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Bonde · 09-22-2012, 07:08 AM

Quote:

Originally Posted by Denny

Waidaminnit....are you saying you batch sparged for an hour?

Almost yes :-) But not intentionally, something came up in the middle of sparging. It’s a difficult job sometimes with a little kid and brewing at the same time

**Soperbrew** · 09-22-2012, 02:50 PM

I'm with weirdboy. 2 hours is a long mash and probably the root cause.

Denny · 09-22-2012, 04:25 PM

Quote:

Originally Posted by Bonde

Almost yes :-) But not intentionally, something came up in the middle of sparging. It’s a difficult job sometimes with a little kid and brewing at the same time

Got it....

ArcLight · 09-22-2012, 06:55 PM

2 hours vs 1 hour might not make that much difference.
But coupled with a lower mash temperature, such as 148, certainly could.
While Alpha Amylase will be slower acting, it will act, and that will expose additional molecules to Beta Amylase.

1.5 quarts / 1Lb is not a thin mash. 1.25 - 1.5 is a "normal" mash when using a cooler (at least in many parts of the USA).

Mashes at 2+/1 may extract more sugars than the traditional 1.25/1

**Obliviousbrew** · 09-22-2012, 07:14 PM

What about BIAB then? that´s a diluted mash and I don´t think high fermantability it´s a problem if you BIAB. Low mash temps not only because of the alpha or betha amylase but also for the breakdown of proteins, a lot more aminoacids (read yeast food) plus a very fermentable wort plus US-05 can lead you to this problems.