[Kirk]

Right, and I always lower the PH of my HLT water to about 6, as per Kai's suggestions and Martin's.  Getting a PH meter was worth it for me.  Kai says the German breweries are not afraid to mash thin, as you've probably read by now.

[matiasek]

I have an insulated "mash cozy" too.  Made it more than a decade ago.  I lose maybe 1 degree an hour with it on vs. 8-10 degrees an hour with it off.  And that's in cold (but not freezing) weather.

Gordon, have you got any pics of this cozy?  I am currently trying to fabricate one and I am trying to consider all my options.  thanks!

Mike

[malzig]

I was wondering about the mash being too thin if I just added HLT water.  Right now, I do a ratio of about 1.25quarts to a pound of grain.

Getting the mash "too thin" isn't really a concern.

[phillamb168]

Right, and I always lower the PH of my HLT water to about 6, as per Kai's suggestions and Martin's.  Getting a PH meter was worth it for me.  Kai says the German breweries are not afraid to mash thin, as you've probably read by now.

Same for French brewers. We visited a brewery when I was in Limoges, and they looked at us weird when we said we didn't put the whole preboil volume into the mash tun. Then again, their beer wasn't very good...

[gordonstrong]

I have an insulated "mash cozy" too.  Made it more than a decade ago.  I lose maybe 1 degree an hour with it on vs. 8-10 degrees an hour with it off.  And that's in cold (but not freezing) weather.

Gordon, have you got any pics of this cozy?  I am currently trying to fabricate one and I am trying to consider all my options.  thanks!

Mike

I could take some, but it will have to be next week.  Warning: it's not designed for aesthetics.