troglodytes
Well-Known Member
So, I've got about 10 AG brews under my belt, all turned out tasty, and I went to go do a smallish batch for my wife who loves sweet stout (but me not so much). Well one thing I never considered was the extra headspace and subsequent temp lose in my Igloo MLT. In the past with 5 gallon batches I've dropped about 1-1.5 F over the course of an hour mash. Well, the 3 gallon batch I did last night dropped 5 degrees in an hour and the headspace is the only thing that differed from my normal process.
Now I'm hoping that my sweet stout will have way to many fermentables and come off too dry. Has anyone else had this problem?
I attempted a fix by adding a gallon of 200F water to raise temp back up to mash starting temp for an extra 10-15 minutes at the end of the mash, but now I'm worried that made the mash too thin which in turn would result in more fermentables.
I'd like the ability to do small batches going forwards. If this issue arises in the future what's the best course of action? Decoction?
Now I'm hoping that my sweet stout will have way to many fermentables and come off too dry. Has anyone else had this problem?
I attempted a fix by adding a gallon of 200F water to raise temp back up to mash starting temp for an extra 10-15 minutes at the end of the mash, but now I'm worried that made the mash too thin which in turn would result in more fermentables.
I'd like the ability to do small batches going forwards. If this issue arises in the future what's the best course of action? Decoction?