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12-06-2012, 11:35 AM
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#1
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Evidence (via studies) behind step mashing
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All Grain mashing requires the varying temperature schedules? I want to know if there is actual scientific evidence available that proves that different water temps actually do cause the sugars and enzymes to behave and coagulate differently.
In this thread... opinions don't count. :-)
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12-06-2012, 11:46 AM
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#2
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Quote:
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Originally Posted by ryno1ryno
All Grain mashing requires the varying temperature schedules? I want to know if there is actual scientific evidence available that proves that different water temps actually do cause the sugars and enzymes to behave and coagulate differently.
In this thread... opinions don't count. :-)
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With modern grains, they have already been modified to the point where step mashing is pretty much irrelevant and unnecessary.
Unless you are talking about the fermentability of wort, in which case temperature DOES play a much more important role...
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12-06-2012, 11:48 AM
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#3
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In my opinion the best place to start would be with the bibliographies/references in some of the well known brewing texts such as B,H,S&Y.
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12-06-2012, 11:53 AM
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#4
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Quote:
Originally Posted by ajdelange
In my opinion the best place to start would be with the bibliographies/references in some of the well known brewing texts such as B,H,S&Y.
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Good idea. Thanks. |
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12-06-2012, 11:59 AM
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#5
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Would anyone happen to have any good links? If I find any, I will try to reproduce an excerpt and link.
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12-06-2012, 12:00 PM
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#6
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12-06-2012, 12:23 PM
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#7
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http://braukaiser.com/wiki/index.php?title=Starch_Conversion
Is there any particular reason that you're suspect of the concept? Do a very simple controlled experiment yourself by mashing some 2 row at 148 and then 158, ferment with equal yeast at typical pitching rates. Measure final gravity.
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12-06-2012, 02:34 PM
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#8
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Although it's unlikely that a very experienced grain brewer would doubt the effects of mash temps, I applaud the O.P.'s question. Homebrewing is a maelstrom of contradictory, self-perpetuating dictums and dogma that endlessly ping around the echo-chamber, more deeply entrenching themselves with each repetition. When in doubt for any reason, seek the science.
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12-06-2012, 04:06 PM
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#9
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Quote:
Originally Posted by Pilgarlic
Although it's unlikely that a very experienced grain brewer would doubt the effects of mash temps, I applaud the O.P.'s question. Homebrewing is a maelstrom of contradictory, self-perpetuating dictums and dogma that endlessly ping around the echo-chamber, more deeply entrenching themselves with each repetition. When in doubt for any reason, seek the science.
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Thank you! I couldn't have said it better!!!
This IS the science thread... I see the topic at hand to be well within reason. |
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12-06-2012, 04:24 PM
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#10
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Quote:
Originally Posted by Pilgarlic
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Thanks.
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