Doughing In at Ambient Temperature

[MashBag]

... While at our scale of operation it is difficult to hold temperature constant, the efforts made by large scale brewers from many years past suggest that even and constant temperature in the mash tun is probably vital for brewing good beers.

1853 was when Steel's masher was patented, and it's swift and almost universal adoption in breweries across the British Isles, enabling their tuns to be filled, once steamed to temperature, simultaneously to mixing grist and mash liquor at a predetermined temperature.

My latest brew took from 10 minutes from start to fully mash in and mix. To achieve an acceptable uniform temperature took 27 minutes more. Not having brewed for 5 months due to injury and using a simple Klarstein single pot no doubt both played parts in the delay, but does serve to demonstrate all mash conditions might not be as thought by many, particularly in short duration mashes.

Absolutely agree with both those points and well made.