19L UK Pale Ale brew day

[bmass96]

Evening everyone!

So on Saturday I'm brewing my 3rd beer, which is my 2nd all grain brew. My first didn't go very well, as I spoke about in a previous thread of mine.

I wondered if anyone has any commonly made mistakes that you'd warn novices like myself of.

One thing I think I've come to realise is to do with mashing...sounds daft, but for my first all grain recipe I was continuously stirring my wort for the entire 1hr mash. I've since been led to believe I need only stir for a few minutes to ensure there's no "doughballs" and then leave it for the rest of the mash before sparging. Is this correct!?

I just want to make sure I have my method correct before brewday. This brew is my biggest yet at 19L, which isn't an awful lot from what I see on here but there we go!

Cheers!

 

[uDicko]

I've since been led to believe I need only stir for a few minutes to ensure there's no "doughballs" and then leave it for the rest of the mash before sparging. Is this correct!?

Cheers!

This is what I do. I may occasionally give it a quick stir around half way but that's only if I fancy it.

 

[Harbey]

Are you BIAB?

I used to give the mash a quick stir halfway through when I was using BIAB. I think the brew side of things are perhaps the easier part. It's post boil that I've made the most mistakes.

Biggest tips from me are make sure everything is clean and sanitised and most importantly be patient once you've started fermentation - just leave it alone for 2 weeks.

Oh, and one thing I've certainly learnt, don't be in a rush to pitch the yeast. Yes, cool your wort as quick as you can, but don't worry if you end up having to leave it a few hours or more to get it down that last few degrees to 20c or below. Just get it in the FV with a lid on and pitch the yeast once it's at the fermentation temperature (make sure it's well oxygenated too).

And be patient.

 

[bmass96]

Are you BIAB?

I used to give the mash a quick stir halfway through when I was using BIAB. I think the brew side of things are perhaps the easier part. It's post boil that I've made the most mistakes.

Biggest tips from me are make sure everything is clean and sanitised and most importantly be patient once you've started fermentation - just leave it alone for 2 weeks.

Oh, and one thing I've certainly learnt, don't be in a rush to pitch the yeast. Yes, cool your wort as quick as you can, but don't worry if you end up having to leave it a few hours or more to get it down that last few degrees to 20c or below. Just get it in the FV with a lid on and pitch the yeast once it's at the fermentation temperature (make sure it's well oxygenated too).

And be patient.

I am BIAB, yeah.

Thanks for the advice, definitely going to get the mash right this time!

 

[The Baron]

My tips are first get everything ready FV cleaned hops weighed out hydrometer etc all at hand so you are not having to run around at the last minute also I would stir maybe once twice max after the initial doughing in and use a alarm timer such as on your mobile. Preparation will make for a more enjoyable brew day

 

[steve denholm]

I give the mash a quick stir every 15 mins trying to get be as quick as possible to stop to much heat loss, my biggest tip is to relax and enjoy it :)

 

[Harbey]

Another tip...

Don't be tempted to have a few whilst brewing. Save it for when everything is finished and you can relax. My only failed brew was down to one too many and getting over confident.

 

[Sandimas]

I do BIAB and give it a good stir at the start, mid-point and end of the mash. And then during the dunk sparge too.

 

[foxbat]

I do the same as @darrellm. I believe the thin mash we do with BIAB makes dough balls far less likely (I've never seen one) and there's less need to stir to get the grains amongst the water. It does give me something to do though.

 

[GerritT]

Yeah, stir once every 20 minutes, just for the hell of it. And check the temps. Otherwise, leave it be. Is your mashing vessel insulated? Do you need to correct it regularly?

 

[bmass96]

Yeah, stir once every 20 minutes, just for the hell of it. And check the temps. Otherwise, leave it be. Is your mashing vessel insulated? Do you need to correct it regularly?

I haven't had to do anything with my mashing vessel. I mash in my 5 gallon electric kettle that I bought not too long ago, which isn't insulated. I check temps a fair bit throughout using my glass thermometer. Wanna get a chef alert digital thermometer but they're more expensive than I thought they'd be!

 

[GerritT]

I haven't had to do anything with my mashing vessel. <>Wanna get a chef alert digital thermometer but they're more expensive than I thought they'd be!

You might consider an Inkbird: very affordable and if not brewing they can be used for a lot of other things.