...while stirring it in well.I'd recommend putting in the water first, then slowly add grain...
Wrong actually, your strike temperature calculation relies on the full charge of malt being added at once. If you slowly add your malt (whilst ideal for grist hydration etc.), you're effectively exposing a portion of your malt to a higher than accounted temperature, and by doing so will effect your limit attenuation.klangers said:Depends on the temperature.
At low temperature (~40 degrees or less) it doesn't really matter from my experience (done both). This only works if you're doing deconction mash or you have a RIMS/HERMS system.
At strike temperatures that are hot, I'd recommend putting in the water first, then slowly add grain. This avoids "doughballs" which will kill efficiency.
Just a lot easier to put your milled grain directly into the MLT and then add water, I have done it anywhere from 10kg upto 200kg for a collaboration brew.technobabble66 said:How large is the volume of those underletting? I'm guessing Idzy's doing at least a hectolitre by now on a regular brew day...
Just wondering if that's the main reason that people turn to underletting? - because mashing in much more than several kilo's of grain is a bit of a hassle if you're pouring it in from the top.
FWIW, adding the water (~55°C) second but from the top does NOT work well. Dough-ball central. h34r:
You could do that, or just have your strike water calculated via brewing software or on paper if you have a formula so that your strike temp is higher than mash temp, and the heat loss that comes from transfer, grains and MLT brings you down to desired mash temp.antiphile said:Let me see if I've got this right. So in order to get the "ideal" temp using an underletting approach, are you suggesting something like:
1. Have the strike water in the HLT at the desired mash step (or initial mash temp if a multistep mash);
2. let the desired amount of water flow into and through the grain.
3. Because of heat transfer and heat losses, the temp in the mash tun will now be several degrees to low. So using some type of HERMS/RIMS arrangement, ramp up the temp to the desired level.
If that's right, it's certainly a doable approach (or instead of using HERMS/RIMS, I'm guessing a decoction could also be done).
Ah, Darren/The New Darren. I got some quality entertainment from those threads. The no chill and botulism hysteria also comes to mind.TheWiggman said:I would like to represent the People Against Darren and encourage you to have a read through this thread. Please do not allow this thread to descend into the madness that one did.
Listen to wessmith.
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