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Author Topic: Starting the mash COLD ?  (Read 7435 times)

Offline Thirsty_Monk

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    • Lazy Monk Brewing
Re: Starting the mash COLD ?
« Reply #15 on: August 10, 2010, 01:59:14 pm »
I also heard that Czech breweries are doughing in at 90F well under any particular rest temps.
Once the whole grain amount is in then they raise the temp.
It depends how fast you are raising your temp.
Actually, 90F is in the acid rest range, where phytase helps acidify the mash.

Do you think Czech breweries are still doing that?  I figured with the modern understanding of malting and mashing, they would know how to acidify the mash without it.
there have been a lot of consolidation in brewing industry over last 20 years.
Hainiken, SAB and InBev did their fair share.
Some breweries were closed and some expanded.
There are still some regional breweries that are still in local hands.
Here you will find that tradition is still alive.
Three step decoction with fermentation in open fermenters.
They brew around the clock and brew a 4 batches a day.

Not exactlly what investment brewing companies are looking for
Na Zdravie

Lazy Monk Brewing

Offline hopaddicted

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Re: Starting the mash COLD ?
« Reply #16 on: August 11, 2010, 05:01:07 pm »
It'll be a while. I did back to back last night and it was a comedy of errors. From having to take the mill apart, to pitching the yeast I harvested into the wrong batch, and then some...  >:(

It's beer anyway.

Some of those mistakes result in marvelous discoveries. One of my best batches was a Rouge Dead Guy clone that I accidently dry hopped with my Lucknow IPA clone's hops. Turned out great and it was a little questionable to begin with. Far from my only 'Opps!'...
Primary: Lambic
Secondary: Oktoberfest, German Pilsner, Double IPA,
In Bottles: Lucknow IPA clone, Rough Rider Brown Ale clone,
John Harvard Imperial Stout clone, Hoppy Amber, Witch's Brew (Habanero and Smoked Corn Small Ale), Porter, Dunkleweizen, Dry Stout, Irish Red Ale, American Maple Wheat Ale, Black Wit, Belgian style Wit, Belgian Golden Strong Ale
Kegged: IPA, Saison, Hoppy Brown Ale

Offline alemental

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Re: Starting the mash COLD ?
« Reply #17 on: August 12, 2010, 11:06:02 am »
Edit: OK on the way up, the grain will trap heat and cause a BURP. I have maybe half a shot glass on the stove. No biggie.

That burp means that you are reaching boiling temperature at the bottom. You need to stir more aggressively. And constantly, as long as you are applying direct heat

Offline beerocd

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Re: Starting the mash COLD ?
« Reply #18 on: August 12, 2010, 11:10:44 am »
I did stir frequently the rest of the time, being that I didn't want anymore sticky blobs on the stove. It came out ok in the end, the yeast seem really happy.
The moral majority, is neither.