re-heated mash?

Discussion in 'Beginners Brewing Forum' started by Someday Co, Jan 22, 2022.

  1. Someday Co

    Someday Co New Member

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    Hey peeples, I brewed an all grain batch this morning, but I noticed the mash was at around 148 instead of the 154 I wanted. I realized it was because I measured the grain temp the day before, and now it was a bit cooler, also I didn't pre-heat the mash tun. So what I decided to do was boil a small part of my sparge water and pour it in until it was up to temp. Was this a bad idea? I'm thinking now that by throwing boiling water in I could have denatured some enzymes. Should it be fine?
     
  2. Nosybear

    Nosybear Well-Known Member

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    Good save. You might get a slightly different wort than if you'd hit the right temperature but you certainly didn't hurt anything.
     
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  3. Someday Co

    Someday Co New Member

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    ok good to hear:D
     
  4. Donoroto

    Donoroto Well-Known Member

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    2nd opinion: yup, what he said. All good.
     
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  5. Ward Chillington

    Ward Chillington Well-Known Member

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    It'll make beer...keep going and learn by doing!
     
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  6. BarbarianBrewer

    BarbarianBrewer Well-Known Member

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    #6 BarbarianBrewer, Jan 23, 2022
    Last edited: Jan 23, 2022
    I do the exact same thing if my mash temp is too low. Basically you did an unplanned step mash.

    (Edited for grammar)
     
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  7. Someday Co

    Someday Co New Member

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    sweet, gotta love this forum with such quick responses, thanks all
     
  8. Herm_brews

    Herm_brews Well-Known Member

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    Welcome to the site @Someday Co you’ll find lots of informative and inquisitive folks here.
    It’s a fun pursuit, this making of beer.
     
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  9. WesBrew

    WesBrew Well-Known Member

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    step mash. You're good!
     
  10. J A

    J A Well-Known Member

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    I routinely mash at 148 for a good long time and then raise up to 158 for a dextrine rest. The addition of boiling water might have an effect on a small part of the mash enzymes, but the heat would dissipate quickly and, assuming you stirred, wouldn't have evened out almost immediately.
     

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