speedie wrote:With smaller masses of grain there is a greater thermal loss during rests, the use of the kettle will maintain constant temperatures.
speedie wrote:It doesn't make it right, it's just how I mash.
speedie wrote:Do you step mash via hot water additions?
With smaller masses of grain there is a greater thermal loss during rests, the use of the kettle will maintain constant temperatures.
There is also reading on water to grist ratios, I stay with 2/to 1 ratio. It doesn't make it right, it's just how I mash.
cheers
Bum wrote:speedie wrote:It doesn't make it right, it's just how I mash.
Any chance you could take this attitude to the rest of your posts?
speedie wrote:As a suggestion to all of you esky brewers have you tried this approach to mashing?
One urn Two eskys one setup for your lautering system the other for your hot liquor tank (vessel)
Use the urn to boil enough water for your sparging and empty it into your second esky
Assuming that the temperature want drop below 77c and if it doesn’t use water to cool it down to 77c once sparge time comes around
Use your urn to mash in and to do all of your temperature adjustments
Be careful of exposed elements etc
Once you are satisfied with your mash schedule move the grain and wort from the urn to your sparging esky
Rinse urn and set below your sparge esky which is below your top esky or hot liquor tank and start to lauter away
I am only throwing up some ideas!
Let me know what your thoughts are
speedie
Bum wrote:But if your beers are coming out exactly as you want them then please ignore the above.
Users browsing this forum: No registered users and 14 guests