Fisrst All Grain - Strike Temp too low?

Get advice on making beer from raw ingredients (malt, hops, water and yeast)
User avatar
Reg
I do it all with smoke and mirrors
Posts: 2119
Joined: Fri Dec 17, 2004 1:00 pm
Location: Knebworth, UK
Contact:

Post by Reg » Tue Feb 20, 2007 12:26 am

For emergencies:- 15/20/30L chef's double handled stock pots and a good quality gas range plus a careful eye on your thermometer. ;) It'll be a sweet brew but you won't chuck in it the bin or bird feeder. :D

niall

Post by niall » Tue Feb 20, 2007 10:36 am

Cheers Reg,

I brought the grains in the night before but I think where I went wrong was not preheating the cooler for long enough. It's fermenting away happily now so all will be well I'm sure :)

NzDan1

Post by NzDan1 » Tue Feb 20, 2007 11:59 am

My plastic chilly bins (mashtuns) warp when preheating with boiling water and ruin their shape for good!
I dont bother to preheat my tun, strike temp for 5-6kg 77oC gives me usually 67oC overall mash temp in a 24 litre chilli bin.

niall

Post by niall » Tue Feb 20, 2007 12:32 pm

I guess I could do it that way too...

Whereabouts in NZ are you Dan?

User avatar
Reg
I do it all with smoke and mirrors
Posts: 2119
Joined: Fri Dec 17, 2004 1:00 pm
Location: Knebworth, UK
Contact:

Post by Reg » Wed Feb 21, 2007 12:03 am

niall wrote:Cheers Reg,

I brought the grains in the night before but I think where I went wrong was not preheating the cooler for long enough. It's fermenting away happily now so all will be well I'm sure :)
Glad to hear it! ;)

User avatar
Reg
I do it all with smoke and mirrors
Posts: 2119
Joined: Fri Dec 17, 2004 1:00 pm
Location: Knebworth, UK
Contact:

Post by Reg » Wed Feb 21, 2007 12:11 am

NzDan wrote:My plastic chilly bins (mashtuns) warp when preheating with boiling water and ruin their shape for good!
I dont bother to preheat my tun, strike temp for 5-6kg 77oC gives me usually 67oC overall mash temp in a 24 litre chilli bin.
Interestng, I'd have thought that high a strike temperature might risk shock stopping the enzyme activity. It's certainly near the the temperature you might use to stop a stepped mash or sparge. You learn someting new every day, eh! ;)

User avatar
Andy
Virtually comatose but still standing
Posts: 8716
Joined: Fri Nov 18, 2005 1:00 pm
Location: Ash, Surrey
Contact:

Post by Andy » Wed Feb 21, 2007 9:20 am

Seveneer (Phil) underlets his mash tun and has to heat the mash liquor up to 82 degC strike. Doesn't seem to affect the end result 8)
Dan!

User avatar
Reg
I do it all with smoke and mirrors
Posts: 2119
Joined: Fri Dec 17, 2004 1:00 pm
Location: Knebworth, UK
Contact:

Post by Reg » Wed Feb 21, 2007 9:59 am

Andy wrote:Seveneer (Phil) underlets his mash tun and has to heat the mash liquor up to 82 degC strike. Doesn't seem to affect the end result 8)
Ahah! Well that would seem to be pretty safe then. ;)

Post Reply