Topic: Mashing

Build a Recessed Mash Tun Thermometer

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Most homebrewers who are all-grain brewing start out like I did by making their own equipment. Sometimes this is out of necessity, but if you are anything like me you do it

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Starches in the Mash

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This is really a great question and one that brewers started contemplating shortly after RIMS (recirculating infusion mashing systems) brewing became popular. The two main goals of malt milling are particle size


What’s In Your Wort?

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Learn about the sugars and other carbohydrates that make up the composition of your beer’s wort.


An Introduction to Step Mashing

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The move to all-grain for the homebrewer has been made easier in so many ways over the past decade. Better access to equipment and information has changed the game. The ease of

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Reiterated Mashing

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During an episode of the Brew Strong podcast, the topic was raised about brewing really high-gravity beers where mash tun space was limited. This is actually a very common question: What is

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Starches in the Mash: Mr. Wizard

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Q Do starches quickly become solubilized or do they remain trapped in the grist when the strike water is added? This question is regarding how a recirculating system behaves and whether there

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Brew In A Bag Mash Efficiency

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New and experienced all-grain brewers moving to Brew-In-A-Bag (BIAB) techniques often have concerns about how it will affect their mash. BIAB traditionally uses a full volume mash, which means the ratio of

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Brew In A Bag Best Practices

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You’ve heard by now that Brew-In-A-Bag (BIAB) is an easy way to start all-grain brewing — and it’s true! But that doesn’t mean, however, that it doesn’t require some attention to detail.

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Maximize Your Mash: Understanding Impact of Equipment & Temperature

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There is an old saying that brewers make wort but yeast make beer. It is hard to argue against that fact, but the wort we feed the yeast will determine the final

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Build a Mash Temperature Controller

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I spent a lot of time controlling temperatures on the cold side of the brewing process in my early homebrew days, including temperature control during grain, hop and yeast storage, yeast propagation

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Mash Stirring

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This is a pretty weighty topic because stirring the mash does a few things to the mash. To avoid a geeky treatise I will cover this from a treetop level. So why

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Mash Temperatures

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Unfortunately, enzymes do not “renature” once they have been heated to the point of thermal inactivation and later cooled. Enzyme denaturation can be likened to cooking an egg, since egg whites and


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