Hey guys, I have a question. I know that with this process, there is a high liquid to malt ratio but I was wondering if anyone had mashed at the appropriate temperatures and then added water as you were raising the temperature to mash out (170).
I don't think this would be much trouble, but does anyone think that this might help prevent the denaturing of the beta amylase enzymes.
Edit: Nevermind, I just read out of John Palmer's book that the higher water to grist ratio dilutes the concentration of enzymes, which slows conversion and could lead to denaturing, but also can lead to a more fermentable mash because the enzymes are not inhibited by such a high concentration of sugars.
Assuming this...would it make sense to mash at a higher temp to make it more dextrinous and less attenuable to counteract the diluted mash? (New question lol)