So looking to improve on my mash temp consistency. I brewed my first AG beer Sunday. A few kinks to work out, been searching the forums to find answers and keep coming up short.
None the less, I used proper calculations to get my strike temp correct. I had a high grain temp to begin with as it was a hot day. so I calculated I needed a strike temp of around 164. I added my mash water to the grain and it seemed as it was high after plenty of stiring (159ish). I droped in two ice cubes (stirred alot more) to bring it down to 155. Closed the lid. withing about 15 minutes the temp started fluttering between 155-154. by a half hour in it was down to 152. To make a long story short, I added some more warmer water (170ish) to help bring it back up, ended up finshing at 153.
my question is, should i have iced the mash? should i wait longer to see if temp equalizes? I didn't want to pull tannins out of the grain so that is why I tried to balance the temp to 155 as soon as possible. This is one of many questions I have to refine my mash techniques..
None the less, I used proper calculations to get my strike temp correct. I had a high grain temp to begin with as it was a hot day. so I calculated I needed a strike temp of around 164. I added my mash water to the grain and it seemed as it was high after plenty of stiring (159ish). I droped in two ice cubes (stirred alot more) to bring it down to 155. Closed the lid. withing about 15 minutes the temp started fluttering between 155-154. by a half hour in it was down to 152. To make a long story short, I added some more warmer water (170ish) to help bring it back up, ended up finshing at 153.
my question is, should i have iced the mash? should i wait longer to see if temp equalizes? I didn't want to pull tannins out of the grain so that is why I tried to balance the temp to 155 as soon as possible. This is one of many questions I have to refine my mash techniques..