natelindner
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- Joined
- Feb 25, 2013
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Hi all,
I am a novice brewer, and the first two batches of beer I did (both 1-1.5 gal) came out great, though I did not use a hydrometer. However, the past two batches I've made (havent tasted either) I have used a hydrometer and have been getting readings WAY below where I want them (the first by .015 the second by .04). I think I need advice on how to do my mashing. I am a college student and have very limited access to supplies and space, so I will stick with doing stovetop mashes and small batches. But something's got to give. I don't think I'm doing it right. I put all my grains (i do my recipe calculations on multiple online programs so nothing wrong with the recipes) in a smallish nylon bag (forms a big clump) and submerge it in a specified amount of water given to me by my programs once the water is around 160 degrees. Then I start to have issues because I can never figure out a way to keep the temperature level where I want it nor do I know in which part of the mash to take the temperature. I do that for an hour and then quickly sparge with 175 degree water and move on to the boil. How do other people mash small batches because I am way WAY off on my OG's...
Any help MUCH appreciated
thanks
I am a novice brewer, and the first two batches of beer I did (both 1-1.5 gal) came out great, though I did not use a hydrometer. However, the past two batches I've made (havent tasted either) I have used a hydrometer and have been getting readings WAY below where I want them (the first by .015 the second by .04). I think I need advice on how to do my mashing. I am a college student and have very limited access to supplies and space, so I will stick with doing stovetop mashes and small batches. But something's got to give. I don't think I'm doing it right. I put all my grains (i do my recipe calculations on multiple online programs so nothing wrong with the recipes) in a smallish nylon bag (forms a big clump) and submerge it in a specified amount of water given to me by my programs once the water is around 160 degrees. Then I start to have issues because I can never figure out a way to keep the temperature level where I want it nor do I know in which part of the mash to take the temperature. I do that for an hour and then quickly sparge with 175 degree water and move on to the boil. How do other people mash small batches because I am way WAY off on my OG's...
Any help MUCH appreciated
thanks