Cooler mash tun

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Cooler mash tun

Postby redtail28 » Sun Nov 11, 2007 8:02 am

How you do a step mash in a cooler, add hot water or do you
remove some of the mash water/wort and heat then return?[/img]
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Postby yeastmeister » Sun Nov 11, 2007 8:47 am

I've been fighting that one for a while. For single infusion, I could always nail my temp using a single hot water addition. However, no matter how much tweaking I did in either Promash, or Beersmith, I never could nail my steps by adding water. I settled for a while with living with the initial overshoot in temp that they calculated, then adding back cool water to adjust the temps.

I recently started decocting for my step mashes. That seems to work very well. I've done 2 different batches like that, and I seem to be able to nail my steps again.
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