Head retention question

Discussion in 'Homebrewing' started by slayerhellfire, Mar 27, 2012.

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  1. Patrick

    Patrick Initiate (0) Aug 13, 2007 Massachusetts

    So you don't measure mash temperature?
     
    #21 Patrick, Mar 28, 2012
  2. slayerhellfire

    slayerhellfire Initiate (0) Dec 24, 2009 New York

    What do you mean mash temp I calculate my strike water based on the temp of the grain are you talking about aftermy first running Iam confused
     
    #22 slayerhellfire, Mar 28, 2012
  3. bwiechmann

    bwiechmann Zealot (748) Nov 30, 2009 Minnesota
    Trader


    After you added the grains to the hot liquor in your mash tun and mixed it all up and let it sit for a minute, did you stick a thermometer in there and see what temperature it had settled on?
     
    #23 bwiechmann, Mar 28, 2012
  4. tngolfer

    tngolfer Initiate (0) Feb 16, 2012 Tennessee

    I think he's asking what was the actual number for comparison to your recipe 155 degree mash temp.
     
    #24 tngolfer, Mar 28, 2012
  5. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    See how your recipe says "Mash at 155F for 60 minutes"..... What it means is that you wanted to put your milled grain into hot liquor (heated water) and soak it (mash it) at 155F for 60 minutes. During that time the starches in your milled grain get converted into fermentable sugars. That is the mashing process.

    Since the grain itself is closer to room temperature, you usually put it into water (your "strike water") that is a bit (usually 3-8 degrees) warmer than the desired mash temperature. So most likely you were supposed to add your milled grain to "strike water" around 160F so that the grain and the water reached a temperature balance of 155F (your desired mash temperature). Then you were supposed to keep the kettle at 155F for 60 minutes.

    The reason you mash again is to convert the starches in the grain into fermentable sugars. After you brew your beer, cool your beer, and pitch your yeast, the yeast will then eat (ferment) the sugars and create alcohol. So mashing is your way of turning grain into a feast that your yeast can consume.
     
    #25 koopa, Mar 28, 2012
  6. ororke5000

    ororke5000 Initiate (0) Dec 16, 2008 Ohio

    a week and a half is still kinda young. give it a few more weeks. plus 1028 is a yeast that i have had trouble with it bottle conditioning in the past. time my friend, time....
     
    #26 ororke5000, Mar 28, 2012
  7. slayerhellfire

    slayerhellfire Initiate (0) Dec 24, 2009 New York

    Yes it was 155 after I added my grain mixed etc etc
     
    #27 slayerhellfire, Mar 28, 2012
  8. slayerhellfire

    slayerhellfire Initiate (0) Dec 24, 2009 New York

    So I mashed my grain at 155 for 1 hour to answer the other person, I know my processe was fine maybe my effeciency was a tad lower, but I will wait they are still young in the bottle still
     
    #28 slayerhellfire, Mar 28, 2012
  9. Herky21

    Herky21 Initiate (0) Aug 7, 2011 Iowa

    Frequently, oats release oils into the wort that prevent the proteins from coming together correctly for good head retention. You could try to compensate with Cara-Pils or some other head retention aider. This doesn't happen in all circumstances. Secondary might help if you manage to leave most of what was on top in the primary, which should be oil. That's what I've heard anyways. I have an oatmeal stout bottle conditioning right so I guess I'll find out firsthand shortly.
     
    #29 Herky21, Oct 30, 2012
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