A mixture of water and crushed grains (usually malted) in which enzymes convert complex carbohydrates into simpler sugars that can be utilized by yeast during fermentation.

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21
votes
13answers
31k 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
1answer
20 views

Mash Boiler – What's a good boiler?

i'm new to the brewing game and am currently waiting for a few whole grain brews to come of age. One thing i'd like to do is purchase a larger mash boiler and dedicate a bit of space in the shed for ...
4
votes
1answer
48 views

How does cereal mashing not produce off flavors due to above 170F boil temperatures?

I have always read that over 170F grain mashes will get a very distinct off flavors. How is it that during a cereal mash of grains (where you typically hold a mid-range temperature for a duration and ...
5
votes
2answers
717 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 ...
0
votes
3answers
69 views

Anyone Know of Any Homebrewing Video Tutorial Blogs

Does anyone know of a good homebrewing blog that has video tutorials? I've Googled it and found a bunch of video tutorial blogs, but they're not great. Anyone know of some good ones?
6
votes
5answers
3k 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 ...
0
votes
2answers
48 views

Vorlauf Fermentables?

Recently looking at the AHA Big Brew Day Recipes, I was looking at the Old School Barleywine (pdf). I get the hops schedule, but the fermentables has me confused. In the instructions, it says mash at ...
2
votes
2answers
77 views

ceteris paribus, does mashing at a higher temperature lead to a higher final gravity?

I'm doing 6 lagers according to the Brulosophy Quick Lager method, where the temperature is raised to 65*F/18.3*C for the remainder of fermentation after attenuation has hit 50%. 2 of them have been ...
4
votes
2answers
158 views

Any drawback in heating the mash with grains in?

I do BIAB and in my constant search for ways to simplify my brew day I recently started to heat my mash with the grains already in. That is: I fill my kettle with the full water volume I'll be using ...
10
votes
3answers
412 views

Need help accenting the “clove” character of my Hefes

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 ...
12
votes
3answers
6k 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 ...
0
votes
1answer
78 views

How much does hop flavor fade during fermentation?

In the end of my first batch, i thought i had put too many hop because it was 'oily' and the flavor was incredibly strong. But now in the second fermenting day the hops seems to be very distant, ...
0
votes
1answer
37 views

Hydrometer measures and possible corrections

In my first batch I was very worried about not being able to end it by not having certaing equipment at the right time. The thing is by following strictly the instructions my hydrometer reading was ...
7
votes
3answers
3k 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 ...
0
votes
1answer
46 views

Step Infusion question

In the most recent Zymurgy, there is a recipe that involves step infusion mash. It's not quite explained how to get the wort off the grain. So I was wondering how a step infusion mash works? I ...
2
votes
1answer
40 views

Do I need an anti-microbial additive in my plum brandy mash?

Basically I pitted and smashed 10 lbs. of very ripe plums; heated the pulp, skins and juice to like 120°F and added 3 gals. of distilled water and 5 lbs. of sugar. Waited for it to cool below 90°F ...
2
votes
3answers
1k views

When/How to Measure Pre-Boil Gravity to Determine Mash Efficiency

I routinely take my pre-boil gravity after sparging to determine mash efficiency so that I can throw in DME or Dextrose for a lower than expected yield or add water for a higher than expected yield, ...
2
votes
6answers
990 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 ...
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?
1
vote
1answer
291 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
964 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
206 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
100 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
63 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
299 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 ...
1
vote
3answers
149 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
59 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
3k 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 ...
5
votes
3answers
626 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
494 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
272 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
157 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
98 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
265 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
120 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
615 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
244 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
285 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
143 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
615 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 ...
1
vote
2answers
352 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
434 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
205 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
197 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
332 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
686 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
4k 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
165 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
1k 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 ...