you leave the beer in the bottles or in a warm keg? Beers need some time to mature and you might be tasting "green beer".

 

[mjohnson]

I often mash with the full volume. Its fine. What do you mean by "salt addition process?" I'd post a recipe along with a rundown of your process.

 

[MollyHatchet]

I often mash with the full volume. Its fine. What do you mean by "salt addition process?" I'd post a recipe along with a rundown of your process.

I think it was a typo, and meant to be "start addition process", I think the problem is going to be heating grains during the mash with temperatures going to high. I think some adjustments to the process will make all the difference.

 

[MDbeerfan]

Thanks all. Essentially it was a question about full volume mash. Having recently read some about the 1-1.5 qts per pound of grain mash volume I thought I was doing it wrong by going full volume.
All my recipes have been from northern brewer and I followed the instructions.

 

[Yooper]

Thanks all. Essentially it was a question about full volume mash. Having recently read some about the 1-1.5 qts per pound of grain mash volume I thought I was doing it wrong by going full volume.
All my recipes have been from northern brewer and I followed the instructions.

I've never mashed with a full volume, but I know others do with good results.

I wonder about your water- do you use tap water, or something like reverse osmosis water?

If you're using tap water, do you treat for chlorine/chloramine?

One of the things I think could be happening is a too high mash pH, and possibly some too-high mash temperatures as well.

 

[MDbeerfan]

I live in olympia wa so I will use water from the artesian well. That being the case said well is in a parking lot that the homeless hang out in and conduct business. So homeless crotch may be the hidden addition that makes the funk

 

[iowabrew]

FWIW i full volume mash BIAB exclusively with no ill results. I'm just using plain old tap water as well.

 

[MaxStout]

I live in olympia wa so I will use water from the artesian well. That being the case said well is in a parking lot that the homeless hang out in and conduct business. So homeless crotch may be the hidden addition that makes the funk

And that's how great beer names are created. Bum Whiz Pale Ale...:cross:

 

[MollyHatchet]

I live in olympia wa so I will use water from the artesian well. That being the case said well is in a parking lot that the homeless hang out in and conduct business. So homeless crotch may be the hidden addition that makes the funk

I would have to find another water supply. If the local bums are washing their socks and scrubbing their a$$'s in the water, it could never made a worthy home brew, unless your cloning a MBC style, then you would be on target. :0)~