Wed Jul 16, 2008 10:35 am
I've only done one mash that required a step, and I just used infusion.
I sort of used a RIMS methodology the other day. My strike water was to cold, so I spent 20-30 minutes taking a gallon of water out of my mash tun and adding back a galloin at ~180, till I had the right strike temp. I proceeded to f' it up anyway by adding some cold water after dough in. I should have waiting a few minutes for temp to stabilize. I ended up a few degress low after all.
I'd really like to setup a RIMS or HERMS, but a pump just isn't in the budget this year.
BN Army Corps of Engineers
Fort Greely, AK