Anything I’m Fermenting

Brew-in-a-Bag (BIAB) » 2008-05-05-006

Here the ‘mash tun’ has been lifted over to a cool burner and is mashing for an hour. To keep things simple, I add the hottest tap water possible (around 55 degrees) to the grain, then directly heat the mash to around 67 or 68 degrees (takes about 10 minutes). The mash will decline in temperature to about 65 degrees over half an hour. I reheat it for a minute or two up to 68 degrees again, and let it sit for another half hour.

Leave a Comment »

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.