AG Mash Cap

Production methods from starch to sugars.

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Boda Getta
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AG Mash Cap

Post by Boda Getta »

As most of you know, when fermenting an AG mast a cap usually forms. Often my caps are quite thick and a few days in the top layer of the cap is dry. Would there be a down side in removing the top, dry part of the cap (or even damp grain). The up-side is having less grain to remove from the mash, after the cap drops, to get ready to doing the strip off the grain.
What say you, guys.

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Saltbush Bill
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Re: AG Mash Cap

Post by Saltbush Bill »

Punch it down before it goes dry imo.
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Demy
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Re: AG Mash Cap

Post by Demy »

I never thought about it, I think it can be done, maybe you will get less flavor from the grains and remove some yeast but you could try. Typically I lunge them 1 time per day.
tombombadil
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Re: AG Mash Cap

Post by tombombadil »

I punch it down every day thinking it will get more grain flavor and reduce the chance of mold etc... developing.
StillerBoy
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Re: AG Mash Cap

Post by StillerBoy »

Same here, I punch it down once per day for the first few days until it move around on it's own..

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jonnys_spirit
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Re: AG Mash Cap

Post by jonnys_spirit »

Punch it gently until it drops! I think of it like making tea - I want that grain cap mixed in with the liquid regularly for flavor extraction - This is how I do grapes for wine too...

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i prefer my mash shaken, not stirred
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The Baker
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Re: AG Mash Cap

Post by The Baker »

Red wine makers in our area traditionally used open fermenters.
They plunged the stalks down often, porbably every day.

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Deplorable
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Re: AG Mash Cap

Post by Deplorable »

I just leave it to do its thing. It's gonna fall when the ferment is all most done.
Usually when the cap falls the gravity is around 1.01 to 1.02 and they alway finish under 1.000. That's been my experience.
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