Author Topic: Mash-in  (Read 4736 times)

Offline jeffy

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Re: Mash-in
« Reply #15 on: March 20, 2013, 11:59:14 AM »
I add grain to water.
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Offline tonyp

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Re: Mash-in
« Reply #16 on: March 20, 2013, 01:41:51 PM »
Since I brew outside I always add the water to the mashtun (coleman xtreme cooler) first to get it up to temp, then add grain, check temps and top off with whatever temp water is needed to get to mash temp. I usually never have to touch it after that until sparge/mash-out.

The first time I used the cooler I added the grain first then the water and had to keep adding hot water to get it to temp. The temp also cooled faster and required adjustment the whole time.
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Offline erockrph

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Re: Mash-in
« Reply #17 on: March 20, 2013, 05:30:47 PM »
I add grain to water. I'm generally dumping 3-4 gallons of strike water into a 5 gallon round (and orange  :P ) cooler from my kettle, so this is really the only option for me. Otherwise I'd be afraid to kick up a bunch of dust when I dump in my water. I also think this gives me good control over doughballs since I can add my grain slowly while stirring.
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Offline a10t2

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Re: Mash-in
« Reply #18 on: March 20, 2013, 05:51:58 PM »
I pump the strike water in through the manifold and dump/stir the grain in 3-4 batches.

I've found that the best solution is to have a grist hydrator on top of the MLT and grain in through that. ;)

Although now that I think about it, that could just be a copper coil mounted under the mill... Damn it, this is the beginning of a process that ends with several expensive trips to the hardware store.
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Offline thebigbaker

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Re: Mash-in
« Reply #19 on: March 20, 2013, 06:00:56 PM »
I add grain to water also.
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Offline AmandaK

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Re: Mash-in
« Reply #20 on: March 20, 2013, 06:23:48 PM »
I add grain to water. I'm generally dumping 3-4 gallons of strike water into a 5 gallon round (and orange  :P ) cooler from my kettle, so this is really the only option for me. Otherwise I'd be afraid to kick up a bunch of dust when I dump in my water. I also think this gives me good control over doughballs since I can add my grain slowly while stirring.

Orange round coolers unite!!  ;D
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Offline fmader

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Re: Mash-in
« Reply #21 on: March 20, 2013, 06:56:56 PM »
I add grain to water. I'm generally dumping 3-4 gallons of strike water into a 5 gallon round (and orange  :P ) cooler from my kettle, so this is really the only option for me. Otherwise I'd be afraid to kick up a bunch of dust when I dump in my water. I also think this gives me good control over doughballs since I can add my grain slowly while stirring.

Orange round coolers unite!!  ;D

It doesn't matter what order you use with a blue cooler....No dough balls!
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Offline denny

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Mash-in
« Reply #22 on: March 20, 2013, 07:30:02 PM »
I add grain to water. I'm generally dumping 3-4 gallons of strike water into a 5 gallon round (and orange  :P ) cooler from my kettle, so this is really the only option for me. Otherwise I'd be afraid to kick up a bunch of dust when I dump in my water. I also think this gives me good control over doughballs since I can add my grain slowly while stirring.

Orange round coolers unite!!  ;D

It doesn't matter what order you use with a blue cooler....No dough balls!

AND 137% efficiency even with NO water at all!
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Offline beersk

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Re: Mash-in
« Reply #23 on: March 20, 2013, 08:30:31 PM »
I add grain to water. I'm generally dumping 3-4 gallons of strike water into a 5 gallon round (and orange  :P ) cooler from my kettle, so this is really the only option for me. Otherwise I'd be afraid to kick up a bunch of dust when I dump in my water. I also think this gives me good control over doughballs since I can add my grain slowly while stirring.

Orange round coolers unite!!  ;D

It doesn't matter what order you use with a blue cooler....No dough balls!

AND 137% efficiency even with NO water at all!
That can't be right...
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Offline surfin_mikeg

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Re: Mash-in
« Reply #24 on: March 20, 2013, 10:00:59 PM »
I pump the strike water in through the manifold and dump/stir the grain in 3-4 batches.

I've found that the best solution is to have a grist hydrator on top of the MLT and grain in through that. ;)

Sounds expensive, large scale.  Are you brewing 3-4 batches in parallel?

Offline a10t2

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Re: Mash-in
« Reply #25 on: March 21, 2013, 04:48:04 AM »
Sounds expensive, large scale.  Are you brewing 3-4 batches in parallel?

Just two, back to back (no HLT). A hydrator isn't all that expensive, really. In terms of labor it's going to pay for itself pretty quickly.
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Offline factory

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Re: Mash-in
« Reply #26 on: March 21, 2013, 05:29:44 AM »
I add grain to water. I'm generally dumping 3-4 gallons of strike water into a 5 gallon round (and orange  :P ) cooler from my kettle, so this is really the only option for me. Otherwise I'd be afraid to kick up a bunch of dust when I dump in my water. I also think this gives me good control over doughballs since I can add my grain slowly while stirring.

Orange round coolers unite!!  ;D

Orange round coolers are the bomb!

Online kramerog

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Re: Mash-in
« Reply #27 on: March 21, 2013, 03:34:57 PM »
Grain to water generally because I measure the amount of water in the mash tun.  When I brew outside, it is just the opposite.  I measure the water a gallon at a time going into a pot for heating and then drain the entire pot in the mash tun.
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Offline klickitat jim

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Re: Mash-in
« Reply #28 on: March 21, 2013, 05:25:13 PM »
Water in mash tun, grain into water.

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Offline donsmitty

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Re: Mash-in
« Reply #29 on: March 21, 2013, 05:33:04 PM »
Hey guys/gals, thanks for all the responses to this thread.  Looks like I'm going to take the grain to water approach.  Can't what to get started on Friday night, the 29th..... all grain Pliny the Elder clone.  Also will be brewing a Rebel Rye Porter (from Northern Brewer) that I got for free when I purchased my Blichmann burner.  It should be a fun night with my son as we brew and drink a few from the cellar.