SkyFlyer
Grandmaster Brewer
Hello all.
I did an English bitter AG this past weekend.
My third AG after 8 extract batches.
And I am starting to use BeerSmith.
I feel that I am doing good, but lots to learn.
Still seems like a comedy of errors, but live and learn!
Watching the Super Bowl probably didn't help!
Couple of issues with my last batch.
You can look at my .bsm if you care to.
I have a 40qt Coleman cooler for a mash tun.
I did a single infusion, light body, batch sparge.
I got the initial strike water a little too hot (was supposed to be 172*) so my mash was 158*.
I cooled it down to 154* with the lid open.
Closing the lid, the temp dropped to 152* after 60 minutes. That is good.
BeerSmith said to have the mash out water temp at 210*.
This should make the mash at 168*.
My mash only got to 161*.
I can't get the water much hotter than 210*.
Is this an issue and what can I do about it?
My Sparge water was 168*.
After adding to the mash, the mash temp was 162*.
Do I need to be concerned with the mash temp on the sparge, or do I need to increase the sparge water temp?
BeerSmith is cool, but it takes some learning.
It will happen.
Anyway, thanks in advance for any comments.
I thought I could attach the .bsm here, but I don't know how.
If someone can tell me, then I'll do it.
I did an English bitter AG this past weekend.
My third AG after 8 extract batches.
And I am starting to use BeerSmith.
I feel that I am doing good, but lots to learn.
Still seems like a comedy of errors, but live and learn!
Watching the Super Bowl probably didn't help!
Couple of issues with my last batch.
You can look at my .bsm if you care to.
I have a 40qt Coleman cooler for a mash tun.
I did a single infusion, light body, batch sparge.
I got the initial strike water a little too hot (was supposed to be 172*) so my mash was 158*.
I cooled it down to 154* with the lid open.
Closing the lid, the temp dropped to 152* after 60 minutes. That is good.
BeerSmith said to have the mash out water temp at 210*.
This should make the mash at 168*.
My mash only got to 161*.
I can't get the water much hotter than 210*.
Is this an issue and what can I do about it?
My Sparge water was 168*.
After adding to the mash, the mash temp was 162*.
Do I need to be concerned with the mash temp on the sparge, or do I need to increase the sparge water temp?
BeerSmith is cool, but it takes some learning.
It will happen.
Anyway, thanks in advance for any comments.
I thought I could attach the .bsm here, but I don't know how.
If someone can tell me, then I'll do it.