Another brewzilla question.

[6Trails]

I go by the strike temp calculator on brewfather and I always find it's more accurate if I have the malt pipe in for the heating up so you're heating the pipe too, as putting in the cold malt pipe and then grain always makes the settled temp once you've stirred in lower than the required mash temp.

 

[foxy]

Well Foxy I have just doughed in at 32c so we will see if it has any effect on the beer.
It is a style I brew on a regular basis so I should find out if its thinner has better eff etc.
Two things I can say up to know is after a few stirs I was able to keep the pump on FULL all the way through the temp raise and mash.
It did take longer to get to my mashing temp than I expected though, just waiting for my sample to cool down so we will see where the eff is

Sorry cobber I have been doing that a lot lately, I have no idea why I have been thinking in the 30C range.

I go by the strike temp calculator on brewfather and I always find it's more accurate if I have the malt pipe in for the heating up so you're heating the pipe too, as putting in the cold malt pipe and then grain always makes the settled temp once you've stirred in lower than the required mash temp.

The point that is being made by Kai Troester and Ashton Lewis is beta amylase is less thermostable than alpha-amylase, only 40% are active during the mash. So doughing in at a lower temperature than the target temperature preserves the beta-amylase enzymes.
I am not in any way an expert on enzymes but I will take advice from those who are.
For the stirrers of the mash, they will all notice the change in the viscosity, which doesn't take long, especially with a pH between 5.3 and 5.4.

 

[6Trails]

Sorry cobber I have been doing that a lot lately, I have no idea why I have been thinking in the 30C range.

The point that is being made by Kai Troester and Ashton Lewis is beta amylase is less thermostable than alpha-amylase, only 40% are active during the mash. So doughing in at a lower temperature than the target temperature preserves the beta-amylase enzymes.
I am not in any way an expert on enzymes but I will take advice from those who are.
For the stirrers of the mash, they will all notice the change in the viscosity, which doesn't take long, especially with a pH between 5.3 and 5.4.

I wouldn't be myself, and that sounds like something I must try. I was never really sure why the Brewzilla recommended a strike temp when Grainfather didn't and they're essentially the same system.

 

[foxy]

I wouldn't be myself, and that sounds like something I must try. I was never really sure why the Brewzilla recommended a strike temp when Grainfather didn't and they're essentially the same system.

I often do a Hochkurz mash for certain beers, simply to preserve the beta-amylase. Doughing in lower doesn't harm the mash, just makes it more productive

 

[The Baron]

Sorry cobber I have been doing that a lot lately, I have no idea why I have been thinking in the 30C range.

Don't worry Foxy it has not altered anything re Eff yet. The true effect will only be a thinner beer at the worst(I think it will not) but I think it will be ok it may just ferment slightly lower.
Now the good point after a bit of stirring I was able to mash with my Brewzilla Gen 4 with FULL flow something I have not been able to do without throttling back.

 

[Sozzled Sab]

There’s also underletting (I think) where you keep the malt pipe out and put all the malt in it and then put the pipe and malt in as one. Not sure what the advantage of this technique would be .

I saw a clip on you tube where the brewer did that but surely that must make it difficult to stir and get rid of dough balls.