Lefe21
Well-Known Member
Wondering if someone can answer a question for me....
Before adding my base malt to a partial mash the other day I got the temp to about 168 F so account for the temp drop when adding the grains. Somehow, someway, the temperature remained close to 170 F for approximately 5 minutes until I added cool water to balance it out and then was constant at 152 for 45 minutes.
I'm fairly new to mashing, and I'm wondering if being at 170 F for a short period of time would result in a lot of unfermentables? Or if this is not enough time to denature any vital enzymes.
Thanks
Before adding my base malt to a partial mash the other day I got the temp to about 168 F so account for the temp drop when adding the grains. Somehow, someway, the temperature remained close to 170 F for approximately 5 minutes until I added cool water to balance it out and then was constant at 152 for 45 minutes.
I'm fairly new to mashing, and I'm wondering if being at 170 F for a short period of time would result in a lot of unfermentables? Or if this is not enough time to denature any vital enzymes.
Thanks