How about - it depends.
If you have 100% conversion at 60 minutes, you can't get any increase in efficiency.
If you are less than 100% conversion, then you'll continue to convert as long as you hold the temp. The crush at my local homebrew shop hits the low 90's in 60 minutes and will be 99% at 90.
Mashing for longer will give you a more fermentable wort as the amylases continue to work on the already converted sugars in the mash, breaking them down into smaller and more easily fermentable sugars.
"this isn't an issue of efficiency- 90% of homebrewers are getting full conversion, and most of those in teh first 20m of the mash. Mashing for longer will give you a more fermentable wort as the amylases continue to work on the already converted sugars in the mash, breaking them down into smaller and more easily fermentable sugars."
This is most definitely NOT true. 90% of homebrewers who mill their own grain might be getting full conversion in 60 minutes. Everyone who is relying on the big online shops or LHBS? Tossup. At 20 minutes with an average LHBS mill? Not likely. I've tested several shops and was around 70% at 20 minutes and 150 degrees. Conversion time and efficiency are incredibly dependant on the quality of the crush.
This isn't an issue of efficiency- 90% of homebrewers are getting full conversion, and most of those in teh first 20m of the mash. Mashing for longer will give you a more fermentable wort as the amylases continue to work on the already converted sugars in the mash, breaking them down into smaller and more easily fermentable sugars.
So I assume you're an advocate of longer mash times. Are you typically mashing for 90 minutes, then?
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