squirt in the turns wrote:First of all, is there any reason you would do a decoction instead of another infusion (of boiling water) to reach 76C?
I didn't have the room for an infusion is all matey, the mash profile was a single decoction mash, I just added another to reach target temp all went well, thanks for the heads up re the decoction density for mash out, I dunno why I did that? I suppose I had forgotten and was just in my decoction zone maybe? as I usually pull a thick decoction.
I only do the mash out to stop myself getting a stuck sparge in reality, I am not overly worried about holding the sugar profile as I don't really understand it in truth.
But thanks for the advice I appreciate it.
bullfrog wrote:I've both heard and read of cases where people have warped their mash tuns over time just from the heat of adding their strike water.
Funny you should say that as a few months ago I did my usual preheat of my mash tun where I just add a jug of near boiling water and did exactly that, now I have delaminated the inner liner off the side all the way down the side wall with a 30 x 30mm protrusion.
Your probably right as I thought that myself but have heard of people adding elements, but I do wonder about the life expectancy of the tun following this add on?