10 replies to this topic

[positiveContact]

So doing some reading recently about how some brewers mix water and grain and then heat it all up to the desired mash temperature.  I have to think this causes some variation in enzymatic activity versus what I do which is dump room temp grain into hot water and achieve the desired mash temperature more or less immediately.

 

I sometimes wonder if I'm missing something by mashing the way that I do.

[Gusso]

I do it your way. With the BIAB calculator, it's usually spot on temp wise.

[positiveContact]

I just wonder if having the mash progress through the various temperatures does anything special. What do most pros do? Is the water already hot when it hits the grain? Or maybe just warm?

[Stout_fan]

I just wonder if having the mash progress through the various temperatures does anything special. What do most pros do?

Grist hydrator

https://www.gwkent.c...t-hydrator.html

[positiveContact]

Grist hydrator

https://www.gwkent.c...t-hydrator.html

 

is the water already hot so they hit the target mash temp or does the mash tun then need to be heated in some way?

[denny]

I just wonder if having the mash progress through the various temperatures does anything special. What do most pros do? Is the water already hot when it hits the grain? Or maybe just warm?

yes

[positiveContact]

yes

?? To every question?

Edited by postSingularityHumanoid, 16 November 2022 - 12:50 PM.

[denny]

?? To every question?

ooops....yes to adding grain to hot water. Most commercial brewers do it that way.  In fact almost nope don't do it that way.

[positiveContact]

ooops....yes to adding grain to hot water. Most commercial brewers do it that way.  In fact almost nope don't do it that way.

 

here I was thinking I was the weird one

[HVB]

here I was thinking I was the weird one

 

No one said you were not   

[positiveContact]

No one said you were not   

 

just about mashing