How do you insulate for the mash?
- Jimmy
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How do you insulate for the mash?
Post up your method/success/failure stories of how you maintain your mash temps...include pictures if you've got them
- amartin
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Re: How do you insulate for the mash?
I mash in a cooler. However, I mashed in a pot for years, and I'd just wrap it in a comforter we weren't using anymore.
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Re: How do you insulate for the mash?
I use bubble wrap, but I'm not sure l need it. In fact I'm sure that l don't.
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Re: How do you insulate for the mash?
I have reflectix bubble wrap, 4-layers around my BIAB keggle, sealed like a top hat. Works well for me with a few degrees drop. Haven't done a whole lot of cold weather brewing, but a couple of weeks back I mashed in when the outside temp was -8 degrees Celcius with a stiff breeze. After 45 minutes I had dropped 3 degrees F, so I gave it a quick 1 minute flame bump and I was good for the remaining 45 minutes of the 90 minute mash. At temperatures above freezing I'm good for the 75 minute to 90 minute mash with only a 3 to 4 degree F drop.
That brings up another topic - how important is temperature stability and length of mash? What's an acceptable temperature drop over the run of the mash?
That brings up another topic - how important is temperature stability and length of mash? What's an acceptable temperature drop over the run of the mash?
Last edited by LeafMan66_67 on Thu Jan 03, 2013 6:34 pm, edited 2 times in total.
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Re: How do you insulate for the mash?
I often wondered this myself. I'm guessing 1-2 degree drop in 60 minutes is ok. I'm guessing as long as the temp stays constant in the first 30 minutes you should be good. Maybe it depends on the style and desired mash temp as well. Since moving to my coleman extreme 70qt BIAB system I can do 3 hour mashes and get about 5 F drop in temp.LeafMan66_67 wrote:I have reflectix bubble wrap, 4-layers around my BIAB keggle, sealed like a top hat. Works well for me with a few degrees drop. Haven't done a whole lot of cold weather brewing, but a couple of weeks back I mashed in when the outside temp was -8 degrees Celcius with a stiff breeze. After 45 minutes I had dropped 3 degrees F, so I gave it a quick 1 minute flame bump and I was good for the remaining 45 minutes of the 90 minute mash. At temperatures above freezing I'm good for the 75 minute to 90 minute mash with only a 3 to 4 degree F drop.
http://goo.gl/Dbt3I
That brings up another topic - how important is temperature stability and length of mash? What's an acceptable temperature drop over the run of the mash?
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- mr x
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Re: How do you insulate for the mash?
Mash-in is the critical timeframe for mashing. For modified malts, Nash says the vast majority of conversion in done within 5 minutes (assuming proper stirring and mash thickness). Seeing as it's money to him, I'd tend to believe that is true. I'm sure if you search some of those terms, you'll come up with his tutorial on that topic. If you find it, we should sticky it, as it's worth reading.
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Re: How do you insulate for the mash?
Yess....I know I know..Insulation isn't needed since conversion is done in 5 minutesmr x wrote:I use bubble wrap, but I'm not sure l need it. In fact I'm sure that l don't.
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Re: How do you insulate for the mash?
On 12/21/12, this is how you end:
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Re: How do you insulate for the mash?
Err, still refining my methods.
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Re: How do you insulate for the mash?
+1dean2k wrote:Err, still refining my methods.
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Re: How do you insulate for the mash?
Wonder how that holds up for BIAB then?mr x wrote: (assuming proper stirring and mash thickness)
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Re: How do you insulate for the mash?
No insulation here, just make sure to hit my mash temp as close as I can, throw the cover on the cooler and shut the door to the brew shed for the length of the mash rest.
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Re: How do you insulate for the mash?
Its a cooler and sleeping bag for me....with about 3F drop in an hour.
I know everyone says conversion is done in 5 min, but my question is why do 60 min then?? I know I can count on a 3-4% eff increase with a 90min mash(Happens every time) so somethins still going on there...
I know everyone says conversion is done in 5 min, but my question is why do 60 min then?? I know I can count on a 3-4% eff increase with a 90min mash(Happens every time) so somethins still going on there...
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Re: How do you insulate for the mash?
It's not all conversions, it the highly modified malts iirc...
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Re: How do you insulate for the mash?
The sugars could also convert quickly but maybe take a bit longer to become soluble and suck out of the grain and into the wort solution.
This is backed by nothing other than assumption, though.
This is backed by nothing other than assumption, though.
Re: How do you insulate for the mash?
I'm sure to get flames thrown this way.. however.. I'm also looking for feedback. I did my first BIAB this weekend and it went less than great. I hit all my numbers.. except my OG, which was higher than expected... that's not bad tho. My boil-off volumes, etc were all on the money.
My problem, as I see it, is that my kettle is way too big for my batch. I have a 10G Blichmann which leaves a ton of space for heat to dissipate. I've even turned the burner on low and dunked.. but the transfer thru the bag was not sufficient to bring the wort up fast enough. I even did a 'lautering', so to speak, where I drew hot wort from the bottom of the pot and poured it into the top. In this case, I don't think, based on pot volume, that putting the pot in a sleeping bag would have helped.
I saw a video that Jimmy posted on his site using a rectangular cooler with a bag in it. I have ordered a bag from him to do this. I think I can heat the MT up with water hotter than needed, add the grains, stir and close the lid. I can see this eliminates much of the true ease of doing BIAB.. and one might say, you might as well go to 3V. If I do it this way, I'll have a 2V which should work and be easy on cleanup. Heat the adjusted water in the BK, rack into the MT, stir in grains, take pH and further adjust and cover. Transfer back to the BK, squeeze the bag and start the boil
So, I'm looking for any help. I spent so much time working with temps that I forgot to do my pH test and adjustment. My pH was way too high.. so, I'll likely have an astringent brew.. we'll see. I got the adjustment made about 30 minutes into the mash.. argghhh. Also got so flustered I didn't do an Iodine test.. but, I don't have much doubt the conversion took place as expected.
My problem, as I see it, is that my kettle is way too big for my batch. I have a 10G Blichmann which leaves a ton of space for heat to dissipate. I've even turned the burner on low and dunked.. but the transfer thru the bag was not sufficient to bring the wort up fast enough. I even did a 'lautering', so to speak, where I drew hot wort from the bottom of the pot and poured it into the top. In this case, I don't think, based on pot volume, that putting the pot in a sleeping bag would have helped.
I saw a video that Jimmy posted on his site using a rectangular cooler with a bag in it. I have ordered a bag from him to do this. I think I can heat the MT up with water hotter than needed, add the grains, stir and close the lid. I can see this eliminates much of the true ease of doing BIAB.. and one might say, you might as well go to 3V. If I do it this way, I'll have a 2V which should work and be easy on cleanup. Heat the adjusted water in the BK, rack into the MT, stir in grains, take pH and further adjust and cover. Transfer back to the BK, squeeze the bag and start the boil
So, I'm looking for any help. I spent so much time working with temps that I forgot to do my pH test and adjustment. My pH was way too high.. so, I'll likely have an astringent brew.. we'll see. I got the adjustment made about 30 minutes into the mash.. argghhh. Also got so flustered I didn't do an Iodine test.. but, I don't have much doubt the conversion took place as expected.
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Re: How do you insulate for the mash?
I've read the some people put tin foil over the top of their mash when mashing in a large vessels with small batches, so it traps the heat.
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Re: How do you insulate for the mash?
I used to use pink foam insulation.
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Re: How do you insulate for the mash?
I use a 15G keggle for BIAB, insulated with four layers of bubble reflectix (including the top) and put the layer of foil over my mash. I do 5-6G batches so there is lots of room left over. Temperature stays fine using this method, unless the wind is howling and temperatures are close to freezing on the back deck.
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Re: How do you insulate for the mash?
Does that work well, how come you don't use that anymoremr x wrote:I used to use pink foam insulation.
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Re: How do you insulate for the mash?
Seemed to work fine. Changed systems.
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Re: How do you insulate for the mash?
I do 6-5 gallon batches in a 15 gallon pot. I just wrap the pot with an electric blanket set on high. The temp will drop 1F in an hour.
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Re: How do you insulate for the mash?
Has anybody had their reflectix catch on fire from being too close to the flame?
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Re: How do you insulate for the mash?
CartoonCod wrote:Has anybody had their reflectix catch on fire from being too close to the flame?
I always just added mine after the flame was off - slide it down over the top of the pot. Not sure what others are doing.
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Re: How do you insulate for the mash?
It will melt. I made mine as a removable "top hat" for the keggle and would slide it off when firing up the burner.CartoonCod wrote:Has anybody had their reflectix catch on fire from being too close to the flame?
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