From the HBD Archive
From: Darryl Richman <>
Subject: re: Mashing
Date: 1989-09-06 13:37:09 GMT

From: kipps@etoile.ICS.UCI.EDU
"I'm about to try mashing for the first time :-) using a 33 qt enamel pot
"as the mashing tun.

Good luck to you. Plan ahead so that you know what you want to do at
each step. And don't worry too much about times and temperatures--
these things do work naturally.

"but I've thought of another way that I
"haven't read about. Why not emerse the pot in a sink of water? It seems
"like an easy way to control the temperature surrounding the mash. Has
"anyone tried this before or know of a good reason not to?

Can you get a sink full of water at 150-160F? Can you do this within a
few degrees? If you are going to do a single step infusion mash, Dave
Line's suggestion of an insulated cooler is probably the best way to
do it.

There is a big advantage to moving up from 5 gallon batches when working
with grain. I don't worry about losing temperature during a rest with
a 15 gallon batch--there is just too much thermal inertia (combined
with the stainless steel pot I use) for it to move in half an hour
or more.

--Darryl Richman

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