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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7
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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 ...
2
votes
1answer
192 views

Suggestions for inline heating unit housing for wort circulator?

I built an inline heating element assembly using some 1" copper pipe, a 1" threaded female fitting and some 1/2" fittings. The idea is, wort comes in from the bottom 1/2" fitting, flows over the ...
2
votes
2answers
195 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
votes
1answer
236 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 ...
5
votes
2answers
178 views

Mash Efficiency and Quality of Wort

I recently achieved a 94% mash efficiency on a batch of Saison and was pretty stoked thinking, wow, 94% is much better than the the 72% I did last time. I must be getting better at this... But then ...
6
votes
2answers
1k views

How can I raise my mash pH with something other than chalk or baking soda?

I recently moved to Rhode Island and my mash efficiency has suffered. The main part of my process that has changed is the water. The pH as measured by colorpHast strips (and two other off brands) ...
2
votes
1answer
237 views

Double decoction mash profile for full bodied beer

I'm planning to brew a Single Malt and Single Hop (SMaSH) beer using Canada Malting's Superior Pilsner and Czech saaz hops. I'd like the resulting beer to be full bodied, like Pilsner Urquell, but I'm ...
1
vote
2answers
3k views

Importance of Mash and Sparge Water Volumes using Batch Sparge

I'm new to all grain brewing and one of the things I haven't been able to find much information on is the importance of water volumes for the mash and sparge steps. There are a lot of calculators ...
1
vote
1answer
176 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 ...
5
votes
6answers
1k views

Can you mash bananas?

I've been thinking about making a wheat-beer with bananas and a little bit of chocolate malt. My question is can you mash bananas in the mash-tun to convert the sugars/starches and get more banana ...
3
votes
2answers
774 views

Mash tun shape - does it matter?

Or mash tun aspect ratio, if you like. Tall and skinny, or short and wide? I know a deeper grain bed (tall and skinny) will be better for lautering purposes, but will a flatter grain bed (short and ...
1
vote
2answers
467 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 ...
3
votes
1answer
218 views

What is considered to be a reasonable temperature rate change in a HERMS or RIMS system?

When brewers speak of their mashing techniques using mash temperature controlling technology, they sometimes make claims as to how fast they can get their mash from temperature 'A' to temperature 'B', ...
3
votes
1answer
197 views

What are the effects of transferring a mash before lautering?

In my latest batch I ended up with a stuck mash due to me mis-assembling the false bottom. To solve this, I transferred the mash to a bucket, fixed the false bottom, put the mash back in the MLT and ...
5
votes
3answers
916 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?
4
votes
1answer
462 views

What's the maximum mash time?

In this question, Basic Brewing Radio was quoted as saying longer mashes (up to 90 minutes) were "better". It seems as if there are practical limitations with maintaining temperature, as well as just ...
6
votes
2answers
538 views

Are residual starches bad for the beer?

I was reading another question here and it appears that the consensus is that the iodine test isn't all that useful if your recipe is good. But, while reading through everything, I had a thought: if ...
3
votes
2answers
350 views

Should I include my specialty grains in a mini-mash?

I'm planning to use up all my leftovers from recent batches, augmented with minimal newly-purchased ingredients, to make an oatmeal stout. I know I need to mash the oats, so I picked up a pound of ...
7
votes
3answers
1k views

Oatmeal stout: Steeping or mash?

Ladies and Gentlemen of Homebrewing, I was cruising my Google+ account, and I am stalking (I mean following/stalking) Wil Wheaton, and I noticed he is a homebrewer! Tonight he posted a question. I ...
1
vote
3answers
142 views

Will Adding an Active Mash to a Non-Active Mash Get Enzyme Activity Started Again?

Background: A friend of mine does ten gallon batches of big beers, so has a lot of grain. After mashing, his technique is to fly sparge with 170 degree water. I understand this shuts-down enzymatic ...
5
votes
3answers
870 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?
5
votes
3answers
614 views

Does flaked rye need conversion?

I'm looking to make a rye pale ale. Do I need to provide enough base grains to convert the starches in flaked rye or is it capable of self conversion? If it needs conversion, would 6 lbs of 6-row work ...
6
votes
2answers
190 views

Needs to be mashed

I recently had a debate with a brewing buddy of mine about malts that "need to be mashed". For instance victory malt is listed in Palmers "How to Brew" as being in the needs to be mashed column. I ...
4
votes
2answers
526 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 ...
5
votes
1answer
467 views

Does mash thickness make a difference in any calculations?

I am looking to do my first partial mash and I have been seeing instructions for using a mash thickness anywhere from 1 to 1.5 quarts of water per pound (per 450g). What does the thickness of a mash ...
11
votes
3answers
2k 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 ...
6
votes
3answers
467 views

Does a smaller false-bottom affect efficiency?

Last night I picked up a 10-gallon cooler mash tun. It was supposed to come with a 12" false bottom, but the LHBS was out of those. Instead they offered me a 10" false bottom, saying that it would ...
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 ...
3
votes
3answers
292 views

Rice Hull pre-prep

I have heard it recommended to pre-rinse rice hulls before putting them in the mash. Mainly because they tend to be so dusty. Is that a good practice?
2
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2answers
216 views

What characteristics should a bucket have to be suitable for a mash tun?

Does it need to have anything special or any food-grade bucket would do?
4
votes
4answers
320 views

What does sour mash do for a sour beer?

I've only recently been introduced to the glory of sour beers, and I love them. As a club, we're going to be brewing a sour beer to be aged in oak for years to come, so I was curious to see some ...
3
votes
4answers
3k views

Mashing at too High of a Temperature

I did my first all grain batch last night and went way over the desired 150s range on the temperature of my mash. It ended up being around 170f. What effects will there be from mashing at 170 (or ...
4
votes
4answers
1k views

Calculating Amout and Temperature of Water For Mashing

how do you calculate the correct amount and temperature of water and to offset the amount and temperature of the grains? Perhaps there is a formula or rule of thumb that I am missing.
6
votes
3answers
574 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, ...
4
votes
3answers
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 ...
0
votes
1answer
154 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 ...
1
vote
2answers
491 views

What's the minimum mash time?

Listening to an episode of Basic Brewing last night, I heard a guest say that most of the conversion in the mash happens in the first half, and that the mash can thus be cut down as short at 45 ...
2
votes
4answers
734 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 ...
6
votes
4answers
2k views

What makes my mash tun smell like vomit?

If I leave my mash tun unattended for a few days after brewing it smells like a dead animal covered in vomit. What is the name of the bacteria/fungus/other that excretes this smell?
11
votes
5answers
3k views

Can I skip the mash out replacing it by sparging?

I'm a new homebrewer and have a newbie question: can I skip the mash out time just replacing it by sparging since the water temperature is the same? What kind of things can happen doing this? Thanks! ...
2
votes
1answer
213 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?
3
votes
1answer
189 views

Why should I use a Decoction mash instead of a Single Temperature Infusion mash?

Why should I use a Decoction mash instead of a Single Temperature Infusion mash?
4
votes
1answer
199 views

Anyone have experience doing a decoction with a pressure cooker?

How were the results compared to a traditional decoction? Any tricks to know about? Edit: For some context, see here.
2
votes
3answers
537 views

How much strike water can I expect to lose to grain hydration?

Let's say I have a pound of milled barley malt. Let's say American 2-Row, for the sake of specificity. And let's say I have a gallon of warm/hot water that I mix with the grain and let sit for some ...
2
votes
1answer
121 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 ...
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.
3
votes
6answers
4k views

Converting your fermentation bucket into a mash tun

Most people use coolers for mash tuns, but living in an apartment myself I can tell that having the least possible equipment is a priority. I know some people use their secondary fermenters as mash ...
5
votes
4answers
2k views

How soon after mashing do I need to start my boil?

I'd like to get 2 full boils from 1 mash. Can I keep the 2nd runnings overnight for boiling the following day? If so, what is the best way to store it. In general, how long can wort be kept after ...
6
votes
2answers
211 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 ...
5
votes
2answers
329 views

How do I do a sour mash?

I might want to do a sour mash, if it's easy. How's it done?