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Low Original Gravity in Mac&Jack's Clone
Mashing is just taking the crushed malt, and putting it in a cooler, or pot, or somthing with a strainer on the bottom of it. Definately read up on mashing. When I mash overnnight, I have a 10 gallons gott cooler, and get my temps correct, get my mash going, and put my bbq thermometer, and stick the probe into the middle of the mash. I then screw the top on, and set the digital temp gage on the top of the cooler. I don't lose more than 10 degrees in a 12 hr period. As given to fly said there are some risks here, if it drops below 140 degrees in that 12 hr period bacteria can set in rather fast. On the other hand, you can extract alot more of the good stuff this way, and also take 2hours off the next day, making your brewday a rather managable 5hrs.
That does not mean that you can't mash at 140, or hell even 138 if you wanted too, but you couldn't do these mashes overnight..
read up, and ask questions you will be fine
bruguru wrote:
On the other hand, you can extract alot more of the good stuff this way, and also take 2hours off the next day, making your brewday a rather manageable 5hrs.
Are you saying that you have 5 hours total spread over two days, or that the next day after mashing is a 5 hour session?
Because my entire all grain session is about 5 hours.
you can also check out youtube videos for info on doing all grain. it sometimes helps to see someone doing something rather than just reading about it.
http://www.youtube.com/watch?v=JMHLqnWCNjE
That's one I found when I was first learning about all grain brewing.
i'm saying that taking the mashing process out of the day, makes it a 5 hour process. I'm talking about setting up, getting my sparge water ready, getting my Wort into the kettle, 90 minute boil, getting my yeast ready, my pump, cooling my wort, getting it into my fermenters, and clean up. Yes, 5 hrs the next day.
Yes, cleaning your mash tun is part of the brew day. Yes cleaning your pump, and your plate chiller is part of the brew day, lol.
brewchez, just because you don't clean your mash tun until the next time you brew doesn't mean that your saving time, it just means that you have that to do later, ha ha.
I don't even clean the mash tun next time. I just put more grain in there on top of the other stuff a month later.
If I am really strapped for time I do an extract batch and just run extract through that old grain bed.
I thought that's what everyone does.
Brewchez - I thought your advice was "keep it clean"? Do you clean your outdoor grill? Just kidding!!! It goes to show that everyone does things a little differently. Thanks to all for the advice. I've got a lot of reading to do, but thanks to this site, I feel like you guys are there for me if I just can't find the answer I need.
I think I'll do an extract batch to replenish my stock, and learn about building a mash tun for the future.
just to let you know, that mack and jacks extract is very very good. It's very close to all grain, the hops are just a little sharper.
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