Stable Mash Temps?

[JohnSand]

I brewed my first outdoor BIAB yesterday, on an SP10 burner. I had trouble hitting, and maintaining a stable mash temp. I've been stove-top brewing for a year and a half, plenty of BIAB 5gal batches, mashing in the oven. Yesterday I started too cool, heated to too hot, chilled back to close. I used a long mash, partly because I had to grill dinner at the same time. So, do I just need practice and a longer spoon? What do you do? Thanks.

 

[DurtyChemist]

Outdoors vs oven will be vastly different. I typically get the water to 158-160 before adding 10-15 lbs of grain and store well. I check temp and stir every 15 minutes to mix up the water and get a more homogenous solution and temperature check that. You'll see a good temp change before and after stirring. Checking that often I can adjust the temps sooner. If you're over a degree or two I don't stress too much I just stir and increase mash efficiency.

I think what you experienced was 'thermal loss to vessel' which you can add into brewing software.

 

[wilserbrewer]

So, do I just need practice and a longer spoon? What do you do? Thanks.

Yes to practice and a longer spoon

With some practice you would have known to mash in a little higher to anticipate your temp loss. Insulating the kettle with a blanket or towels, or even an old winter coat works well. Losing a couple few degrees is not a big deal if you anticipate it.

A spoon that easily reaches the bottom of the kettle is a must have.
Cheers!





Wilserbrewer
Http://biabbags.webs.com/

Jns

 

[JohnSand]

Thanks guys. Next time I'll use a paddle, and a better thermometer.

 

[TexasWine]

Thanks guys. Next time I'll use a paddle, and a better thermometer.

And don't forget the insulation that Wilserbrewer mentioned! I personally use a sleeping bag.

 

[JohnSand]

I bought some reflectix, good?

 

[JayDubWill]

That's what I was using before I built my cooler MLT. I ended up needing two layers but was able to hold the temp within a degree for an hour. That is as long as it was above 65f or so outside. Cut a piece for the lid of your pot as well.

 

[JohnSand]

Thank you!

 

[KangerBrew6]

Blankets,sleepingbags,hikingmats,anything to insulate,but alas a watched kettle never boils.I just bag up my mash(12lt) and only ever lose .5c over 2 hours.lf you keep taking temps it will lose temps.Sorry for the metrics.

 

[RM-MN]

I brewed my first outdoor BIAB yesterday, on an SP10 burner. I had trouble hitting, and maintaining a stable mash temp. I've been stove-top brewing for a year and a half, plenty of BIAB 5gal batches, mashing in the oven. Yesterday I started too cool, heated to too hot, chilled back to close. I used a long mash, partly because I had to grill dinner at the same time. So, do I just need practice and a longer spoon? What do you do? Thanks.

I mill my grain very fine since that works well with BIAB and then I mash for a much shorter time so the temperature doesn't drop. Your mash might have been fully converted before you even started to heat the too cool mash.

 

[JohnSand]

Thanks guys. I've followed your posts about quick mashes, RM. But mine seem to take longer. I'm still refining my crush consistency, and by observation, a longer mash works better for me.

 

[BlueHouseBrewhaus]

+1 on Reflexit. I do a triple wrap and use velcro tape to hold it. Even put two layers on the lid. Holds to within 1-2F for an hour.

 

[JohnSand]

Good to know.
I bought a big wooden spoon at a kitchen outlet.
Thinking of my next brew....

 

[nzbrew]

I am an outside brewer too, I use a woolen blanket, only lose a degree or so in an hour. Once you figure out the temp. Drop when you add your malt, it's all down to insulation.

 

[JohnSand]

Thanks!

 

[JohnSand]

Bottled it tonight, right on target FG. The beer gods smiled.

 

[hopkincr]

I use a moving blanket and after transferring, I stir a precise amount (i.e., the crap out of it); cover and wrap and don't touch it for 90 mins. At most I lose 2 degrees.


Sent from my iPad using Home Brew

 

[JohnSand]

Tried this today. It's really, really good.