My Number 1 Smash

[matt.]

8 or so all grain brews in and I've still not bothered treating my water and haven't noticed any undesirable effects. Maybe I'm lucky round here with my Surrey tap water!

I'm in Aberdeenshire and a soft water area; so for my next all grain I'll be adding some DWB water salts. Aiming for a bitter type. The all grains brews so far have had a thin kinda taste. Yes, that could be a lot of things but I'll feel my way slowly with additions/corrections.

 

[matt.]

Or even necessary!

I do feel sorry for new brewers on forums. They come in with enthusiasms and a fresh start and are bombarded with people saying they need to do 15 extra steps, buy a special fridge, install CO2 gas and regulators and a whole host of super-duper advanced stuff that just isn't necessary when you are finding your feet.

Very true. I'm about to start my fifth SMASH stove top and my research has made my head hurt; so many variables, techniques etc.
Fortunately I found some simple instructions and by keeping my own records of each brew I can make some progress.
It's a lovely hobby but the scientific aspect creeps in so often and can frighten us newbies.

 

[Old Fart At Play]

The OP asked us to suggest things he might improve. I made a suggestion.

 

[MashBag]

The OP asked us to suggest things he might improve. I made a suggestion.

Absolutely. I was only joshing. No offence intended.

 

[The Baron]

Or even necessary!

I do feel sorry for new brewers on forums. They come in with enthusiasms and a fresh start and are bombarded with people saying they need to do 15 extra steps, buy a special fridge, install CO2 gas and regulators and a whole host of super-duper advanced stuff that just isn't necessary when you are finding your feet.

Spot on Agent.
It puts newbies off when they are told they need to understand water chemistry which for some of us existing brewers is still daunting at times and then to be told they need this new fandangle or the beer will possibly be ruined. A lot of us started with tap water and plastic buckets and like most hobbies we honed our skills to improve from there.
Basic advice is good but too technical can be off putting

 

[Masimcox]

Looks good to me.
Couple of bit I found help.
You didn't mention strike temp.
B/Father will calculate this for you and it means by the time you have dough'd in you will be at 65 instead of having to heat back up.
A strike of 69 will do.

If you are whirlpooling then the arm is worth buying and it helps the hops settle in the middle.

I've also started leaving the kettle alone for 30 mins after I finish whirlpooling with the lid on and a bit of sanitised foil over the top hole.

This allows all of the protein break to drop to the bottom and hopefully end up on the hop cone.

Ah so that’s what Strike Temperature is. The temperature that you get the water to before you put the Grain in. And I presume this will account for what temperature you need to start mashing?

 

[Rodcx500z]

Your grains will be colder than your mash water so you up the temp to compensate, you put your grains in and temp drops to mash temp

 

[Jiffy176]

Yep. Heat to the strike temp and turn the heated to mash temp and dough the grains in. You will see the temp slowly drop to the mash temp.

 

[matt.]

Your grains will be colder than your mash water so you up the temp to compensate, you put your grains in and temp drops to mash temp

Good points here. Much appreciated.
Re adding the grains; also allow for the water level to rise quite a bit?

 

[Rodcx500z]

And don't forget to turn temp back down for the 1 hour mash

 

[Old Fart At Play]

Spot on Agent.
It puts newbies off when they are told they need to understand water chemistry which for some of us existing brewers is still daunting at times and then to be told they need this new fandangle or the beer will possibly be ruined. A lot of us started with tap water and plastic buckets and like most hobbies we honed our skills to improve from there.
Basic advice is good but too technical can be off putting

As a moderator, I thought you would understand that if someone asks for suggestions, it is OK to make suggestions.

I didn't tell anyone they need to understand water chemistry.

I started with plastic buckets and tap water over 50 years ago, and I wish I had discovered the difference that a few simple additions could make sooner.

Now I understand your requirements better, I will keep my opinions to myself. Happy?

 

[Deadhead]

Yikes - this forum lately feels like everyone wants to beat the crap out of each other! Jeezo, it's only beer.

@Masimcox , looks great. My first all grain brew day was like a 15 hour marathon as I kept messing everything up. Still made beer of decent quality! The main thing at the end is 1.) If you made beer 2.) If it's beer you want to drink 3.) If it's beer you'd drink but not 'there yet' , tinker a bit more and experiment.

 

[An Ankoù]

Jeezo, it's only beer.

Only beer?
Where's your sense of proportion, @Deadhead.

Only beer.
I've heard it all now!

 

[matt.]

Yikes - this forum lately feels like everyone wants to beat the **** out of each other! Jeezo, it's only beer.

@Masimcox , looks great. My first all grain brew day was like a 15 hour marathon as I kept messing everything up. Still made beer of decent quality! The main thing at the end is 1.) If you made beer 2.) If it's beer you want to drink 3.) If it's beer you'd drink but not 'there yet' , tinker a bit more and experiment.

Good comments. Thanks.
I quite like the prep and all it involves. My ADHA makes it hard for me to concentrate. But of course, I have to during the brewing process.
I'm fortunate to have the time now retired, to prep a lot before brew day itself. Weighing out grains, hops etc. Cleaning equipment and going over the timescale of things.
I still manage to miss ( time ) something but finished up with real beer that's drinkable.
I treat it as a theraputical hobby.

Re the err... tension here; In life it's important to learn when to stop arguing with people and simply let them carry on being wrong.

 

[Rodcx500z]

I am doing a brew now, i just set a timer for 30 mins 5 mins later doh the mash is 1 hour 30 min timer is hop addition, ship happens to us all

 

[Agentgonzo]

I am doing a brew now, i just set a timer for 30 mins 5 mins later doh the mash is 1 hour 30 min timer is hop addition, ship happens to us all

sounds like you need a louder timer!