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Mash Tuns

Mashing is an important process in making beer, and many all-grain homebrewers prefer to use a dedicated vessel for this purpose called a mash tun. This stage is when hot water is used to steep and hydrate the barley grains to activate the malt enzymes and convert the grain starches into fermentable sugar. Without this phase, beer's fermentation will never begin because there is too little sugar in the wort.

This particular brewing process is usually done in a vessel called a mash tun, which is similar to brew kettles, but they are well insulated to maintain a constant temperature. Moreover, most also come with false bottoms and a spigot to separate the grains from the wort. These accessories allow you to sparge the wort in the mash tun.

If you operate a big home brewing system, you need to use a dedicated mash tun to handle larger mash volumes. It should also have a thicker bottom to prevent the grains from burning during the mashing period. (continue reading below)
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Some homebrewers create their own mash tun by using their extra brew pots. They drill holes then install a spigot or mini ball valve for the wort to flow through to another vessel. However, making your own mash tun from ordinary brew pots can be difficult, especially if you don’t have any DIY prowess.

As a solution, getting your own professional-grade mash tun is a great way to go through the mashing phase without any problem. They come with the necessary accessories like a thermometer and ball valves so that you can mash the barley grains using the appropriate temperature and then drain the wort into another vessel. Moreover, it is also crucial to get the mash tun accessories such as a stirrer or ladle to mix your mash so that the malt does not burn at the bottom of the mash tun.