So I have a basic AG setup with an original turkey fryer 30qt HLT with no valves, a rectangular cooler mashtun with CPVC manifold, then a nicer SS BK with a ball valve to drain into my fermenter. I haven't made a beer that's required a protein rest or decoction, etc. (or maybe I have and just don't know how to do it and made a less than ideal beer as a result?)
On every batch I have made I heat the strike water, mash for an hour, collect runnings, meanwhile I heat sparge water then batch sparge at the appropriate time.
I have been using Beersmith2 and I like it, except I do not understand what mash profile I am supposed to use, and other questions...
1) I assume for the majority of my beers I would do single infusion, light body, batch sparge. However Why does it force me to do 2 steps? and why would I do that anyway? and which volume should I do first? and why? I end up choosing fly sparge to get a single volume of water to heat for the sparge, and that might not be the right thing to do.
2) Why would I pick light body vs Medium body?
3) Why would I, or wouldn't I, choose to mash out?
On every batch I have made I heat the strike water, mash for an hour, collect runnings, meanwhile I heat sparge water then batch sparge at the appropriate time.
I have been using Beersmith2 and I like it, except I do not understand what mash profile I am supposed to use, and other questions...
1) I assume for the majority of my beers I would do single infusion, light body, batch sparge. However Why does it force me to do 2 steps? and why would I do that anyway? and which volume should I do first? and why? I end up choosing fly sparge to get a single volume of water to heat for the sparge, and that might not be the right thing to do.
2) Why would I pick light body vs Medium body?
3) Why would I, or wouldn't I, choose to mash out?