4
votes
3answers
203 views

Do I need to continuously measure the temperature of my mash tun?

From what I understand, the all-grain brewer warms up water to a particular temperature (usually 10-15*F over the strike temperature), adds this warm water to the grains in a mash tun, in an attempt ...
4
votes
2answers
167 views

Does a protein rest even do anything?

I have been looking at brewing several recipes that call for a multi-step mash that includes a protein rest. I saw a Mr Wizard article in BYO that sort of defends protein rests. Just like the ...
6
votes
2answers
415 views

What does a good crush look like, and does it matter if grains are overcrushed if batch sparging?

I am looking for some advice on what a good crush looks like, and whether it matters on my system. The opinions and pics online are all over the place on this. Background: I am buying small-batch ...
2
votes
1answer
124 views

I forgot to calculate for temperature loss during mash in? How will this affect my beer?

Mash in temperature was supposed to be 152 degrees. I forgot to adjust for temperature loss add simply mixed my grains with 152 degree water. I never calculated the final temperature. I did the same ...
2
votes
1answer
273 views

Missed my target gravity and volume by a mile

So, I know there were lots of things I could have done to repair the situation had I been prepared (lesson learned, I'll be having DME on hand from here on out), but I'm a little more interested in ...
2
votes
1answer
258 views

Calculating Infusion Temperature After Protein Rest

I'm using this infusion calculator to determine how much and what the water temperature should be when adding water to my mash tun. A recipe I'm following calls for a protein rest at 122 degrees F for ...
7
votes
5answers
1k views

Over attenuated all grain beers

I'm having a problem with all my beers regardless of style getting over attenuated. I've been raising my mash temps up to 4° above each beers style (up to 158° or so) to compensate with no luck. I've ...
10
votes
2answers
4k views

All my all-grain batches produce a bitter/astringent, dark, almost burnt off flavor that ruins every batch, from light pilsner to dark belgians

I'm scratching my head trying to figure this one out. Here's the story: I started brewing extracts, and they all came out great. I wanted to get into all-grain so a last year I ordered myself the ...
2
votes
2answers
211 views

Lower temp Mash-out

While I was making an AG batch this weekend I had a 154 degree mash for 60 min but my mash-out temp only got up to 162 instead of 170. What sort of effect will this low mash-out temp have on the beer? ...
1
vote
1answer
188 views

Mash Efficiency With Top Off

I just put my second AG batch into the primary, but I ran into an issue I need some help with. When I did my first AG batch, I used water that was treated by a water softener (I know, I know...it was ...
1
vote
2answers
554 views

overheated the mash by a long shot

I asked before and got some help and have done some reading since. The temp in my mash jumped from 175 to about 195 after I put the lid back on. How much damage did I do? Some things I've read since ...
4
votes
2answers
554 views

Undershooting OG in all-grain brewing

My last few all-grain batches have been under the expected OG at least as far as the recipe is concerned. The beers still taste good and all, but I'd like to get my efficiency up. For example, my ...
4
votes
2answers
1k views

Determining the right gravity after mash in all grain brewing

Say I am brewing a beer that is supposed to have an OG of 1.050. I'm doing all-grain brewing and at the end of my mash & sparge, if I took the gravity at that point, what should I expect? I ...
6
votes
3answers
643 views

When formulating an AG recipe, how do you determine mash thickness?

I just did my first AG brew today. It went very well! My question comes with the mash. I know normally, you determine your mash thickness with 1.25-1.5 quarts per pound of grain. If I were to use, ...
0
votes
1answer
158 views

How should I combine grain and hot water when doughing in [duplicate]

Possible Duplicate: Should the grain or strike water be added to the mash tun first? Should I add water first, then grain? Grain, then water? Both at the same time? I'm worried that ...
6
votes
4answers
2k views

Should the grain or strike water be added to the mash tun first?

I've always added my grain to my MLT cooler first, then dumped the strike water on top (I don't have a sparge arm). I calculate my strike temps based on the grain temp and initial cooler temp, so I ...
3
votes
4answers
810 views

Effects of Grain Freshness on Brew House Efficiency

Background: My co-brewer (ScottyG) and I recently brewed our first all-grain in a converted Coleman cooler. We have over sixty batches of extract under our belts and have even made a few hard ciders ...
2
votes
1answer
221 views

Mixing grains before mashing?

Is it important to mix up the different types of grains before they go into the mash tun or is it okay to just dump them in separately?
5
votes
3answers
967 views

How do you insulate a cooler based mash tun?

I have a Coleman 70 Quart Xtreme cooler that I've modified for my mash tun. I seem to be losing a lot of heat out the top. Are there any good ways to insulate it to help prevent heat loss?
20
votes
12answers
22k views

What can I do with my spent grain after mashing?

After brewing a batch of beer, I always end up with ~14 lbs of spent grain that I usually just toss in a pile in the corner of the yard. Are there better things to do with it (i.e. cooking, baking, ...
4
votes
2answers
2k views

What are the effects of a watery mash?

What are the effects of having too much water in your mash? If it's too "soupy" or watery or whatnot.