Strike temp

[SteveD]

Right I see

Well you can forget covering up all that lovely shinyness Might as well have bought a black placcy bin if I'm gonna be covering it up

Next question.....too high a temp has obvious side effects, what about too low a temp for mash?

Too hot is bad, too cool is no problem - just got to warm it up to proper mash temp. Traditional German decoction mashing started cool, about 40c, with an acidification rest, warmed to 50c for a protein rest, before raising to 65c for saccharification, and then up to 77c for lautering. Triple decoction....Silly sods! Just needed to grow some decent barley and malt it properly

[Vossy1]

Thanks SD, DaaB

So I risk nothing to start slightly lower with regard strike temp....that's interesting.

As I'm using a modern malt I see no reason to hold at 50 deg c.

I'll give this a go on this weekends brew. I'll aim for 72 deg c strike and just recirc to mash temp...no probs

I assume I count the mash time as that time after the mash temp is reached

[Vossy1]

Cheers DaaB but I thought Fawcettes are a 'norm'

Am I wrong

[Vossy1]

Than you once again DaaB

I can put my own incompetence squarely back in the ring