Tagged Questions
3
votes
2answers
260 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 ...
10
votes
3answers
1k views
What is the point of mashing out?
I know it stops the enzymes from breaking down any more sugar, but is there any other point to it? Will I notice any difference in the final product if I just got straight to sparging? Also, if my ...
5
votes
3answers
528 views
How do I do a decoction mash?
I've brewed a number of all grain beers and have been reading a bit about decoction mashing. However the explanations I've read have been a bit complicated.
How do I do a decoction mash?
2
votes
1answer
98 views
Glucan rest necessary
I am brewing all-grain and have in the past always held a glucan rast when mashing. I am trying to speed up my brewing process and that rest of course slows me down quite a bit because of the heating ...
6
votes
2answers
193 views
Homebrewing: Decoction Mashing
Many beers, especially German, are produced with a method called decoction mash. In that, the rising of mash temperature is achieved each time by talking a portion of the MASH, boiling it, and adding ...
4
votes
2answers
418 views
Using flakes in a mash
Do you just mix them with the grains or cook them first to get them gelatinized? What are the pros and cons of each method? What portion of the fermentables can be in flake form?
3
votes
1answer
150 views
Grains for Mashing and Grains for Steeping
Does anyone have a list they care to post that lists the "must mash" and "steepable" grains?
Might be nice content for the site overall.
4
votes
1answer
150 views
Cereal Mashing for Adjuncts
What is the step-by-step process for cereal mashing adjuncts?
Please include temps and grain to volume ratios.
