Just look at it! 🙂
Mash-in — Turbid and murky.
Converted — Clear and colorful.
How Can I Tell My Mash Converted?
F' Everything, We're Doing Five Blades
F' Everything, We're Doing Five Blades
Just look at it! 🙂
Mash-in — Turbid and murky.
Converted — Clear and colorful.
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If you want to be certain you have full conversion it’s super easy:
1. Pull some of your wort from your mash tun and place a thin sample in a shallow clear dish or cup.
2. Set the dish on top of a flashlight or other light source that can illumunate through it.
3. Add a drop or two of normal, easy to find at the local Walmart, iodine to the wort.
4. Quickly observe.
If you don’t have full conversion you’ll notice a black or extremely dark brown ring around your iodine drop where it interfaces with your wort. If you’re converted though, the iodine won’t react with the wort and will just dissipate into it slowly.
Lately I’ve been trying to reduce the number of steps in my brew day, so while I dig what you’re saying it’s one less thing for me to fuss over.
Always do what works for you 🙂
I’ve beer doing all grain for over 10 years. The very first time I did it, I tried to do a starch conversion test, but I wasn’t sure what I was looking for. So I just went ahead and brewed with it anyway. You know what? It turned out great. For every single batch since then, I just assume it’s converted. We have very high quality malts these days, so as long as your mash temperature is somewhere around 150 to 155 F, and you let it sit for an hour, there is absolutely no reason why you have to worry about conversion.
Yeah, I’ve never once had a problem with conversion–even back when I had no idea what I was doing! I think that unless you’re experimenting with pushing the limits of short mash times or have really weird water you’ll be OK.