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Author Topic: Keeping Mash at temp  (Read 4609 times)

Offline Steve Ruch

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Re: Keeping Mash at temp
« Reply #15 on: October 24, 2015, 09:50:24 am »
The majority of conversion happens fairly quickly so the temperature after 30 minutes or more shouldn't have that big an effect.
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Offline tommymorris

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Re: Keeping Mash at temp
« Reply #16 on: October 24, 2015, 10:03:39 am »

Many (most?) hydrometers are calibrated at 60°
I see both 60 and 68F referred to often. Mine is calibrated at 60F, also.  Beersmith Mobile assumes 60F. Brew Pal, another app I own, assumes 68F but is adjustable.

Offline duboman

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Re: Keeping Mash at temp
« Reply #17 on: October 24, 2015, 02:40:33 pm »
Many (most?) hydrometers are calibrated at 60°
Yup, mis-typed, mine is 60 also

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Offline denny

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Re: Keeping Mash at temp
« Reply #18 on: October 25, 2015, 11:12:28 am »
I pre-heated the mashtun by pouring boiling water in it and letting it sit for a few minutes. I then poured out the water before mashing in. When I mashed in, I stirred until there were no dry or clumpy grain. I closed the mashtun and opened it about once every ten minutes to take a temperature reading. I will most definitely try the blanket idea and also not opening the mashtun as often. @duboman - what do you mean by "thermometer is properly calibrated."?

which is why your temp dropped.  Stir thoroughly, close it up and leave it alone.
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Offline tonydl77

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Re: Keeping Mash at temp
« Reply #19 on: October 26, 2015, 12:53:55 pm »
Thank you very much for all the comments. Very helpful! I now have a slightly different issue. I think my fermentation temperature is too low. I have the fermenter wrapped in two towels and a coat inside a closet, but I do not notice any "bubbling" in the air-lock(three-piece). We keep the house at around 63 degrees Fahrenheit and I notice the closet is a bit cooler inside. Any suggestions on how to increase the temperature? Or should I just leave it a week or two longer than normal? Or should I post a new thread instead?
It is a one gallon All-grain IPA

Offline denny

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Re: Keeping Mash at temp
« Reply #20 on: October 26, 2015, 12:55:23 pm »
Thank you very much for all the comments. Very helpful! I now have a slightly different issue. I think my fermentation temperature is too low. I have the fermenter wrapped in two towels and a coat inside a closet, but I do not notice any "bubbling" in the air-lock(three-piece). We keep the house at around 63 degrees Fahrenheit and I notice the closet is a bit cooler inside. Any suggestions on how to increase the temperature? Or should I just leave it a week or two longer than normal? Or should I post a new thread instead?
It is a one gallon All-grain IPA

Air lock bubbles are not a reliable indicator of fermentation.  there are various reasons you may or may not see bubbles.  Open up the fermenter and see if you see anything.  Or take a gravity reading.
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Offline Stevie

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Re: Keeping Mash at temp
« Reply #21 on: October 26, 2015, 01:06:14 pm »
If you are using a bucket, the lids don't always seal. No biggie as long as stuff can't fall in.

Offline Philbrew

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Re: Keeping Mash at temp
« Reply #22 on: November 07, 2015, 02:16:02 pm »
Many (most?) hydrometers are calibrated at 60°
Ha, my cheepie seems to be calibrated for 84*  :(
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Offline Stevie

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Re: Keeping Mash at temp
« Reply #23 on: November 07, 2015, 02:25:22 pm »

Many (most?) hydrometers are calibrated at 60°
Ha, my cheepie seems to be calibrated for 84*  :(
Really? Is that what it says on the stem? Or do you mean it reads 0 at 84°? To calibrate, measure water at whatever temp is printed on the stem and do the math.

Offline brewinhard

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Re: Keeping Mash at temp
« Reply #24 on: November 07, 2015, 03:43:53 pm »
Thank you very much for all the comments. Very helpful! I now have a slightly different issue. I think my fermentation temperature is too low. I have the fermenter wrapped in two towels and a coat inside a closet, but I do not notice any "bubbling" in the air-lock(three-piece). We keep the house at around 63 degrees Fahrenheit and I notice the closet is a bit cooler inside. Any suggestions on how to increase the temperature? Or should I just leave it a week or two longer than normal? Or should I post a new thread instead?
It is a one gallon All-grain IPA

If you are fermenting in a bucket with only one gallon of wort then you won't see airlock movement for a long time simply b/c of all the extra headspace in there that the CO2 has to fill up before pushing the airlock up.  What are you fermenting in? 

Once fermentation is underway, the exothermic reactions in the fermenting wort should warm up the fermenter at least by a couple degrees (depending on how cold the ambient air is where your fermenter is) and be just about right for fermentation for your IPA.

Offline Philbrew

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Re: Keeping Mash at temp
« Reply #25 on: November 07, 2015, 05:09:55 pm »

Many (most?) hydrometers are calibrated at 60°
Ha, my cheepie seems to be calibrated for 84*  :(
Really? Is that what it says on the stem? Or do you mean it reads 0 at 84°? To calibrate, measure water at whatever temp is printed on the stem and do the math.
Yeah, it reads 0 at 84 with distilled water.  So I did a conversion chart.  Then I bought a digital refractometer.
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Offline santoch

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Re: Keeping Mash at temp
« Reply #26 on: November 07, 2015, 11:07:51 pm »
What style is this beer?  63F is NOT a problem for many beers and yeasts.
In particular, Beers brewed with the Cal Ale and other American Ale yeast strains will turn out fantastic if you can keep the temp down there.  Many other styles that benefit from cleaner profiles and controlled ester levels will do well in the low 60s too (like Irish Red, Kolsch, Scottish ales among others).


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