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So has anyone done a comparison to see if it has any effect on the eff? It seems from all the reading I've been doing lately, that it doesn't effect it as much as other things like mash temp, ph, and stirring alot at dough in, to what degree is what I'm curious about.

I've been wondering about this and was wanting to ask if anybody has tested to see if it makes a difference? I've done 5 BIAB's now and the one were I stirred every 15min (75% eff) I had my best eff, the others were stirred every 30 min (60 to 63%). Has anyone else tested this? I'm thinking of going...

I'm prob just over thinking it, I just got to thinking that letting the mash set after raising the heat and stirring, the sugars might get absorbed back into the grain if the mash should happen to cool a little. Is there anything to gain by letting it rest for 10 min?

Mash out procedures

I do full volume BIAB no sparge and I was wondering what procedures everyone uses during a "mash out", and was wondering if what I'm doing is right, or could be improved on. I'll add heat to start to bring the mash temp up to 168f, while constantly stirring, then once I hit my temp I remove from hea...

I use party pigs http://www.partypig.com/ , they are 2.25 us gallons and they don't use Co2. Priming sugars can be added to the beer in the Pig and final conditioning will occur in the Pig. They use a pressure pouch, which inflates to a constant 15-20 pounds per square inch of pressure and keeps the...

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