Glucan rest

[johnnie]

When do you start a glucan rest? Do you start it 20 mins before the main mash and then add it to the main when you dough in. Or do you start it at the same time as the main mash and add it in when the main mash has been going for 20 mins? Hope this makes sense. Hoping to do Aleman's Effin Oatmeal Stout tomorrow and want to make sure I get it right.

Thanks
J

 

[johnnie]

Just found a post from graysalchemy which says a glucan rest is a mini mash of the oats with 10% of pale malt which is added to the start of the main mash. So I'll just go with this as he's done it before. Problem solved. :thumb: Unless anyone knows different.

 

[graysalchemy]

Sorry I didn't pick this up earlier, yes that is correct you do it firsat then add to the mash at the start. :thumb:

 

[johnnie]

Thanks GA.
Sorry don't get on here much so just read your reply. Carried out glucan rest and added to beginning of mash. Got 23L of effin oatmeal fermenting away. Had trouble getting mash temp. Normally use a temp of 76C which means my mash temp is 66C. Raised my liqour temp to 82C to compensate for the glucan rest, but only got a mash temp of 64C. Even after adding a few extra jugs of liqour. Mash was really watery and I only got an OG of 1048. What temp would you recommend for your mash liquor?
Smell from the boiler was also completely different as well. With my previous brews I got an overwhelming smell of hops. This was more mellow, sort of vanilla smell. Not hoppy at all. Hope I haven't cocked up.
Used Windsor and rehydrated for first time as well, but as I said it's fermenting so fingers crossed.
Cheers
J

 

[graysalchemy]

Yes that can be a problem getting it back up to temp. If you have a stove you can just heat it up to about 66-70 and then add it to the mash.

I don't think you will be disapointed it is probably one of my most favorite brews. :thumb: