Mash temperature variation

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Dr Strange

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I have been absolutely smashing Biggie Juice clones. Ever since I bought a fermentation fridge.

I am struggling to.control the mash temperature on my rental shit cooker.

I get over shoots then pour in ice.

ideally you start low and increase in increments.

does it matter if higher temperatures are achieved too soon and then the mash dropsto earlier desired temperatures?
 

yankinoz

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What temperatures?

If you raise to a mash out temp of 77 or higher, that pretty quickly breaks down the enzymes you need for starch conversion. If it happens to only part of the mash, you might have enough left for conversion if the grist has excess enzymes.

If your mash is in the low 70s for a short time, and you wanted lower, say, 65-67, no real harm is done, Spending time at the higher temps will favor conversion to less fermentable sugars. If, say, the mash is at 71 for 10 minutes, and you wanted 67, the beer will have a bit less alcohol and a bit more body than intended.

If your original aim was to do a step mash involving an acid rest (35-45), a protein rest (44-59), or both, and the mash is in the 60s or low 70s for any length of time, it's probably too late to go back down. Just go ahead with an infusion mash.
 
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JDW81

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There's a few things you can do to make things a bit more accurate:
1: Heat your strike water to a specific temperature (there's some calculators you can use which you plug your water volume, grain temp and weight et in to) prior to putting your grain in.
2: If you need to raise the temp, add boiling water from the kettle/another pot (again, there are some calculators around)
3: Ditch the crappy rental cook top and use an over the side element to raise your mash temp (I used one early in my brewing days and it worked a treat)
4: Invest in a temp controlled brewing system (obviously the most expensive option).
 

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