TXBrewGuy

Recipes 

I just realized my hour mash was right around 163 - 164, if I cool it down to mid 150s and let it sit, will I still get conversion?

BIAB Pale Rye Ale

Pilgarlic

Recipes 

Yes, you will get conversion. Cool it.

bryanjints

Recipes 

Cool it the best you can but the damage has been done. It is better to go cool and then warm it rather than hot and cool it.

__________________
Olde Brick House Brewery....I live in a brick house built in 1782.

Beer is good, God is great, and people are crazy.

www.barleylegalhomebrewers.com

JLW

Recipes 

When I get my mash a little too warm I throw a handfull or two of ice in the mash and stir in. Brings it down quick.

__________________
"The trouble with quotes on the internet is that it is difficult to detrmine whether or not they are genuine" - Abraham Lincoln
Fine Creek Brewery

Primary: 12-12-12 Wee Heavy, Stone Ruination Clone, Bell's Better brow Ale Clone and Saison d'Hiver
Secondary:
Botteled: All Columbus IPA, Chocolate Peppermint Baltic Porter, Ewalds Altbier, Hopslam Clone, Scottish Strong Ale, Fine Creek Saison, Not so Pale Pale Ale, Double Chocolate Oatmeal Imperial Stout
Kegged: Indian Brown Ale

TXBrewGuy

Recipes 

Well, I cooled it for a bit, I think I'm OK. Iodine test shows conversion.

sonetlumiere85

Recipes 

It'll convert real quick that high, with heavy emphasis on dextrin production. Alpha-amylase stays active up to 165ish. If you get it down to the mid-150s within 20 or so minutes, you can still get a little bit of beta- action, though not much.