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The science of mashing

 
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jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 27212
Location: escaped from Swindon
PostPosted: Tue Apr 27, 21 12:34 pm    Post subject: The science of mashing Reply with quote
    

My mashing has been getting slacker and slacker over the years.
Pour all the barley in the pot heat to "about right" drain add more water, repeat.
Seems to have been working ok.

This year I thought I'd watch some youtube for tips and use the baby burco and a temperature regulator, got some iodine (stuff for horses is cheap) to look at starch levels, do things in two batches so there's more circulation...

Guess what? I'm still getting pretty much the exact same specific gravity as when I was just chucking stuff in and hoping.

dpack



Joined: 02 Jul 2005
Posts: 40309
Location: yes
PostPosted: Tue Apr 27, 21 1:03 pm    Post subject: Reply with quote
    

rough but sound chemistry works

my wine and "sherry" making is even more unreciped than i would have expected after a long time doing such things

as folk know from my recipes it is often some, a while and hottish or such vagueness

with this the important stuff is losing the nose and tail by biochem or chem, both is good how you do it is irrelevant (explosions excluded i have heard a shed story)

dpack



Joined: 02 Jul 2005
Posts: 40309
Location: yes
PostPosted: Tue Apr 27, 21 1:07 pm    Post subject: Reply with quote
    

an unnamable rainbow tribe chap and the wormwood and valerian potcheen was an education

the monk juice stuff is fun but lightweight

double or triple bubble is good

Mistress Rose



Joined: 21 Jul 2011
Posts: 12985

PostPosted: Thu Apr 29, 21 6:53 am    Post subject: Reply with quote
    

The only thing I am very careful about with wine making is sterilising everything. Otherwise it is 'about right'.

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 27212
Location: escaped from Swindon
PostPosted: Fri Apr 30, 21 6:21 am    Post subject: Reply with quote
    

Mistress Rose wrote:
The only thing I am very careful about with wine making is sterilising everything. Otherwise it is 'about right'.


Been giving me buckets their seasonal major clean, but I'm more into quick ferments with turbo yeasts, I don't think the nasties stand much of a chance with them.

Shane



Joined: 31 Oct 2005
Posts: 3313
Location: Doha. Is hot.
PostPosted: Sun May 02, 21 11:21 am    Post subject: Reply with quote
    

If I were in the habit of fermenting anything - which I'm not, for obvious reasons - I'd be a big fan of turbo yeast as well. I would still be pretty careful with cleanliness but perhaps not as rigorous as with regular beer/wine yeast and wouldn't have had any problems.

The above is, of course, entirely hypothetical.

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