« on: January 29, 2012, 07:32:02 PM »
Yeah, but does it matter if water isn't inside the coils when you immerse it? I've only been doing it for about 8 years, but I just had to ask!
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Yeast, trub and beer accounts for roughly 0.5 gallons + or -. I like to siphon until I start to see cloudiness then stop the siphon at that point. I like to shoot 5.5 gal, but it's always better to target your gravity and not your volume IMO.
I'm sure you meant (>15 min at >75°F) Thanks for the clarification I omitted.
No, he really meant >75°C Mashout is normally around 168°F
You should be fine for at least 24 hours. I've done a few pre-boil wort stability tests, and haven't observed any growth or gravity drop on the second or third day. Like brewsumore said, though, without an effective mashout (>15 min at >75°C) you'll change the fermentability profile of the wort.
Can the starches in beans be converted......?
Are you suggesting that the OP put Beano in his wort?
It has been done. People use Beano to make 'light' beer. I have used it to try to dry out an extract RIS that was nasty sweet and ended up with bottle bombs (Well one bottle bomb).
Oscar, Yes the starches in beans can be converted. either via beano if you are going to eat them. or, if one was so inclined, via diastatic malt in a mash. (you would have to cook them first). Bean beer. mmmm.