Creative Ideas For Maintaining Mash Temperature

Discussion in 'Homebrewing' started by OldBrewer, Nov 29, 2019.

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  1. OldBrewer

    OldBrewer Savant (1,221) Jan 13, 2016 Canada (ON)

    Then it's not really a decoction, but more of an infusion. But draining a portion and adding it back every 20 minutes or so, would certainly work.
     
  2. PortLargo

    PortLargo Pooh-Bah (1,737) Oct 19, 2012 Florida
    Pooh-Bah Society

    How do you intend to get the boiling liquid back into the mash tun?
     
  3. dmtaylor

    dmtaylor Savant (1,125) Dec 30, 2003 Wisconsin

    I only mash for 45 minutes, so I won't lose as much heat as a longer mash. When temperatures fall, I will make a decision whether to add more hot water or to just let it fall. I've used both options almost 100 times and I still manage to make pretty good beer either way.
     
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  4. OldBrewer

    OldBrewer Savant (1,221) Jan 13, 2016 Canada (ON)

    Open the lid, add and stir. Hopefully I won't lose to much heat by opening the lid.
     
  5. OldBrewer

    OldBrewer Savant (1,221) Jan 13, 2016 Canada (ON)

    I understand that the first 20 minutes or so are the most critical. I'll lose about 2 degrees F in that time, which I guess isn't all that bad.
     
  6. MostlyNorwegian

    MostlyNorwegian Pooh-Bah (1,912) Feb 5, 2013 Illinois
    Pooh-Bah Society

    Goodness me, this is homebrewing, not commercial brewing. That's a very overthought question to ask for a yield of 5 gallons of beer.
    But, since you asked. By gently pouring it back in.
     
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  7. PortLargo

    PortLargo Pooh-Bah (1,737) Oct 19, 2012 Florida
    Pooh-Bah Society

    Not trying to be overthought'ing but that was the idea in my first post. But OldBrewer's dilemma is heat escaping whenever he opens the lid. My suggestion was to open and add boiling water which accomplishes what you suggested.
     
  8. Steins_68

    Steins_68 Initiate (0) Mar 24, 2012 Illinois

    I can’t understand what you are doing to cause the mash temperature to drop by the amount that you say. I just brewed a 5 gallon batch of Milk Stout on Friday. I also use a 10 gallon Rubbermaid for my mash/tun, which is perfect for 5-6 gallon batches (by the way). I mashed-in to achieve my desired temperature. Every 15 minutes I stirred my mash to ensure an even temperature throughout the entire mash and to make sure the temperature hadn’t changed significantly. I also tested for conversation at 60 minutes. I say all of this so I can then mention that I normally don’t lose more than a degree or two over 60 minutes, even with the mash/tun being opened several times. By the way, I brew at the opening of my garage. This weekend the temperature was about 40-45F when I started. Are you confident with your temperature readings? And if you are losing that much heat you might want to consider investing in a new Rubbermaid cooler. It might be worth it if you reduce your concerns over temperature loss. By the way, most experts in the field say that the loss of a few degrees in mash temperature over 60 minutes will not likely have a distinguishable difference in beer quality or fermentability. So if you are thinking you must maintain the exact mash temperature for the entire mash, that is just not necessary.
     
  9. OldBrewer

    OldBrewer Savant (1,221) Jan 13, 2016 Canada (ON)

    Well, it's not really what I'm doing - it's what the mash tun isn't doing, and I already explained above why I think it's not holding heat properly. I have been using the cooler for just over 20 years. I also mentioned above why I'm not prepared to purchase a new cooler at this time, which is the reason for this thread asking for creative ways of maintaining the mash temperature (I'm not the only person who has been having problems losing a lot of heat with the Rubbermaid type of coolers). Yes, I'm very confident with my temperature readings, which I do after a thorough stir. I also use two thermometers to check the temperature - one of which has a very long probe. They are always consistent. For 10 gallon batches, I might only lose about 3 degrees F, but with 5 gallon batches, I lose 7 or 8 F over 75 minutes, especially if I open the lid a couple of times during the mash. Thus, it's not just a couple of degrees I'm worrying about, but a significant amount. The 10 gallon batches are of no concern - only the 5 gallon batches.
     
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