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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2
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6answers
179 views

What is the proper way to maintain temperature in a water cooler Mash tun by adding hot water?

I bought the 10 gallon water cooler from Home Depot. The hole in it is about 3/4" diamater. After discovering that Home Depot, Lowes, Ace Hardware, and etc. did not sell all the components (hose ...
2
votes
1answer
272 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 ...
6
votes
5answers
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?
1
vote
1answer
56 views

How does the attenuation limit from mash temperature affect yeast attenuation?

Like, for example, if you select a yeast with an average attenuation of 80%, but you mash at 160, which limits attenuation to 76.8%1, would the limit simply be the lower of the limit or the average ...
1
vote
3answers
667 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
173 views

Speed to collect wort from the mash tun for maximum efficiency

I want to optimize my efficiency, and I was wondering is the speed at which I collect my wort has an incidence on it. Right now I would say that I collect 1 liter of wort each 30-45 seconds. I get ...
1
vote
2answers
42 views

Lautering: Filter first runnings using a strainer

I am following the online course to all grain brewing on "craft beer and brewing" and in the lautering sectiong they explain to collect the first runnings and to put them back on top of the grain bed. ...
3
votes
1answer
45 views

Component of roasted malt that lowers pH

Roasted and kilned malts are often used to lower the pH of the mash. Which chemicals are created by the roasting process that have such a low pH?
0
votes
3answers
89 views

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 ...
21
votes
12answers
23k 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, ...
1
vote
3answers
135 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 ...
1
vote
1answer
50 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 ...
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 ...
4
votes
3answers
290 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 ...
2
votes
1answer
208 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 ...
1
vote
2answers
259 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 ...
1
vote
2answers
117 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 ...
1
vote
1answer
85 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 ...
1
vote
3answers
163 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 ...
0
votes
1answer
90 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 ...
3
votes
2answers
320 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) ...
4
votes
2answers
2k views

What Calcium ppm is required in the mash for alpha-amylase stability and mash efficiency?

I recently moved and my water here is quite soft with a very low pH. As such, I've taken to adding many of my brewing salts in the brew kettle and only using salts in the mash to balance the pH. ...
2
votes
1answer
102 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 ...
-1
votes
2answers
126 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 ...
1
vote
1answer
86 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 ...
4
votes
2answers
224 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 ...
7
votes
2answers
2k views

Is the iodine test for starch conversion pointless?

Looking around the web there seems to be a lot of mention of the use of the iodine (starch) test at the end of your mash. Is it actually useful (i.e. is it reliable)? There have been times when I ...
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 ...
1
vote
2answers
235 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.
1
vote
2answers
327 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 ...
1
vote
2answers
116 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 ...
1
vote
2answers
135 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 ...
2
votes
1answer
248 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 ...
6
votes
2answers
476 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 ...
1
vote
1answer
2k 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
votes
1answer
130 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 ...
0
votes
3answers
903 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 ...
7
votes
3answers
333 views

Small Space & Apartment Brewing: Mashing

Given the limited space of an apartment, how do you mash in cramped quarters? Do not consider budget to be a factor. This is the second question in a series of discussions about small-space brewing. ...
1
vote
1answer
107 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 ...
1
vote
1answer
163 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? ...
3
votes
3answers
3k 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 ...
1
vote
3answers
224 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
votes
1answer
290 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
3answers
425 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
votes
1answer
217 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 ...
0
votes
3answers
190 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 ...
1
vote
1answer
67 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 ...
2
votes
1answer
275 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 ...
3
votes
1answer
459 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 ...
4
votes
2answers
2k views

Pro Mash Tun design

I was wondering if anyone had a link to a graphic of what the typical profesional mash tun is like. Specifically I was wondering if the majority of professional scaled mash tuns draw from underneath ...