sskarupa
Apprentice
Hello. I'm new to BeerSmith, although I have brewed over 20 batches of all Grain using ProMash (I decided to make the switch due to lack of support, new upgrades, new data ...). To try and get my head wrapped around how BeerSmith works, I took one of my recipes and translated it into BeerSmith, during that translation I learned something: I have always ommitted the "mash-out" step.
I usually mash in, using a 5 gal igloo cooler with a false bottom. After the mash, I hook up a fly sparge and begin to sprinkle hot water on the grain bed while slowly draining wort into the boil kettle. This is how I've always done it for years. I've known that you should "mash-out" by raising the bed to ~168 to stop the enzyme process but frankly was a bit confused at how to do this with a fly sparge. It wasn't until I had plugged my recipe into BS that I realized how it was possible to do it. Although, it has become obvious that my mash tun is too small for this (good excuse to upgrade!).
My question. How important is this step? What impact will it have?
Thanks in advance!
-Steve
I usually mash in, using a 5 gal igloo cooler with a false bottom. After the mash, I hook up a fly sparge and begin to sprinkle hot water on the grain bed while slowly draining wort into the boil kettle. This is how I've always done it for years. I've known that you should "mash-out" by raising the bed to ~168 to stop the enzyme process but frankly was a bit confused at how to do this with a fly sparge. It wasn't until I had plugged my recipe into BS that I realized how it was possible to do it. Although, it has become obvious that my mash tun is too small for this (good excuse to upgrade!).
My question. How important is this step? What impact will it have?
Thanks in advance!
-Steve