kal
Well-Known Member
Many people (especially those prone to stuck sparges) 'mash-out' by raising their mash to 168-170F before sparging. It helps make the grain bed and wort more fluid.
Makes sense.
One of the other benefits to a mash-out that I often read about is that "at 168-170F all enzyme action stops which preserves your fermentable sugar profile".
Huh?
I don't get the "preserves your fermentable sugar profile". Can someone explain? Assuming that you mash until conversion is (close to) 100% complete, there's really nothing else to convert so the 'sugar profile' should be at at an end state no longer able to change. No?
So what exactly is being preserved?
Thanks!
Kal
Makes sense.
One of the other benefits to a mash-out that I often read about is that "at 168-170F all enzyme action stops which preserves your fermentable sugar profile".
Huh?
I don't get the "preserves your fermentable sugar profile". Can someone explain? Assuming that you mash until conversion is (close to) 100% complete, there's really nothing else to convert so the 'sugar profile' should be at at an end state no longer able to change. No?
So what exactly is being preserved?
Thanks!
Kal