Upper protein rest

Stellrbrewr · 12-22-2010, 07:16 PM

For those of you that mash with a protein rest in the 122F-140F range, how long do you rest at this temp?

DrawTap88 · 12-22-2010, 07:23 PM

I dough in at around 120F and raise it to my sac rest temp, which usually takes about 10 minutes to hit.

rjwhite41 · 12-22-2010, 10:47 PM

20 minutes at 122.

**Yooper** · 12-22-2010, 10:56 PM

I go for a 133 temp, if I'm doing one. About 10-15 minutes.

dzlater · 12-23-2010, 12:17 PM

What are the consequences of staying at the lower temps, for a longer time?
And what is too long?
I've been wanting to do this but I am concerned that I'll not be able to raise the temp to the sach rest temps quickly enough and screw up the beer?

DrawTap88 · 12-23-2010, 01:23 PM

Staying in those cooler temps for too long will break down the protein so much that you could get bad head retention in the finished beer.

dzlater · 12-23-2010, 08:01 PM

Quote:

Originally Posted by DrawTap88

Staying in those cooler temps for too long will break down the protein so much that you could get bad head retention in the finished beer.

If that's the worst that can happen I'll give it a try.

rjwhite41 · 12-23-2010, 08:20 PM

Quote:

Originally Posted by DrawTap88

Staying in those cooler temps for too long will break down the protein so much that you could get bad head retention in the finished beer.

Although I have heard that repeatedly I have never had that problem. I'm sure it could be a problem just not nearly as often as people talk about it. I think anything under 30 minutes is fine. I think I only went over 20 minutes once and it wasn't by a lot.