SkyFlyer
Grandmaster Brewer
Hello all ...
I'm having a problem with my brew sessions, and this is it.
When I add the water for the mash in, the resulting step temperature is always too high.
Some info ...
Recipe is attached.
All grain recipe.
Mill the grain on the Barley Crusher. I keep it adjusted.
Basement temp is 60-65F.
17.6gal insulated cooler for a mash tun.
15gal keg for a keggle.
Anything else that I might pass along?
According to the recipe, I should add 8.75g of water at 167.7F.
After stirring and waiting a 5-10 min, the mash temp is at least 160F, usually a little higher. As I see it, according to the recipe, the step temp should be around 154F.
I usually have to add some cold water to bring it down and/or leave the cooler lid open.
I would appreciate any thoughts on why this might be happening.
Check the recipe out and help me understand what I might be doing wrong.
I have been brewing for a while, but admit I am a beginner in understanding the complexities of BeerSmith. It is a great program! Lots to learn yet!
I think I have the equipment profile set up right or close.
This has been happening in my last batches.
I've heard it many times though, it is hard to really mess up a batch of beer. It is true!
My IPA's (and other styles) have been coming out very good.
I'm not going to change much, but am curious as to why the step temp problem is happening.
Maybe there is some simple tweak to my recipe or equipment.
Ask me some questions, I hope I can answer them.
Thanks for listening ...
Bob in Astoria, Or.
8)
I'm having a problem with my brew sessions, and this is it.
When I add the water for the mash in, the resulting step temperature is always too high.
Some info ...
Recipe is attached.
All grain recipe.
Mill the grain on the Barley Crusher. I keep it adjusted.
Basement temp is 60-65F.
17.6gal insulated cooler for a mash tun.
15gal keg for a keggle.
Anything else that I might pass along?
According to the recipe, I should add 8.75g of water at 167.7F.
After stirring and waiting a 5-10 min, the mash temp is at least 160F, usually a little higher. As I see it, according to the recipe, the step temp should be around 154F.
I usually have to add some cold water to bring it down and/or leave the cooler lid open.
I would appreciate any thoughts on why this might be happening.
Check the recipe out and help me understand what I might be doing wrong.
I have been brewing for a while, but admit I am a beginner in understanding the complexities of BeerSmith. It is a great program! Lots to learn yet!
I think I have the equipment profile set up right or close.
This has been happening in my last batches.
I've heard it many times though, it is hard to really mess up a batch of beer. It is true!
My IPA's (and other styles) have been coming out very good.
I'm not going to change much, but am curious as to why the step temp problem is happening.
Maybe there is some simple tweak to my recipe or equipment.
Ask me some questions, I hope I can answer them.
Thanks for listening ...
Bob in Astoria, Or.
8)