Winter garage brewing (aka temp troubles)

[jbsayers]

I calculated my strike temp then added a couple degrees because of the nature of my set up and the fact that I am mashing in the garage.

Long story short, The 1st 20 mins of my mash was spent falling from 160 to my desired 155. Other than a little more unfermentable sugars, should I expect any probs?

Thanks,
JB

 

[divrguy]

I calculated my strike temp then added a couple degrees because of the nature of my set up and the fact that I am mashing in the garage.

Long story short, The 1st 20 mins of my mash was spent falling from 160 to my desired 155. Other than a little more unfermentable sugars, should I expect any probs?

Thanks,
JB

A little less ABV and some flavor .....But you will have beer! Just try to work on keeping it a little more stable next time.

 

[jbsayers]

At least I am confident in my mash set up being able to maintain consistent temps!

 

[inhousebrew]

What's your setup like? I use the ten gallon rubbermaid coolers so I can do the mashing inside before hauling it out into the MN winter.

 

[jbsayers]

I actually mash in a Bayou Classic 30qt aluminum turkey fry pot. I heat the water to my strike temp then take the pot off the burner and place it in on a towel placed in a tub (actually the tub I use as a swamp cooler) then I pack towels and blankets around the pot and over the lid. I have used this set up 4 times now and have yet to lose more than 2 degrees F over an hour.

JB

 

[jbsayers]

Here's a pic.

 

[inhousebrew]

If you wanted too you could totally do that inside. Just heat strike water on the stove. It might take a while but you'd get there, save on propane too. But then you most likely need a partner to help carry it to the burner once you're done.

Other than that, practice makes perfect! I always keep a tea kettle of boil water and a tray of ice cubes on hand just in case I really miss my temp. Don't really need them but it has helped a few times like when I typed the wrong numbers into beersmith....

 

[jbsayers]

The electric stove here would be a pain t work with! I have plenty of propane and its actually comfy in here after the burner has been running a little while. Plus SWMBO would prefer it not dominate the tiny kitchen, lol. Man time in a manly place.

JB

 

[inhousebrew]

I hear that. Well than, I guess practice it is.

 

[craigger64]

My mash tun is a 15 gallon stainless steel kettle. I wrap it in Reflectix insulation. Google it or look for it at Lowes or Home Depot. I LOVE the stuff! I never lose more than a degree or so over a 60 min. mash. I even use it to wrap my fermenter bucket when it's just a little TOO cool in my basement.

 

[jbsayers]

My mash tun is a 15 gallon stainless steel kettle. I wrap it in Reflectix insulation. Google it or look for it at Lowes or Home Depot. I LOVE the stuff! I never lose more than a degree or so over a 60 min. mash. I even use it to wrap my fermenter bucket when it's just a little TOO cool in my basement.

I've read people on here saying they do what you do. Right now I have an "ain't broke/don't fix it" mentality. I lost 2 degrees one time and 1 degree twice. Today I couldn't get the damn thing to cool off when I wanted it to, lol. I'm sure it will turn out just fine.

Cheers!
JB

 

[histo320]

I still have yet to do my first mash but I have a 5 gallon cooler with spigot. Maybe think about using one of these and add boiling water to it to bring up the overall temp of the vessel.

Practice makes perfect.

 

[jbsayers]

I appreciate people giving me advice about methods for mashing but I do not have a prob maintaining my temps or an issue with the method I used to mash. I simply overshot my temp a little bit because I was expecting more heat loss when taking the pot off the burner and walking it through my cold garage to my tub.

This post was just looking for what to expect from having a higher than ideal mash temp for 20 mins of the mash.

Again, while I appreciate people trying to help, I just don't need any advice regarding a more efficient mash set up. Mine works great and it works with the equipment I have without the need to purchase anything else.

Cheers,
JB

 

[mburnett274]

You will be fine. It won't make any noticeable difference in your beer

 

[jbsayers]

You will be fine. It won't make any noticeable difference in your beer

Thanks. I figured worst case it would probably just be a little sweeter.

JB

 

[BeardedIdiot]

It might be a little sweeter, as well as slightly lower abv. Did you hit your pre-boil and post boil gravities just fine?

 

[craigger64]

I appreciate people giving me advice about methods for mashing but I do not have a prob maintaining my temps or an issue with the method I used to mash. I simply overshot my temp a little bit because I was expecting more heat loss when taking the pot off the burner and walking it through my cold garage to my tub.

This post was just looking for what to expect from having a higher than ideal mash temp for 20 mins of the mash.

Again, while I appreciate people trying to help, I just don't need any advice regarding a more efficient mash set up. Mine works great and it works with the equipment I have without the need to purchase anything else.

Cheers,
JB

I'm sorry, JB. I am guitly of posting a response without fully understanding what it was you were asking. Sorry about that!

 

[jbsayers]

It might be a little sweeter, as well as slightly lower abv. Did you hit your pre-boil and post boil gravities just fine?

I did hit my gravities. The recipe called for 1.25lbs of honey and I added a little extra to add some more fermentable sugars. I am mixing this batch with a Christmas ale I made that I over-spiced. As long as the flavor is what I am looking for, I am not really concerned with the ABV.

Thanks,
JB

 

[jbsayers]

I'm sorry, JB. I am guitly of posting a response without fully understanding what it was you were asking. Sorry about that!

No worries. I appreciate all the help I have received from people on here.

Cheers,
JB

 

[ajlee]

Again, while I appreciate people trying to help, I just don't need any advice regarding a more efficient mash set up.

It has helped give me ideas though, going to mash my first AG in stainless pretty soon. Thanks everyone.

 

[craigger64]

It has helped give me ideas though, going to mash my first AG in stainless pretty soon. Thanks everyone.

ajlee, what i like about my stainless kettle mash tun, is that I can heat my strike water right in the tun. if after stirring in my grains, i'm under my mash temp, i can just re-light the burner and bump the temp up to where I want it (stirring the grains so as not to scorch, of course) if I am still OVER my target mash temp after getting everything stirred up real well, I just keep stirring until my temp comes down to mash temp. then i close it up, wrap it up, and set my timer!

:rockin: