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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > I think I FUBAR'd the mash. Any way to save it?
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Old 07-11-2013, 01:58 PM   #11
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Originally Posted by Yooper View Post
While it's true that 168 degrees would indeed denature the enzymes needed for conversion, it takes more than a few minutes for them to totally denature. Additionally, most grists will actually fully convert in 20-30 minutes so it's possible that you had full conversion, or nearly so if the heat didn't get to 168 until 30+ minutes into the mash.

I'd carry on, and be hopeful!

This. I'd also consider buying a cooler, that way you only have to worry about mash temps once.
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