A mixture of grain and water, used to convert complex carbohydrates in grain into sugars that yeast can convert into alcohol.

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How do I correct acidity/tartness in a fermented beer?

I just moved to a new state, and brewed a dark beer recipe that I'm fond of-- a weizenbock. However, I believe my water chemistry may have been different enough from my previous location to have ...
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3answers
134 views

A Bit Of Grainy/Sweet Flavor In My Imperial IPA

I brewed a Dog Fish Head 90 min a month ago and it turned out pretty good for my first all grain. The only thing I noticed was a slight/mild grain flavor, especially when it gets warmer, and it takes ...
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1answer
49 views

What effect does conversion have on mash temp

We're mashing our second batch (after a year of extract) and seems like we cannot keep the mash temp low enough. We struck at 165F in an attempt to hit 152 for mash (grain was at 65F). We saw a ...
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3answers
212 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 ...
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1answer
159 views

Does temperature rise time between mash steps matter?

When doing a multi-step mash, does the amount of time you take in between steps to raise the temperature make a difference? (Aside from the obvious "taking longer will make your brew day take ...
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2answers
255 views

Gravity reading much lower than exected: why?

Okay, so my friend and me made an experiment yesterday. We wanted to brew a >20%, 300+ IBU IIPA. Yeah yeah... I know :) Now to the question. We used 10.5kg of grain for 26.25 liters of water for the ...
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1answer
201 views

Safely adding enzymes (e.g. Beano) to lower final gravity

I've heard a lot of mixed stories about people adding additional enzymes (Beano, GasX, etc) to their beers to drop the final gravity down very (sometimes undesirably) low. I've also hear mixed ideas ...
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2answers
109 views

How to Compensate for Higher than Expected Extraction Efficiency

What is the best way to handle a higher than expected extraction efficiency without compromising the flavor of the beer? If I'm brewing a blonde ale for example, aiming for a 72% extraction ...
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1answer
78 views

Conversion efficiency

What is the typical conversion efficiency during a normal single-rest mash (152 F/67 C, 3 l/kg)? I usually get around 80 %, but Braukaiser claims that it should be close to 100 %. I mash for 60 ...
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3answers
140 views

Foam and bubbles

my first mash. Combined all the ingredients in a "recipe" I followed. Added the yeast and it started working rather quickly. My airlock is due to come in the mail in 2 days. So I did the whole ...
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1answer
83 views

Steeping/Mashing Cara- Grains

I have a smaller (5 gallon) mash tun. I recently mashed 14 lbs and was only able to get a mash to water ratio of 1.2 and filled the tun!. Temp was right on, but I only got 55% efficiency. I have a ...
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2answers
251 views

Should I worry about mash PH when brewing with RO water?

I always use RO water to brew. I have never checked mash PH but have become concerned since my brews have come out darker than predicted by BrewSmith. I thought (I read in How to Brew by Palmer) ...
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1answer
88 views

Steel Cut v. Flaked Oats

Pound for pound, do steel cut oats deliver the same level of mouthfeel as flaked oats? I ask because I recently made some steel cut oats for breakfast and they seem to be much more gummy than normal ...
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110 views

barley content in whisky from barley grains [closed]

Of the whiskey in a barrel, what % of it is barley? From what I understand, to make wort only 20% of spent grain is left. This leads to a figure of 80% of the grain dissolved in the wort. After ...
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1answer
78 views

Temperature rests for hefeweizen

I have an AG recipe for hefeweizen that I want to try. It is 5 gallons, 9.5 lbs of grain, and I only have a 5 gallon picnic cooler tun. It calls for 3 temp rests and a mash out step. My question ...
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2answers
170 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 ...
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2answers
96 views

Late Mash Additions for Color

I was looking for color in a recipe without any of the roastiness from dark crystal malt I would get from using it as steeped specialty grains. When I asked the manager at the LHBS about cold ...
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2answers
122 views

Effect of Long, High, Decling-Temperature Mash on Wort

Due to time constraints, I need to do a two- to 2-1/2 hour unattended mash, and then return to lauter, etc. I plan to do a single batch sparge. I am looking for a slightly-less fermentable wort for ...
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2answers
123 views

What can I do with the pressed grapes (mash) after getting the juice out?

What can I do with the pressed grapes after getting the juice for making wine? It smells so good. It seems a shame to just throw it all away.
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421 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 ...
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1answer
1k views

What happens when mash temperature is too low?

So yesterday we brew our second beer. As expected, some errors occured during the process, which is alright, we're learning! :) So the main problem is that we were only able to keep the mash ...
2
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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 ...
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3answers
668 views

Poor efficiency during first all grain brew, need an fail safe for next brew

For my first all grain brew I bought an octoberfest all grain kit from morebeer. Before brewing with it, however, I decided to try a very cheap smash recipe. I ended up with a very low efficiency ...
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1answer
100 views

When to adjust ph with mash infusions

I normally do a single mash so I only take one ph reading and adjust the ph with some lactic acid to get within my target range. now I want to do a brew with step mashing where I need to add hot water ...
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1answer
150 views

Mashing raw spelt/dinkel

I just got a hold of some organic raw spelt that I would like to use in a wit instead of flaked wheat. Do I need to gelatinize the spelt? How do I do that? Should the grain be milled at some point? ...
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1answer
233 views

Can boiling the entire mash achieve results similar to decoction?

With an automated mash setup, it could be fairly easy to bring the mash to a boil and cool it. I'm wondering if this could be used to replicate the results of a decoction. If mash thickness is ...
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2k views

Can you mash for too long?

I'm looking at brewing an all-grain barley wine in the near future, and I'm aiming for a high ABV (13%-14% ABV). From what I've heard in discussions elsewhere, by single-infusion mashing at a lower ...
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3answers
223 views

How to make more beer than I can boil?

I will soon need to buy some more equipment, but I want to think it a little bit what I really need to buy and in the meantime I will try some workaround. I was thinking of brewing mash/extract ...
2
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1answer
275 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
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3answers
383 views

Mash-produced unfermentable sugars do add sweetness and aroma?

I read in some sources that mash conditions can influence the production of dextrins, that are not fermentable, have no taste (is that correct?) and add body to the beer. But somewhere else I read ...
2
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1answer
204 views

What is the quickest way to heat mash / sparge water?

Using a propane burner, is one of the following methods quicker / more efficient than the other? If so why? a) Heat 2.82 gallons of water from 70 degrees to boiling and then add 1.12 gallons of 70 ...
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3answers
187 views

Mash process vs specialty grains

Everybody can buy a certain number of specilaty grains and combine them, but in a way it seems to me this way I will do something that someone else can do just replicating my grain choice. On the ...
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1answer
64 views

Is tin safe on the mash?

A friend is building a manifold and the copper connections he bought have a bit of tin (Sn) on it, supposedly to make the solder easier. He is not going to solder them so the tin will remain in ...
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2answers
301 views

Most Feasible method to add Grains of Coffee in Porter Style

I have seen someone added coffee in a stout beer, I want to use it in batch of my beer (18 liters), to do so I have two ideas: To combine grains of coffee with mash. Make an espresso and add it to ...
2
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1answer
260 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 ...
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1answer
406 views

Can beta amylase eat sugars after alpha amylase?

A bit of background -- I brewed a pumpkin ale recently. The mash temp was maintained fairly high (well above 150F) for at least a full hour. The sparge was a disastrous 3-4 hour experience (despite ...
3
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1answer
342 views

How does efficiency change when adding grains that are normally steeped to a mash?

Imagine this scenario: you have a an extract recipe that contains a pound of steeped caramel malt. According to http://www.promash.com/FAQ/faq_diff.html the average efficiency of steeped malts is ...
2
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1answer
353 views

can pH strips go bad? / 5.2 stabilizer

So I just recently started paying attention to mash pH. Took a reading of a cali common I brewed about 10 days ago during the mash, and based on the strips reading (after adding the stabilizer), I ...
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2answers
131 views

Recirculating mash through screen

Is it possible to continously recirculate a mash through a Bazooka-style screen, or is that just asking for a stuck mash due to the relatively small surface area?
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2answers
1k views

Bringing mash pH down without changing mineral profile too far

I checked the pH in my mash at the end of my mash yesterday and it was 6.6 (using a calibrated electronic meter). I'm trying to work out how to get that down into a more normal range without adding ...
3
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2answers
580 views

Potential causes of unreliable pre-boil gravity measurement

I usually take a hydrometer reading immediately after sparge so that I can calculate total points of gravity (i.e. gravity reading * volume), and from there calculate what volume of wort I should ...
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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 ...
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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 ...
3
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3answers
156 views

Extract vs Mash

Is taking the extra time to make a mash worth it? I've only dealt with extracts so far, but will definitely experiment with a mash (at least for learning purposes). I've heard various people saying ...
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2answers
249 views

Effect of decreasing mash temp?

Let's say I mash in at 65 C and over an hour it drops to 60 C - will this have a detrimental effect on my brew?
4
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2answers
1k views

Is this a stuck fermentation or did I screw up the mash?

So, a little under a week ago, I brewed a goodly sized stout (1.069 OG) and when I mashed it I ended up missing my mash temp by about 4 degrees. (I was aiming for 158 and ended up with about 162-163.) ...
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2answers
5k views

What is a protein rest?

I am new to all grain brewing and mashing, however I am about to brew a Belgian Witbier (Northern Brewer all grain kit) and I have a question about the mash schedule. I have only done a single step ...
8
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3answers
338 views

Need help accenting the “clove” character of my Hefe's

So I enjoy the heck outa making Hefeweizens. Its a great style and very wonderful when fresh. However, my Hefe's never seem to hit that "clove" note properly, they always lean much more towards the ...
2
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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? ...
2
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1answer
249 views

Mash rests and water to grist ratio

I am planning brewing a recipe I found of a porter that I am really excited about. The original recipe says that you should do a rest at temperature below final mash temperature for a bit. After some ...