![]() ![]() What's the right technique here? What negatives happen to the wort if I leave the temp at 152 while collecting?Īlso is there a proper way to calibrate this thermometer? I am concerned about the difference in temp from the probe to the top of the kettle, particularly during mashing. I have tried this in the RB but also left at 152 from the mash while collecting the runnings. ![]() When the malt pipe is lifted and your runnings are dripping into the kettle- what should I be doing with the temperature at this time? leaving it at 165? lowering it? raising it slowly to boil temps as the water collects? I've heard many just shut off the heat until all runnings are collected which is how I would do it in a mash tun/HLT setup. Is this normal? Also who does and doesn't use the mesh screen? Does it really help?ģrd is regarding the water collected in the "kettle" during the sparge. I have tried with and without the thinner mesh screen inside and while it is slightly faster without the mesh screen, it still takes me well over an hour and usually closer to 2 hours to sparge about 3 gallons and it just barely trickles the entire time. Sparging seems to take FOREVER in this thing. I have brewed about 6 batches on my V3 Robobrew and have a couple of questions.įirst- who does a mash out on the robobrew- and if you raise the temp to 165 at the end of the mash- what is the proper procedure for a 1 hour mash? Raise the temp at the 50 minute mark and assume it'll take about 5-10 minutes to hit 165? Or wait the full hour, then raise the temp to 165? and once you reach mash out temp do you hold it for another 10 minutes or just pull the malt pipe when you hit it? ![]()
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