bluc wrote:I kept 45l from 17kg grain as the main wort. I put the remainder 20 or so litres into my sugar head.. Maybe your not using enough grain or adding to much sparge water.
bluc wrote:3.5l/kg seems way to wet to me. Doesnt leave much room for a sparge. I did 2.4l/kg.. But I am very green at this also just some ideas :-B :handgestures-thumbupleft:
Nino wrote:I was watching a youtube vid on beer mashing and they stated that if you don't want to do a sparge or do only a very light sparge.
When you have finished mashing you raise the temperature by about 5 degrees and hold if there for a while, ( they held it for 10 mins). This step is supposed to loosen up an sugars that are still held on to by the grain. Apparently this step was developed by the BIAB mashers.
I don't know how accurate this is being on youtube but it may be worth a look into. If any one here does BIAB mashes, maybe they can either confirm or deny if this step is done, or indeed useful.
With regards,
Nino
orcy wrote:You normally raise the temm to 76 before sparging, this is called mashing out. Then sparge at the higher temp.
markus wrote:...Isn’t mashing out at a higher temperature and sparging at higher temps 78-80 degrees going to produce unwanted tannins from the grain?
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